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Crab Claw Soup Recipe

Name: Dallul East African Cuisines CRAB CLAW SOUP Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 tbs unsalted butter; 1 cup yellow onion, finely diced; 1 cup celery stalks, finely diced; 0.5 cup carrot, finely diced; 2 tsp garlic, minced; 3 tbs all-purpose flour; 0.5 cup dry white wine; 4 cups low-sodium chicken or shellfish stock; 1 cup whole milk; 0.5 cup heavy cream; 1 piece bay leaf; 1 tsp Old Bay seasoning; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 12 oz fresh or thawed lump crab meat (picked free of shells); 8 pieces crab claws or claw meat (small claws halved) — optional; 1 cup small red potatoes, diced (about 1/2-inch); 0.75 cup corn kernels (fresh or frozen); 2 tbs fresh parsley, chopped; 1 tbs fresh chives, thinly sliced; 1 tbs lemon juice; 1 tsp unsalted butter (for finishing, optional); 0.25 tsp smoked paprika; 0.5 tsp hot sauce (optional)

Inspired by Dallul East African Cuisine

Time45m

Serves4

Make Crab Claw Soup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

3 tbs Unsalted butter

1 cup yellow onion, finely diced

1 cup celery stalks, finely diced

1/2 cup carrot, finely diced

2 tsp Garlic, minced

3 tbs 00 bread flour

1/2 cup dry white wine

4 cups low-sodium chicken or shellfish stock

1 cup whole milk

1/2 cup Heavy cream

1 piece bay leaf

1 tsp Old Bay seasoning

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Crab & Vegetables

12 oz fresh or thawed lump crab meat (picked free of shells)

8 pieces crab claws or claw meat (small claws halved) — optional

1 cup small red potatoes, diced (about 1/2-inch)

3/4 cup corn kernels (fresh or frozen)

2 tbs Fresh parsley, chopped

1 tbs fresh chives, thinly sliced

Finishing & Garnish

1 tbs ReaLemon lemon juice

1 tsp unsalted butter (for finishing, optional)

1/4 tsp Smoked paprika

1/2 tsp hot sauce (optional)

Method

Soup Base

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven set over medium heat, melt 3 tablespoons unsalted butter. Add the diced onion, celery, and carrot with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux and deglaze

Sprinkle 3 tablespoons flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly. Pour in 1/2 cup dry white wine to deglaze, scraping any browned bits from the bottom of the pot, and cook until the wine has mostly reduced, about 2 minutes.

Add liquids and simmer

Slowly whisk in 4 cups low-sodium chicken or shellfish stock until smooth. Add 1 cup whole milk, 1/2 cup heavy cream, 1 bay leaf, 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring the soup to a gentle simmer, then reduce heat to low. Simmer gently, uncovered, for 10 minutes to thicken and develop flavor, stirring occasionally.

Crab & Vegetables

Cook potatoes and corn

While the base is simmering (or immediately after), add 1 cup diced red potatoes and 3/4 cup corn kernels to the simmering soup. Continue to simmer until the potatoes are tender when pierced with a fork, about 8–10 minutes.

Add crab meat

Once the potatoes are tender, gently fold in 12 oz lump crab meat and the optional 8 pieces of crab claw meat (if using). Warm the crab through over low heat for 2–3 minutes; avoid boiling vigorously to prevent the crab from becoming tough.

Adjust seasoning

Taste the soup and adjust salt, pepper, and Old Bay if needed. If you like a touch of heat, stir in 1/2 tsp hot sauce now. Remove and discard the bay leaf.

Finishing & Garnish

Finish with cream and lemon

Turn off the heat and stir in 1 tablespoon fresh lemon juice and 1 teaspoon unsalted butter (optional) to add brightness and a silky finish. Sprinkle 1/4 teaspoon smoked paprika over the top and stir gently to incorporate.

Serve

Ladle the crab claw soup into warmed bowls. Garnish each bowl with 2 tablespoons chopped fresh parsley and 1 tablespoon sliced chives. Serve immediately with crusty bread or oyster crackers on the side.