Creamy Crock Pot Crab Soup Recipe

Slow Cooker Crab Soup
Diana Rattray
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
195 Calories
11g Fat
13g Carbs
12g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 195
% Daily Value*
Total Fat 11g 13%
Saturated Fat 6g 32%
Cholesterol 65mg 22%
Sodium 354mg 15%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 12g
Vitamin C 4mg 18%
Calcium 276mg 21%
Iron 0mg 2%
Potassium 382mg 8%
*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 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.

Ingredients

  • 2 cups crabmeat, flaked and picked

  • 2 cups milk

  • 2 cups half-and-half, or evaporated milk

  • 3 tablespoons butter

  • 2 strips lemon peel

  • 1/4 teaspoon ground nutmeg, or to taste

  • Salt

  • Freshly ground black pepper

  • 2 tablespoons dry sherry

  • 3 tablespoons cornstarch

  • 4 tablespoons cold water, to mix with cornstarch

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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