This rich and creamy crab soup is five ingredient meal that's an absolute delight for the senses. Crab has a delicate, sweet flavor that penetrates the milky soup base. Since there are no additional ingredients like onions, potatoes, or garlic, you get the pure flavor of the seafood. A spritz of lemon juice at the end of cooking is all you need to bring this dish together. This soup can be served as a starter course to awaken the palette or be the main event with a stack of saltine (or oyster) crackers.
Rich and Creamy Crab Soup
1 lb. lump crab meat*
1 cup heavy whipping cream
1 cup half & half
2 cups whole milk
6 tablespoons butter
Salt and pepper, to taste
In a Dutch oven add the crab meat, heavy whipping cream, half & half, milk and butter. Bring the mixture to a boil and reduce to low heat and allow to simmer for 20 minutes. The soup should reduce and thicken.
Remove the soup from the heat and season with salt and pepper.
Serve with lemon wedges and saltine crackers.
Note*: You can purchase lump crab meat in a can or from your fish monger. I prefer to use lump meat for this recipe because it's usually of combination of large claw meat as well as some other smaller flaked pieces which adds texture to the soup.
Note**: You can easily convert this recipe into a chowder by making a few adjustments. It will no longer be a five ingredient recipe but a delicious meal nonetheless. To make the chowder, chop onions and potatoes and saute them in some olive oil and butter. Add the other ingredients as describes in the recipe but also include corn. I prefer to cut the kernels straight from the cob but canned or frozen would also work here. Just before serving add a splash of pastis (anise liquour) or sherry.