Crab Soup

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 8 servings
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3/4 cup chopped green onion, with tops

2 teaspoons minced garlic

4 tablespoons (1/2 stick) butter

3 tablespoons all-purpose flour

2 cups fish stock

1 cup heavy cream

1 cup milk

1 pound crabmeat, picked free of shell

1/4 cup sherry

1/2 teaspoon lemon-pepper seasoning

1/2 teaspoon salt

1/2 teaspoon white pepper

1 cup freshly grated Parmesan

1/2 cup chopped fresh chives


  1. Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

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