Karyn's Cream of Crab Soup Recipe - Allrecipes.com
Karyn's Cream of Crab Soup Recipe
  • READY IN 45 mins

Karyn's Cream of Crab Soup

Recipe by  

"This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
  2. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2006

I am the origional submitter of the recipe and yes 3 tablespoons of Old Bay is alot...but being from Maryland ..we love Old Bay and it's never enough for us! Of course it probably would be a little much for most people..so just adjust the amount to suit your taste. This is still the best cream of crab I have tasted. Enjoy!!

 
Most Helpful Critical Review
Oct 20, 2008

too thick, creamy, and caloric for me. tasted good but not worth the calories.

 
Jan 22, 2007

We are picky about our cream of crab and this recipe is a definite keeper. It's the first one that turned out great. I think the hollandaise and sherry are just the right amounts and give it a great flavor. This would have been 5 stars without changes, but I did add a bit of extra sherry and crabmeat. Those two changes are just personal preference. On top of being a terrific recipe, it was also quite easy to make. Not too many ingredients or steps to follow. I'd make this for dinner party.

 
Sep 19, 2008

Great idea - great soup. I tripled this recipe and supplemented about 1/3 of the lump crab with shrimp meat. I also added sauteed onions and celery, a little more sherry, and chopped parsley. There are a lot of great additions you could do with this soup - the base is awesome. The half & half can easily be replaced with milk for a few less fat cals - it's still rich and creamy. The ONLY reason I'm not giving this recipe 5 stars is because of the out-of-control Old Bay called for. I used half and had more than enough. Great recipe anyway, thanks Karyn!

 
Feb 27, 2009

I've been cooking recipes from AllRecipes.com for years, however this is my first review because I felt soup this exceptional deserves to be praised. I make a similar crab soup, but it always seemed to be lacking in flavor. So the addition of the envelope of hollandaise sauce was brilliant. I only made some minor adjustments - at the suggestion of other reviewers, I used a tad bit less Old Bay Seasoning. I also doubled the amount of cooking sherry only because I really enjoy the flavor of sherry in seafood cream-based soups. Since I was only cooking this for myself, I had some left over, and it was just as wonderful warmed in the microwave the following day, however, I added a small amount of milk to cut down on the thickness from being refrigerated. Thank you for sharing such a delicious soup!

 
Feb 18, 2007

karyns, I use to drive 26 miles to a expensive resturant to get this soup. when i reviewed your recipe and then made it, I almost cried. It was wonderful. Now here I am making as a soup for my husband surprise party wait till the guests try this...you are the best.

 
Jan 07, 2005

This soup is awesome! I made it for the first time on Christmas day. It's so rich and creamy. However, I do think that 3 tablespoons of old bay is way too much-very spicy! I am making it again tonight and am not adding any but will add it to my own bowl to suit my taste.

 
Sep 07, 2008

i know why this recipe is rated five stars...i scaled it for two and thoroughly enjoyed it...i will be making it again...thanks for the recipe and i should mention i used imitation crab coz that is what i had on hand...i think it would work for shrimp too...i really liked it...

 

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 45.2 g
  • 70%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 1447 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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