Creamed Crab Soup

    1 hour

    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.

    54 people made this

    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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    Reviews in English (48)


    THE BEST!!! Absolutely wonderful. I made it the first time using the full amount of wine that the recipe called for and found it a bit strong but still had a to die for taste. My fiance was hooked. He asked me to make it 3 more times in a 2 week period! I found if you cut the wine in 1/2 it is perfect. So easy and just so good. Serve with some crusty sourdough and eat in front of the fire ... Heaven!  -  18 Nov 2001  (Review from Allrecipes US | Canada)


    I love this recipe! I have made it for my family several times and my in-laws request it over and over. They love it. I double the amount of crab and add Old Bay seasoning.  -  07 Nov 2002  (Review from Allrecipes US | Canada)


    I made this bisque for the first course of a formal sit down dinner. Everyone loved it, & people asked for the recipe. I used approx. 2lbs of fresh lump crabmeat instead of canned & also ran the hand/food processor through it. I would use a low sodium soup though, it does have that condensed/sodium soup taste. But, overall very good & I'll make it again.  -  27 Dec 2001  (Review from Allrecipes US | Canada)