Description
This Rich & Creamy Crab Soup is a comforting and flavorful seafood dish featuring tender lump crabmeat in a luscious creamy broth enriched with butter, aromatic vegetables, white wine, and fresh herbs. Perfect for a cozy meal, this soup combines baby potatoes and hints of lemon and Worcestershire sauce for added depth and brightness.
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 (more to taste)
Liquids & Flavorings
- ½ cup white wine
- 8 ounces clam juice
- 1 cup milk
- ¾ cup heavy cream
- 2 cups chicken broth
- ½ lemon, juiced (and more to taste)
- 1 teaspoon Worcestershire sauce
Vegetables & Herbs
- 2 cups baby potatoes, halved or quartered
- 1 bay leaf
- 2 stems thyme
Seafood
- 1 pound lump crabmeat
Instructions
- Sauté Aromatics: Melt the butter in a large dutch oven pot over medium-high heat. Add the diced onion, celery, and minced garlic. Stir and cook until the onion becomes translucent, approximately 5 minutes.
- Add Flour and Seasonings: Sprinkle in the all-purpose flour, oregano, and kosher salt. Stir continuously and cook for about 1 minute to form a roux and blend the flavors.
- Deglaze with Wine: Pour in the white wine, stirring quickly to incorporate it into the roux. Allow the wine to cook off for about 2 minutes, letting its alcohol burn off and flavor concentrate.
- Add Liquids: Slowly stir in the clam juice, milk, heavy cream, and chicken broth until the mixture is smooth and well combined.
- Add Flavorings and Potatoes: Stir in Worcestershire sauce, lemon juice, baby potatoes, bay leaf, and thyme. Bring the soup to a gentle simmer over medium heat. Let it simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Finish and Serve: Turn off the heat. Remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat, being careful not to break it apart. Ladle the soup into bowls, optionally garnish with fresh thyme, and serve immediately.
Notes
- Use fresh lump crabmeat for the best flavor and texture.
- Adjust salt according to taste, especially sensitive to the saltiness of clam juice and broth.
- If you prefer a thicker soup, increase the flour to ½ cup for the roux.
- White wine can be substituted with dry vermouth or additional chicken broth if preferred.
- Garnish with fresh thyme or a squeeze of lemon for extra brightness.
