Crab Soup Recipes

We love having a variety of crab soup recipes on hand, especially in the winter months when soups and chowders are in high demand. There's really nothing more comforting, warming, and healthier than a good bowl of soup or chowder (like the one above in the photo). We hope you will try and like the variety of crab soups and chowders that we have here. If you have another crab soup recipe that we don't, feel free to add it to our page below. We would love to try it out and offer it to others looking for something new to try, too.

We start with...

• Basic Crab Stock
• Whiskey Crab Soup
• Maryland Crab Soup
• Crab Meat and Asparagus Soup
• Crab and Corn Chowder
• Crab Bisque
• Crab Chili, and more below!...

Crab Stock

Many wonderful crab soup recipes will call for a basic fish stock. We like to use crab stock in place of fish stock. Here's a great basic crab stock...

Ingredients:

• 2 Pounds-Crab-broken down for meat, legs and bodies-discard the carapace
• 1 1/2 Cups-White Onion-chopped
• 5-Celery Stocks-sliced
• 1-14 oz. Can-Diced Tomatoes
• 2 Bay Leaves
• 3-Sprigs Thyme
• Dozen-Black Peppercorns
• Water
• Sea Salt-to taste

First, rinse the crabs in cold water and drain. Cut up into 2 inch size pieces; shells and legs.
In a large stock pan, add the solid ingredients. Add enough water to cover it all plus about an inch more over all ingredients and bring to a boil over medium-high heat. After it comes to a boil, reduce the heat to medium-low and simmer uncovered for about 20 minutes. Use a spoon to skim off any "scum" that raises to the top. Add sea salt to flavor.
Remove the stock from heat and carefully sieve the stock from bones, crab meat pieces and veggies using a fine mesh sieve with a dampened paper towel over a large bowl.
Discard the bones, crab meat and veggies. Set aside the stock to cool and portion to use/freeze.
Makes about 3 Quarts. You can refrigerate this recipe up to 3 days or freezer for up to 3 months. This goes so well in many crab soup recipes that call for fish stock, like this next recipe...

Whiskey Crab Soup

This delicious crab soup recipe we found in one of our favorite crab cookbooks, Crab (Northwest Homegrown Cookbook Series) The recipe was created in honor of Whiskey Flats at Dungeness Spit, who sold boot leg whiskey there. Interesting story indeed, but a wonderful crab soup, especially tasty with the Dungeness Crab. However, you can use whatever type of crab meat you have on hand.

Ingredients:

• 2 Tablespoons-Unsalted Butter
• 1 Cup-Onion-chopped
• 3 Tablespoons-Flour
• 4 Cups Crab Stock (or fish stock)
• 8 Ounces-Crab Meat
• 2 Cups-Half and Half or Heavy Whipping Cream
• 1/4 Cup-Whiskey (or more for serving if desired!)
• Salt and pepper-to taste
• 2 Teaspoons-Chives-chopped

Saute' the onion in the butter till aromatic and soft, but not browned. Sprinkle the flour over the onion and continue cooking until evenly coated. Slowly pour in the crab stock, bring to a boil stirring constantly. Reduce heat to simmer stirring until thickened for about 5 to 7 minutes.
Add the picked over crab meat and add it to the soup with the half and half and the whiskey; blend well and simmer 5 to 10 minutes. Add salt and pepper to taste. Add the chives and serve.
Makes 4 to 6 servings.

Maryland Crab Soup

Maryland Crab Soup is probably one of the most sought-out for crab soup recipes in the world. It's a wonderful, rich vegetable soup that is also hearty enough to have for a lunch on it's own or for a light dinner.
We absolutely love this version. You can find it in Mccormick & Schmick's Seafood Restaurant Cookbook

Ingredients:

• 2 Tablespoons-Butter
• 1 Cup-Carrots-sliced
• 1 Cup-Onion-chopped
• 3/4 Cup-Celery
• 4 Cups-Water
• 1/2 Cup-Fresh or Frozen-Corn
• 1/2 Cup-Frozen Peas
• 1/2 Cup-Fresh or Frozen-Green Beans
• 1/2 Cup-Cabbage-shredded
• 2 Tablespoons-Old Bay Seasoning
• 4 Tablespoons-Crab Stock
• 1 Tablespoon-Worcestershire Sauce
• 1-14 oz. Can-Diced Tomatoes
• 1 Cup-Tomatoe Puree
• 1 Teaspoon-Black Pepper
• 1 1/2 Cups-Potatoes-peeled-diced

Saute the carrots, onions and celery in the butter in a large pot until soft, but not browned.
Add the water and bring it the a boil. Add the corn, peas, green beans and cabbage and return to a boil.
Reduce to simmer for 15 minutes. Add the remaining ingredients and continue to simmer until the potatoes are tender. Add salt and pepper to taste.
Makes about 2 quarts.

See more crab soup recipes below form.

Crab Meat and Asparagus Soup

Crab and Corn Chowder

Crab Bisque

Crab Chili

If you would like to add your favorite crab soup, please do, by using the form provided. We "thank you" ahead of time!

Find more Crab Meat Recipes, here.

Go back up to the top of Crab Soup Recipes, here.

Find more interesting information about crab on our Crab-O-Licious.com Homepage