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:
- 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
Can you substitute canned crab meat for fresh lump crab meat?
Yes, you can substitute canned crab meat but fresh will taste much better. However, since this is a soup and not something like a crab cake 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.
It makes a nice sized pot of soup that you can share with several people or freeze the leftovers.
Pair it with a nice salad and you have a whole meal.
P.S. I have a couple other great recipes for those of you who love crab meat. Both are great for entertaining. The first is an easy crab and artichoke dip. It’s super cheesy and perfect for a party. The second one, mini crab cakes with creamy lemon thyme dip is great as an appetizer or a lunch entree.
Easy Cream of Crab Soup
Ingredients
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 12 oz. can evaporated milk
- 1 T . Old Bay seasoning
- 1 lb lump crabmeat
Instructions
- 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.
- Cook until heated through about 5-10 minutes and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 219 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 96mg Sodium: 991mg Carbohydrates: 13g Fiber: 1g Sugar: 8g Protein: 21g
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.
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.