This cream of crab soup recipe is easy and so tasty with all the flavors of the Maryland shore. You can make a batch and freeze it for any time of year.
Once while visiting one of my husband's cousins we were served this delicious cream of crab soup. He didn't give us the exact recipe but he did tell us what some of the ingredients were, so I've created my own version and am sharing it with you today.
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 and beer.
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.
- can cream of potato soup
- can cream of celery soup
- 12 oz. can evaporated milk
- 1 tablespoon Old Bay seasoning
- 1 lb lump crab meat or jumbo lump crabmeat
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 much 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 fresh crab meat that is labeled jumbo, special or claw will work fine in this recipe.
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 first and then place it into a freezer-safe container. Or ladle out some into individual 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 creamy crab soup recipe makes a nice-sized pot of soup that you can share with several people and then freeze the leftovers for the next time you're craving a bowl. Or pair it with a nice salad for an any-day-of-the-week meal.
- 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 pepper to taste
- Add canned soup plus one can of water each to a large saucepan.
- Pour in evaporated milk.
- Add crabmeat and Old Bay seasoning and stir well.
- Simmer on medium-high heat until heated through about 5-10 minutes and serve.
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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 96mgSodium: 991mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 21g