Description
This Rich & Creamy Crab Soup is a velvety, flavorful dish that combines tender lump crabmeat with a luscious blend of cream, butter, and aromatic herbs. Perfect for a cozy meal, this soup features tender baby potatoes simmered to perfection, enhanced by a touch of white wine and lemon juice for brightness. It’s a comforting and indulgent seafood soup that’s easy to make and sure to impress.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- ½ medium onion, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- â…“ cup all-purpose flour
- ½ teaspoon oregano
- 2 teaspoons kosher salt (plus more to taste)
Liquids & Seasonings
- ½ cup white wine
- 8 ounces clam juice
- 1 cup milk
- ¾ cup heavy cream
- 2 cups chicken broth
- ½ lemon, juiced (more to taste)
- 1 teaspoon Worcestershire sauce
Produce & Herbs
- 2 cups baby potatoes, halved or quartered
- 1 bay leaf
- 2 stems thyme, plus extra fresh thyme for garnish
Seafood
- 1 pound lump crabmeat
Instructions
- Sauté Aromatics: Melt the butter in a large Dutch oven over medium-high heat. Add the diced onion, celery, and minced garlic. Stir and cook until the onion turns translucent, about 5 minutes.
- Add Flour and Spices: Stir in the all-purpose flour, oregano, and kosher salt. Cook for 1 minute to create a roux and remove the raw flour taste.
- Deglaze with Wine: Pour in the white wine, stirring quickly. Let it cook for approximately 2 minutes to evaporate the alcohol and enhance depth of flavor.
- Add Liquids: Gradually pour in the clam juice, milk, heavy cream, and chicken broth. Stir well until the mixture is smooth and combined.
- Simmer with Potatoes and Herbs: Add the Worcestershire sauce, lemon juice, baby potatoes, bay leaf, and thyme stems. Bring the soup to a gentle simmer and cook for about 15 minutes, or until the potatoes are fork-tender.
- Finish with Crab: Turn off the heat. Remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat to avoid breaking it up. Ladle the soup into bowls, garnish with fresh thyme, and serve immediately.
Notes
- Use fresh lump crabmeat for the best texture and flavor.
- If you prefer a thicker soup, you can add a tablespoon more flour at step 2.
- Adjust salt and lemon juice to taste just before serving to balance flavors.
- For a dairy-free version, substitute milk and cream with coconut milk or a non-dairy creamer.
- Make sure to simmer gently to avoid curdling the cream.
