Are you craving seafood?  How about trying crab soup for dinner tonight?  In under 45 minutes, you can be savoring a hot bowlful of this delicious soup.   You might be surprised to find out it is high in protein, calcium, and vitamin A.

Is crab soup a bisque or a chowder?

It is a little bit of both but it more closely resembles a chowder.

What is the difference between a bisque and a chowder?

Bisque is a seafood soup that meets the following requirements:

• made with shellfish broth
• thickened with rice or the seafood shells
• contains wine and cream
• is generously seasoned
• is blended smooth

Chowders have some distinguishing features:

• thickened with potatoes
• chunky in texture
• have milk or cream
• contain veggies and seafood
• is a stew, not a soup

How do you make crab soup?

Saute the vegetables in butter.

Add flour to the veggies to start a roux.

Whisk in fish or seafood stock for an earthy flavor.

Pour in the milk and cream.

Add the crab and sherry, then season with spices.  Heat through, then serve warm.

I encourage you to try our tasty crab soup recipe.  You’ll be delighted at how easy it is!

You’ll want to try these other delicious soup recipes, too.

• Clam Chowder: a flavor-packed stew that can easily be made ahead.
• Sweet Corn Chowder: an extra creamy and utterly delicious way to enjoy fresh corn.
• Dill Pickle Soup: a tangy potato soup from Poland that tastes fabulous with a slice of rye bread.

Please leave a review or a comment if you made this recipe.  We’d be so pleased!

Low Carb Crab Soup

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• Author: Brooke
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 7 cups 1x

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Description

This low carb crab soup recipe is super easy and extra creamy. Forget ordering it at a restaurant—now you can make classic crab soup at home anytime.  You’ll be serving this for dinner whenever the craving hits because it is really simple and fast.

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Ingredients

• 4 tablespoons unsalted butter (58g)
• 1 cup sweet or yellow onion, diced
• 1 1/2 cups celery, finely diced (roughly 3 large stalks) (about 185g)
• 3 tablespoons all-purpose flour (22g)
• 2 cups fish or seafood stock (480 ml)
• 1 cup heavy whipping cream (240 ml)
• 1 cup whole milk (240 ml)
• 1 pound white crabmeat (453g)
• 1/4 cup sherry (60 ml)
• 1/2 teaspoon mace
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon hot sauce
• 1 cup freshly grated Parmesan cheese (100g)
• 1/2 cup green onion, tops only, chopped
• dash of paprika

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Instructions

1. In a large heavy-bottomed pot, melt the butter over medium high heat.  Saute the onion and celery until soft, about 10 minutes.
2. Whisk in the flour, then pour in the seafood stock, whisking continuously until smooth.
3. Lower the heat to medium, then slowly add the heavy cream while whisking.  Do the same with the whole milk.
4. Stir in the white crab meat, sherry, and spices.  Turn the heat down to medium low so the soup is simmering.  Heat through, then adjust seasonings to taste.
5. Serve hot, and garnish each bowl with a sprinkle of fresh parmesan cheese, sliced green onion, and paprika.

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• Category: Seafood
• Method: Stove Top
• Cuisine: American

Keywords: crab soup, canned crab recipes, seafood soup