Creamy Crock Pot Crab Soup Recipe

Slow Cooker Crab Soup
Diana Rattray
  • Total: 3 hrs 10 mins
  • Prep: 10 mins
  • Cook: 3 hrs
  • Yield: 6-8 Bowls (6-8 Servings)

This is an easy crab soup made with good quality crabmeat, milk, and evaporated milk or cream. A small amount of nutmeg and some dry sherry add complementary flavor to the soup.

Serve this soup with oyster crackers or saltines.


  • 2 cups crabmeat (flaked and picked)
  • 2 cups milk
  • 2 cups half-and-half or evaporated milk
  • 3 tablespoons butter
  • 2 strips of lemon peel
  • 1/4 teaspoon ground nutmeg (or to taste)
  • Salt and pepper
  • 2 tablespoons dry sherry
  • 3 tablespoons cornstarch mixed with 4 tablespoons cold water

Steps to Make It

  1. Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on low for 3 to 5 hours. Just before serving, stir in the sherry.

  2. Add the cornstarch mixture, turn to high, and cook for another 10 to 15 minutes, or until slightly thickened.

Recipe Variation

  • As a variation, add cooked shrimp to this soup about 30 minutes before serving time.

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