Description
This Creamy Crab Soup is a rich and comforting seafood chowder featuring tender baby yellow potatoes and fresh crab meat in a flavorful broth thickened with a buttery roux. Infused with Old Bay seasoning and enhanced by sherry vinegar, it offers a perfect balance of creaminess and spice, garnished with fresh herbs and served with oyster crackers for a delightful meal.
Ingredients
Soup Base
- 6 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 cup sliced celery
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- 6 tablespoons flour
- 1 quart (32 oz.) half and half
- 1 (14.5 oz.) can seafood stock
- 1 cup chicken broth
- 2 bay leaves
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables and Protein
- 1 lb. baby yellow potatoes, diced into 1/2-3/4 inch pieces
- 1/2 pound fresh crab meat
Finishing Touches
- 2 teaspoons sherry vinegar
- Chopped parsley, for garnish
- Sliced chives, for garnish
- Additional crab meat, for garnish
- Old Bay Seasoning, for sprinkling
- Oyster crackers, for serving
Instructions
- Melt Butter: Melt 6 tablespoons of unsalted butter in a large Dutch oven over medium to medium-high heat to create the flavorful base for the soup.
- Sauté Vegetables: Add the diced yellow onion and sliced celery along with a couple large pinches of salt and pepper. Cook for about 4 minutes, stirring occasionally until softened.
- Add Garlic: Reduce the heat to medium, then add the minced garlic. Cook for 1 minute while stirring frequently to release its aroma without burning.
- Create Roux: Sprinkle in 6 tablespoons of flour and stir to combine with the butter and vegetables. Cook for another minute while stirring to form a roux that will thicken the soup.
- Deglaze Pan: Pour in half of the seafood stock and stir, scraping up all the browned bits off the bottom of the pan which add deep flavor.
- Add Liquids: Add the remaining seafood stock, half and half, and chicken broth into the pot. Stir to combine thoroughly.
- Add Potatoes and Seasoning: Stir in the diced baby yellow potatoes, 1 tablespoon of Old Bay seasoning, 2 bay leaves, and additional salt and pepper to taste. Mix until well combined.
- Simmer Soup: Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and simmer gently for 5 minutes, stirring occasionally.
- Add Crab Meat: Gently fold in most of the fresh crab meat, keeping some aside for garnish. Continue to simmer for another 5 minutes or until the potatoes are fork tender.
- Finish with Vinegar and Seasoning: Stir in 2 teaspoons of sherry vinegar, then season to taste with salt and fresh cracked pepper.
- Garnish and Serve: Ladle the soup into bowls and garnish with sliced chives, chopped parsley, the reserved crab meat, and a light sprinkle of Old Bay seasoning. Serve hot with oyster crackers on the side for added crunch and flavor.
Notes
- Use fresh crab meat for the best flavor, but canned crab meat can be substituted in a pinch.
- Adjust Old Bay seasoning according to your spice preference.
- Be gentle when stirring in the crab meat to avoid breaking up the lumps.
- The sherry vinegar adds a subtle acidity that brightens the soup—do not skip it.
- Oyster crackers make a perfect crunchy accompaniment to this creamy soup.
- For a thicker soup, reduce the amount of half and half slightly or cook longer to concentrate flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
