Creamy Crab and Mushroom Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/4/22
Creamy Crab and Mushroom Soup

Sam Stowell / StockFood Creative / Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
289 Calories
19g Fat
14g Carbs
17g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 289
% Daily Value*
Total Fat 19g 24%
Saturated Fat 12g 59%
Cholesterol 112mg 37%
Sodium 1005mg 44%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 17g
Vitamin C 20mg 102%
Calcium 192mg 15%
Iron 2mg 10%
Potassium 586mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful crab soup is a rich and creamy combination of crabmeat, mushrooms, and a variety of herbs and seasoning vegetables. A splash of sherry and a grating of nutmeg add subtle flavor to the soup. 

If you're planning a special dinner party, consider this soup for the first course. Serve it in 1-cup portions in cups or small bowls. It's a fabulous luncheon—or dinner—soup as well. Serve it with a sandwich or tossed salad. 

Homemade or purchased croutons make a tasty garnish for the soup or top each bowl with a buttered and toasted slice of French bread (crostini).

Ingredients

  • 6 tablespoons (3 ounces) unsalted butter, divided

  • 1/4 cup finely chopped onion, or shallot

  • 1/4 cup finely chopped bell pepper

  • 1 green onion, finely chopped

  • 2 tablespoons chopped fresh parsley

  • 1 1/2 cups mushrooms, sliced

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups milk

  • 1 teaspoon salt

  • 1 dash freshly ground black pepper

  • 1 dash ground nutmeg

  • 1 dash cayenne pepper

  • 1 cup half-and-half, or light cream

  • 1 1/2 cups lump crabmeat, fully cooked

  • 2 tablespoons dry sherry

  • Croutons, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

  2. Melt 4 tablespoons of the butter in a heavy skillet or saute pan over medium heat. When the butter is hot and stops foaming, add the onion, bell pepper, and mushrooms. Cook until the onions are softened and translucent and the mushrooms are golden brown.

  3. Add the chopped green onion and parsley; continue cooking for 2 minutes longer. Remove the vegetables from the heat and set aside.

  4. Heat the remaining 2 tablespoons of butter in a medium saucepan over medium-low heat. Stir the flour into the butter until smooth. Continue cooking for 2 minutes, stirring constantly. Gradually add the milk while stirring or constantly. Add the salt, pepper, nutmeg, and cayenne pepper. Continue cooking until thickened, stirring constantly.

  5. Add the reserved sautéed vegetables to the saucepan along with the half-and-half or light cream; cook until hot and bubbly, stirring constantly.

  6. Stir in the cooked crabmeat and simmer for 5 minutes, stirring frequently.

  7.  Add the sherry just before serving and stir to blend.

  8. Top the soup with purchased or homemade croutons.

  9. Serve and enjoy.

Tips

  • Crabmeat comes in a variety of grades, including jumbo lump, lump, special, and claw. Special and claw are ideal for soup and salads, while the lump crabmeat is an excellent choice for crab cakes, dips, and casseroles. Jumbo lump is the premium grade and is best used in dishes where appearance is important, such as certain appetizers and sautéed dishes.
  • Croutons are easy to make at home with sliced bread and a little butter. Heat the oven to 350 F. Remove the crusts from four slices of day-old bread. Melt about 1 1/2 tablespoons of butter; brush over the bread slices. Cut the bread into cubes and spread out on a baking sheet. Sprinkle lightly with salt, if desired. Bake for about 14 to 16 minutes, or until browned. Let the croutons cool and serve them with the soup.