This Crab Soup is protein-packed and good for the soul.
A salmon steak is exquisite, ahi tuna is meaty perfection, and coconut shrimp is addictive. However, out of all the delicious catches you can find in the sea, crab is my favorite.
Rich and tender, crab has a distinctly fresh taste without the fishy undertone. I love crab—crab pasta, crab rangoon, crab dip, crab quesadillas, crab bisque, and crab melts! On a recent food tour road trip I took from New Orleans to New York City that included everything from turtle soup to barbecue, the Maryland blue crab cakes were the all-time winner.
In the winter, I love to get my crab fix with this hearty, warming crab soup. The heavy dash of Old Bay seasoning recalls the Chesapeake Bay region, with the seafood broth adding a full-bodied, briny flavor. Vegetables contribute to the heartiness and Worcestershire gives a good kick, but the star of the show here is the succulent, sweetly salty chunks of lump crab meat.
Is This Crab Soup Healthy?
Looking at my crazed list of crab favorites above, crab is invariably paired with cream or cheese, a heavenly combination. When it comes to crab soup, some variations are cream-based, but this recipe is broth-based, significantly lowering the calorie content. That also means it’s dairy-free! Crab is chock-full of protein and those golden omega-3 fatty acids. This soup is also packed with vegetables, each adding vitamins, minerals, and fiber. To make this recipe even healthier, look for a low-sodium seafood broth.
What Is Lump Crab Meat?
Lump crab meat, which is made up of—you guessed it—lumps of white crab flesh, is sourced from the body of the crab. This is different from jumbo lump crab meat, which comes from the muscles of the two swimmer fins. Also known as the swimmerets, these are the back legs that are flat and act like paddles to help the crab navigate the water. Jumbo lump meat has a sweeter flavor, a delicate texture, and is perfect as a topping for dishes like salad. Lump meat is a bit less sweet and has a sturdier texture. It’s ideal for soups and crab cakes.
How Do I Store Leftovers?
Leftover crab soup will last in the refrigerator for 2 to 3 days. However, put the leftovers in a freezer-safe container, and it will last in the freezer for 3 months.
Serving Suggestions
A cup of soup practically cries out for a crusty bread or some Garlic Toast to soak up the broth. I know it’s a classic companion to tomato soup, but I still love grilled cheese with any soup. To up your veggie intake, why not pair this soup with a Healthy Broccoli Salad? If you’re transitioning into soup mode, try French Onion Soup next, or maybe this rich and tasty Tomato-Basil Soup instead.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3/4 cup sliced carrots
- 1 cup diced celery
- 2 oz tomato paste
- 2 cloves garlic minced
- 2 tablespoons Old Bay seasoning
- 2 teaspoons Worcestershire sauce
- 4 cups seafood broth
- 1 cup water
- 1 small potato peeled and cubed
- 1 can diced tomatoes 14.5 ounces
- 1 1/4 cup frozen corn kernels
- 1 pound cooked lump crab meat
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, tomato paste, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in Old Bay seasoning, Worcestershire sauce, broth, water, potatoes, and diced tomatoes. Bring to a boil, then reduce heat to simmer. Add corn and continue to simmer for 20 minutes.
- Stir in the crab meat and season with salt and pepper. Simmer for an additional 10-20 minutes to meld flavors. Adjust seasoning as needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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