Simple Crab Soup
- Total Time
- 30 to 70 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 2medium red bliss or other waxy potatoes, cut into ½-inch dice
- 1teaspoon black pepper
- 2tablespoons Old Bay seasoning, or as needed
- Salt
- 3½cups beef or vegetable stock, or as needed
- 2tablespoons lemon juice, or as needed
- ½cup dry white wine
- 2large tomatoes, peeled and cut into ½-inch dice
- 1pound claw crab meat, picked over and any cartilage discarded
- Saltines, for serving
Nutritional analysis per serving (6 servings)
195 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 16 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
- Step 2
Add 3½ cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
- Step 3
Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.
Private Notes
Comments
Great inspiration for some noodling! But seriously Mark, beef stock for a fish soup? Try Better Than Bouillon Clam Base, or even clam juice instead, to let the luscious crab shine. Nice additions: shallot & celery with the potatoes, and try sherry and sherry vinegar for the wine and lemon. A nice dose of fresh-ground white pepper is welcome, as is a subtle red pepper “hit”.
I’m about to make this after veggie stock is finished, but it seems to me that lemon juice would be better added at the end.
@ nanu, read a bunch of Maryland crab soup recipes (or comments) and beef broth is common.
Great inspiration for some noodling! But seriously Mark, beef stock for a fish soup? Try Better Than Bouillon Clam Base, or even clam juice instead, to let the luscious crab shine. Nice additions: shallot & celery with the potatoes, and try sherry and sherry vinegar for the wine and lemon. A nice dose of fresh-ground white pepper is welcome, as is a subtle red pepper “hit”.