One Pot Creamy Crab Soup


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


For the Toppings

chopped parsley

sliced chives

crab meat, diced

oyster crackers

Old Bay Seasoning

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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