Try this delicious cream of crab soup recipe that tastes like it came from a restaurant on the Maryland shore with just 5 ingredients in about 20 minutes.
While visiting my husband's cousin Joey we were served this delicious cream of crab soup. He didn't give us the exact recipe but he did tell us what the ingredients were. So I've created my own version that's so quick and easy and it tastes great.
Five Ingredient Cream of Crab Soup
Since my husband grew up about 1 hour from the Chesapeake Bay in Maryland, eating crab meat was second nature. Growing up in Pittsburgh I never even heard of eating steamed crabs or steamed shrimp with Old Bay Seasoning.
I have since come to enjoy the custom of spending an evening, sitting around drinking beer, and picking spicy crabs. And although they are still hard to come by in Pittsburgh, we make sure to indulge on vacation at the beach.
What you need to make this cream of crab soup recipe:
This recipe is very easy. You can get just about all the ingredients at any grocery store. No need to create a roux or use heavy whipping cream like you would in many other cream of anything soup recipes.
Ingredients
- cream of potato soup
- cream of celery soup
- evaporated milk
- Old Bay seasoning
- lump crab meat or jumbo lump crab meat
The Key Ingredient
The key ingredient is canned evaporated milk. I had never cooked with this ingredient before but found it to be a great substitute for heavy cream with less fat and calories you won't miss. No other thickeners such as flour and cornstarch are needed.
How to Make Easy Cream of Crab Soup
- Add canned soups plus one can of water each (total of two) to a large saucepan.
- Pour in the can of evaporated milk.
- Add crabmeat and Old Bay seasoning and stir.
- Simmer on medium-low heat until heated through, about 5-10 minutes and serve.
If you like you can add a tablespoon or two of dry sherry to the soup at the end to make it more like a classic crab bisque soup. Or add in some corn to make it more like a chowder. You can also add some chopped parsley for presentation.
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Store any leftovers in an airtight container and keep it in the refrigerator for a couple of days. Then pull it out, reheat it in the microwave or on the stove, and pair it with a nice salad for later in the week.
Can you substitute canned crab meat for fresh lump crab meat?
Yes, you can substitute canned crab meat or imitation crab meat but fresh will taste better. However, since this is a soup and not something like a crab cake or crab imperial, I think you can get away with canned versus fresh.
Any crab meat that is labeled jumbo, special, or claw will work fine in this recipe.
If you absolutely cannot get your hands on crabmeat you might want to try imitation crab meat. However, it will not be as good as the real thing.
Fresh lump crab meat, however, is now readily available in the seafood section of most markets, making this dish a simple and tasty one that I can make any time of year.
Can You Freeze Cream of Crab Soup?
Sure. Just make sure you let the soup cool completely first and then place it into a freezer-safe container. Or ladle out some into individual airtight containers. It should last for a few months in the freezer but don't do what I sometimes do. That's forgetting all about it in the freezer.
This quick and easy creamy crab soup recipe makes a nice-sized pot of soup that you can share with several people. Then freeze the leftovers for the next time you're craving a bowl.
More Creamy Soup Recipes
Easy Cream of Crab Soup Recipe
Ingredients
- 1 can cream of potato soup 10.5 oz
- 1 can cream of celery soup 10.5 oz
- 1 can evaporated milk 12 oz.
- 1 tablespoon Old Bay seasoning
- 1 lb lump crabmeat
- salt and black pepper to taste
Instructions
- Add canned soup plus one can of water each (total of two) to a large saucepan.
- Pour in evaporated milk.
- Add crabmeat and Old Bay seasoning and stir well.
- Simmer on medium-low heat until heated through about 5-10 minutes and serve.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Donna Ellenbart
making this in crock pot on low. Hope it turns out .
Toni Tumonis
For our tastes (and we are Marylanders), it needs a tablespoon of cooking sherry. Great to have a fast and easy recipe!
Patti Estep
Sounds like a great addition Toni. Thanks for sharing.
Sharon
Is this recipe supposed to be watery? I followed the recipe and it is do watery. it is a good thing I bought extra can of cream of potatoes and cream of celery. I added them without adding any more water. Also added cornstarch to thicken it.
Patti Estep
Sharon, it's not watery. It's basically the same as the canned soup would be with the addition of crabmeat and a can of evaporated milk and that is somewhat thick. I'm not sure why yours was watery.
Sharon
Patti, in the instruction section, step one, you included "add one can if water each" made it watery. If no water is added, then it would have been creamy.
Patti Estep
Sharon, I always add 1 can of water for each can of soup. However, not for the can of evaporated milk. If you were doing that then I could see it being watery. I will edit the recipe in case the was not clear.
Robert Shepherd
Hi Patti,
I’ll be using your recipe soon but wanted to know what effect using a can of milk for each can of soup would do (whole, 2%, half and half or even heavy cream)? Perhaps half a can of water to half dairy for each can of soup.
We like creamy soups and wouldn’t worry about the nutritional consequences. Just need to exercise more!
Great recipe, thanks
Patti Estep
Robert, I think the canned milk is a little thicker than whole milk. Probably not half and half or cream. However, I haven't tried them in the recipe. I guess it depends on how thick or thin you like your soup. Enjoy!
Tobey
This is absolutely the easiest recipe ever! It was so good also. Husband and I both liked it.
Patti Estep
Thanks Tobey. I remember we were surprised at how easy and good it was the first time I made it too.
RUTH A Murray
Does this recipe call for a total of two cans of water?
Patti Estep
Yes it does. You can experiment with more or less to suit your preference.
Carol montervino
This sounds perfect for my son. Can I add diced potatoes instead of can water could I use chicken broth instead. How about can cream of crab soup.
Patti Estep
Carol, I haven't tried any of those ideas but I don't see why you couldn't use them. Let me know how it turns out.
Dawn
Can you freeze it?
Patti Estep
Dawn, I'm haven't done that but I really don't see why not.
Sonia
Patti
I made this soup this eve except I used imitation crab ( only because I had a large package on hand) and added some hot sauce and a bit of Worcestershire , it was very lovely
The canned soup made everything creamy and super easy
I started following you on IG
Patti Estep
That sounds great Sonia. Thanks for sharing.
Mary Enders
What size can of evaporated milk?
Patti Estep
I use a 12 oz. can Mary. Thanks for pointing this out. I've updated the recipe to reflect the can size.