One Pot Creamy Crab Soup
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 6
This creamy, savory crab soup will warm any winter night. Yum!
Total Time: 30 minutes
Servings: 6
This creamy, savory crab soup will warm any winter night. Yum!
Ingredients:
For the Soup
6 tablespoons unsalted butter
1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon Old Bay seasoning
6 tablespoons flour
1 Lb. baby yellow potatoes, diced into 1/2" pieces
1 quart (32 Oz.) half and half
1 can seafood stock
1 cup chicken broth
2 bay leaves
½ pound fresh crab meat, cut into bite size pieces
2 teaspoons sherry vinegar
sea salt
pepper
For the Toppings
chopped parsley
sliced chives
crab meat, diced
oyster crackers
Old Bay Seasoning
For the Soup
6 tablespoons unsalted butter
1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon Old Bay seasoning
6 tablespoons flour
1 Lb. baby yellow potatoes, diced into 1/2" pieces
1 quart (32 Oz.) half and half
1 can seafood stock
1 cup chicken broth
2 bay leaves
½ pound fresh crab meat, cut into bite size pieces
2 teaspoons sherry vinegar
sea salt
pepper
For the Toppings
chopped parsley
sliced chives
crab meat, diced
oyster crackers
Old Bay Seasoning
Directions:
For the Soup
Melt butter in a large Dutch oven over medium heat.
Add onion, celery and large pinches of salt and pepper then cook for 4 minutes, stirring occasionally. Reduce heat to medium, add garlic and cook for 1 minute, stirring frequently.
Add flour and stir to combine, then cook for another minute, stirring occasionally.
Add half the seafood stock to deglaze the pan and scrape bits off the bottom.
Add remaining seafood stock, half and half, and chicken broth.
Then add potatoes, Old Bay seasoning, bay leaves, then stir until well combined.
Bring to a simmer over medium high heat.
Reduce heat to medium low and simmer gently for 5 minutes, stirring occasionally.
Add most of the crab meat, reserving some for topping bowles when serving.
Simmer gently for another 5 minutes or until potatoes are fork tender.
Stir in sherry vinegar and season to taste with salt and pepper.
Top the bowls with chives, parsley, and remaining crab meat. Enjoy!
For the Soup
Melt butter in a large Dutch oven over medium heat.
Add onion, celery and large pinches of salt and pepper then cook for 4 minutes, stirring occasionally. Reduce heat to medium, add garlic and cook for 1 minute, stirring frequently.
Add flour and stir to combine, then cook for another minute, stirring occasionally.
Add half the seafood stock to deglaze the pan and scrape bits off the bottom.
Add remaining seafood stock, half and half, and chicken broth.
Then add potatoes, Old Bay seasoning, bay leaves, then stir until well combined.
Bring to a simmer over medium high heat.
Reduce heat to medium low and simmer gently for 5 minutes, stirring occasionally.
Add most of the crab meat, reserving some for topping bowles when serving.
Simmer gently for another 5 minutes or until potatoes are fork tender.
Stir in sherry vinegar and season to taste with salt and pepper.
Top the bowls with chives, parsley, and remaining crab meat. Enjoy!
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