Chicken soup for the soul, maybe, but Crab Soup for the WIN!
A salmon steak is exquisite, ahi tuna is flaked perfection, and coconut shrimp might be the coolest creation in the world. However, out of all the delicious catches you can find in the sea, crab is my favorite.
Rich and tender, crab has a distinctly of-the-sea taste without the fishy undertone. I love crab—crab pasta, crab rangoon, crab dip, crab quesadilla, crab bisque, ohhhhh man CRAB MELT! 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.
For this crab soup recipe, the heavy dash of Old Bay seasoning makes it distinctly East Coast, with the flavored broth giving a full-bodied, briny flavor. Vegetables add 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 Crab Soup Healthy?
Looking at my crazed list of crab favorites above, crab is invariably paired with cream or cheese, a heavenly combination. This recipe is unusual in that the soup is broth-based, significantly lowering the calorie content. Crab is packed with protein and those golden omega-3 fatty acids, and the seafood broth adds delicious flavors and is full of minerals, vitamins, and collagen. And we haven’t even gotten to the vegetable bonanza!
Crab Life
The symbol of the astrological sign Cancer, crabs are crustaceans found in both fresh and saltwater that have been clicking pincers and walking sideways for over 200 million years. Crab is a highly prized catch worldwide, and its consumption is a delicacy in many countries.
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 (14.5 ounce) can diced tomatoes
- 1 1/4 cup frozen corn kernels
- 1 pound cooked lump crab meat
- Salt and pepper to taste
INSTRUCTIONS
Prepare
Sauté vegetables until softened.
Simmer
Add broth, water, potatoes, tomatoes, and seasonings; cook with corn.
Finish
Add crab meat; adjust seasoning and heat through.
Devour!
FAQs & Tips
Crab soup can be prepared 2 to 3 days ahead of time, stored in the fridge and then reheated before serving. Alternatively, after cooking, leftover crab soup will last in the refrigerator for 3 to 4 days. However, put the leftovers in a freezer-safe container, and it will last in the freezer for 3 months.
Imitation crab meat is a highly processed mixture of minced fish, egg whites, starch, sugar, salt, and additives to make it look, smell and taste like true crab meat. It is significantly cheaper than the real deal, but lacks all the nutritional benefits. So splurge on real crab.
The obvious change-up here is to go in a chowder direction and add in cream. Thick and rich, crab chowder is a creamy, dreamy soup designed to blow your mind, and your belt buckle. Remember – more cream, more calories. If you’re still on the health train, opt for more vegetables, try vegetable broth as the base, or turn it into a smörgåsbord and add in all your favorite seafood.
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. For your new soupy life, try French Onion Soup next, or maybe this rich and tasty Tomato Basil Soup instead.
Crab Soup Recipe
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 14.5 ounce can diced tomatoes
- 1 1/4 cup frozen corn kernels
- 1 pound cooked lump crab meat
- Salt and pepper to taste
Instructions
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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.
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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.
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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
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