Cream of Crab Soup

Cream of Crab Soup

Those of you who may not know, I’m originally from Upstate New York. Chicken wings and pizza are all the rave up there. Growing up, I’ve had crab legs and shrimp and of course fish, but that’s about it as far as seafood. It wasn’t until I moved to Maryland that I experienced the joys of eating crab. Crab legs, whole crabs, soft crabs, blue crabs, crab cakes, and my favorite, cream of crab soup. I heart cream of crab soup but not everyone makes it thick and creamy how I like it. 

The first time I had this amazing soup was maybe 8 years ago at my previous job. I worked at an Adult Day Program for adults who suffered from severe mental illness. As a matter of fact, the first time I ate a whole crab was there during an employee appreciation Spring celebration something or other. I sat there watching everyone break through these scary looking creatures. An older woman sat next to me and walked me through on how to properly eat a crab. I was grateful for that. They eventually hired a new chef and her cooking was pretty amazing.  She made cream of crab soup and OMG, it was so delicious. Creamy and thick, with lots of meat, yum! I’ve taste tested others and didn’t always care of them. They were either more soupy than creamy or not enough Old Bay seasoning or not enough crab meat. And did I mention that this is easy to make? It only takes about 40 minutes to make start to finish. You’ll appreciate this soup even if you’re not Marylander.

Cream of Crab Soup


  • 6 tablespoons butter
  • 1/3 cup flour
  • 1 rib celery (finely chopped)
  • 1 cup onion (finely chopped)
  • 1 teaspoon parsley flakes
  • 1 tablespoon old Bay
  • 4 cups half & half
  • 1/8 cup dry red wine
  • 1lb crab neat
  • salt and pepper to taste


Melt the butter in a large saucepan over medium heat. Add the flour and whisk until well blended to create a light brown roux.
Stir in the chopped onion and celery. Gradually add the half & half and red wine and bring to boil.
Stir in the parsley, old bay, salt, pepper, and crab meat.
Reduce heat to low simmer for 20 minutes.


If you don't have half & half, use 2 cups whole milk and 2 cups heavy cream.

Make sure to use fresh crab meat, not imitation crab.


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