Best-Ever Creamy Crab Soup

    1 hour 30 min

    This soup is super-rich and delicious. It's perfect for the winter. Crab meat is simmered in a thick and creamy soup base. Enjoy with warm bread rolls. Enjoy!

    322 people made this

    Serves: 6 

    • 3 tablespoons plain flour
    • 1 1/2 (25g) packets hollandaise sauce mix
    • 1 litre single cream, divided
    • 50g butter
    • 3 tablespoons savoury seasoning
    • 1/2 teaspoon mustard powder
    • 1/4 teaspoon celery seeds
    • 250ml whipping cream
    • 1 tablespoon sherry
    • 450g fresh crab meat

    Prep:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. In a medium bowl, blend flour and hollandaise sauce mix with 500ml single cream
    2. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened.
    3. Add remaining single cream, savoury seasoning, mustard powder, celery seeds and whipping cream. Bring to a simmer and reduce heat to low. Add crab meat and sherry, stirring gently until warmed through. Serve immediately.


    Savoury seasoning can be purchased online.

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    Reviews in English (350)


    I am the origional submitter of the recipe and yes 3 tablespoons of Old Bay is alot...but being from Maryland ..we love Old Bay and it's never enough for us! Of course it probably would be a little much for most just adjust the amount to suit your taste. This is still the best cream of crab I have tasted. Enjoy!!  -  20 Feb 2006  (Review from Allrecipes US | Canada)


    We are picky about our cream of crab and this recipe is a definite keeper. It's the first one that turned out great. I think the hollandaise and sherry are just the right amounts and give it a great flavor. This would have been 5 stars without changes, but I did add a bit of extra sherry and crabmeat. Those two changes are just personal preference. On top of being a terrific recipe, it was also quite easy to make. Not too many ingredients or steps to follow. I'd make this for dinner party.  -  22 Jan 2007  (Review from Allrecipes US | Canada)


    Great idea - great soup. I tripled this recipe and supplemented about 1/3 of the lump crab with shrimp meat. I also added sauteed onions and celery, a little more sherry, and chopped parsley. There are a lot of great additions you could do with this soup - the base is awesome. The half & half can easily be replaced with milk for a few less fat cals - it's still rich and creamy. The ONLY reason I'm not giving this recipe 5 stars is because of the out-of-control Old Bay called for. I used half and had more than enough. Great recipe anyway, thanks Karyn!  -  19 Sep 2008  (Review from Allrecipes US | Canada)

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