• Servings 10 cups
  • Prep 10 min
  • Cook 10-15 min
  • Cuisine
  • Skill Level

Cream of Crab Soup


  • 1 and 1/2 lbs backfin crab meat
  • 1/2 stick unsalted butter
  • 1/3 cup flour
  • 1 cup clam juice
  • dash of kosher salt and black pepper
  • 5 cups milk
  • fresh parsley, chopped for garnish
  • Oyster crackers for serving
  • Remove all the cartilage from the crab meat, and set aside.
  • Melt butter in a 3 quart saucepan, then blend in the flour and stir constantly until combined and smooth.
  • Slowly stir in the clam juice and whisk until mixture is smooth. Season with a little salt and pepper.
  • Add the milk and cook slowly, stirring constantly until thickened. Do not boil.
  • Add crabmeat to milk mixture and gently stir until warmed through.
  • Remove from the heat and serve garnished with parsley and oyster crackers.

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