Creamed Crab Soup

    Creamed Crab Soup


    54 people made this

    About this recipe: This seafood soup is easy to make and tastes fantastic. Crab meat is simmered in a mixture of tinned soup, milk, cream and white wine. It's the perfect soup to enjoy over the cold winter months.

    Makes: 4 - 6 servings

    • 1 (295g) can condensed cream of mushroom soup
    • 1 (295g) can cream of asparagus soup
    • 475ml milk
    • 250ml single cream
    • 1 (170g) tin crab meat
    • 300ml white wine
    • butter as needed (optional)
    • fresh chervil or fresh parsley, as needed

    Prep:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Blend both cans of soup in medium or large pot, stir in milk and cream. Simmer over medium heat, stirring frequently (so milk and cream do not scorch). When boiling point is nearly reached, turn down heat.
    2. Flake crab meat and add to soup. Simmer an additional 5 minutes, then add white wine. Add small amount of butter to surface (optional) and sprinkle with chervil or parsley.
    3. Variations: (1) For a low-fat version, omit butter. Instead of milk and cream, substitute skimmed milk. (2) Instead of tinned crab, use fresh or imitation crab. If using fresh crab, be sure to remove all cartilage and shell. (3) Substitute crab with lobster, clams or mussels (shells or no shells). For an exquisite "seafood soup," combine all of the above.

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