Description
This Rich & Creamy Crab Soup is a comforting and flavorful seafood delight, combining tender lump crabmeat with a velvety broth made from butter, aromatic vegetables, cream, and a touch of white wine. Perfect for a cozy meal, it features baby potatoes and fresh herbs simmered to perfection.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- ½ medium onion, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- â…“ cup all-purpose flour
- ½ teaspoon oregano
- 2 teaspoons kosher salt (more to taste)
Liquids & Broth
- ½ cup white wine
- 8 ounces clam juice
- 1 cup milk
- ¾ cup heavy cream
- 2 cups chicken broth
Additional Flavorings & Vegetables
- ½ lemon, juiced (and more to taste)
- 1 teaspoon Worcestershire sauce
- 2 cups baby potatoes, halved or quartered
- 1 bay leaf
- 2 stems thyme
Main Protein
- 1 pound lump crabmeat
Instructions
- Melt Butter and Sauté Vegetables: Melt the butter in a large dutch oven over medium-high heat. Add the diced onion, celery, and minced garlic. Stir and cook until the onion becomes translucent, about 5 minutes.
- Add Flour and Seasonings: Sprinkle in the all-purpose flour, oregano, and kosher salt. Stir constantly, cooking for 1 minute to form a roux and blend the flavors.
- Deglaze with White Wine: Pour in the white wine, quickly stirring to incorporate. Let it cook for about 2 minutes to allow the alcohol to evaporate and the wine flavor to mellow.
- Add Liquids and Broth: Pour in the clam juice, milk, heavy cream, and chicken broth. Stir the mixture until smooth and well combined.
- Add Flavorings and Potatoes: Stir in the Worcestershire sauce, freshly squeezed lemon juice, baby potatoes, bay leaf, and thyme stems. Bring the soup to a simmer.
- Simmer the Soup: Keep the soup at a gentle simmer for about 15 minutes or until the baby potatoes are fork tender.
- Finish with Crabmeat: Turn off the heat. Remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat, taking care not to break it up.
- Serve: Ladle the soup into bowls, garnish with extra fresh thyme if desired, and enjoy immediately.
Notes
- Use fresh lump crabmeat for the best texture and flavor.
- Adjust salt and lemon juice to taste at the end for balanced seasoning.
- The baby potatoes provide a creamy texture, but you can substitute with diced Yukon gold potatoes if preferred.
- Do not over-stir after adding crabmeat to maintain large, tender lumps.
- This soup can be made a day ahead; refrigerate and gently reheat before serving.
