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person holding a bowl of crab soup

Low Carb Crab Soup

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


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.



  • 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


  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 to allow it to simmer.  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.

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

Keywords: crab soup, canned crab recipes, seafood soup

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