• Servings 6-8
  • Prep 15 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Cream of Crab Soup


  • 2 lb crab meat
  • 1/2 cup fish or shrimp stock
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 2 tbs flour
  • 2 tsp kosher salt
  • 1/4 tsp celery salt
  • dash of white pepper
  • few drops hot pepper sauce
  • 1 quart milk
  • fresh parsley, chopped for garnish


  •  In a large sauce pan add the butter and onions and cook gently until soft. Do not brown.
  • Blend in flour and seasonings and stir constantly until smooth.
  • Add fish or shrimp stock gradually stirring constantly until mixture thickens.
  • As mixture thickens, slowly add in milk. Continue to stir until smooth and slightly thick.
  • Taste for seasoning and adjust if necessary
  • Add in crab meat and warm.
  • Transfer soup to bowls and garnish with parsley.

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