Cream Of Crab Soup Recipe

Cooking Instructions

1. 1

   Sauté the Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

2. 2

   Make the Roux

   Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for about 2 minutes, stirring constantly to prevent burning.

3. 3

   Add the Broth

   Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing it to thicken slightly.

4. 4

   Incorporate the Cream and Crab

   Lower the heat and stir in the heavy cream, lump crab meat, Old Bay seasoning, salt, and black pepper. Simmer gently for 5-7 minutes, being careful not to let it boil.

5. 5

   Finish the Soup

   Remove the pot from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning if necessary.

6. 6

   Serve

   Ladle the soup into bowls and garnish with additional parsley if desired. Enjoy your creamy crab soup!