Crab Soup Recipe

Make a roux

In a medium pot over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is a pale golden color and smells slightly nutty (this cooks out the raw flour taste).

Slowly whisk in 1 cup of water and then the 6 cups of chicken broth, a little at a time, until smooth and no lumps remain. Bring to a gentle simmer, reduce heat to low, and keep warm while you prepare aromatics.

Stir in the half-and-half (or whole milk) and the white wine (if using). Keep mixture at a gentle simmer; do not boil vigorously once dairy is added to prevent curdling.

In a separate large saucepan or the same pot after roux is made (reduce heat to medium-low), add a small splash of oil or 1 tablespoon butter if needed. Add the diced onion, celery, and carrot. Sauté over medium heat for 6–8 minutes until softened and translucent, stirring occasionally.

Add the minced garlic, bay leaves, and thyme. Cook for 30–45 seconds until fragrant.

If you made the roux in a separate pot, pour the warm roux-broth mixture into the sautéed vegetables, scraping the bottom to incorporate any browned bits. Stir to combine and bring to a gentle simmer.

Simmer the combined soup for 10 minutes to let the flavors meld. Taste and skim any foam or excess oil from the surface if necessary.

Reduce heat to low. Gently add the lump crab meat and optional shredded imitation crab to the simmering soup. Stir carefully to avoid breaking up the lumps. Warm the crab through for 3–5 minutes—do not boil, as extended high heat will toughen the crab.

Taste and adjust seasoning after the crab has heated. Remove bay leaves and thyme sprigs (if using fresh).

Stir in the salt, black pepper, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Mix gently.

Add the fresh lemon juice and chopped parsley. Give the soup one final gentle stir and keep warm for 1–2 minutes to allow the lemon flavor to integrate.

Ladle the soup into bowls and garnish with chopped chives and serve with crusty bread or oyster crackers.