Creamy Crock Pot Crab Soup

Slow Cooker Crab Soup
This crab soup is a simple preparation in the slow cooker. Diana Rattray
  • 3 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 3 hrs
  • Yield: 6 to 8 Servings
Ratings (4)

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.

What You'll Need

  • 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

How to Make It

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.

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

Makes about 6 to 8 servings. As a variation, add cooked shrimp to this soup about 30 minutes before serving time.

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Nutritional Guidelines (per serving)
Calories 193
Total Fat 11 g
Saturated Fat 7 g
Unsaturated Fat 3 g
Cholesterol 50 mg
Sodium 231 mg
Carbohydrates 13 g
Dietary Fiber 0 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)