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Crab Soup

This crab soup comes together quickly using mainly pantry staples for a midday lunch, or light dinner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: almond milk, celery, crab, crab soup, dairy, parsley, shrimp soup


  • 3 tbsp butter
  • 1 large onion chopped
  • 1 1/2 tbsp flour
  • 1 3/4 cups warm water
  • 1 cup lump crab meat
  • 1/4 cup celery chopped
  • 1/4 cup Italian parsley chopped
  • 1 tsp granulated garlic
  • salt and pepper
  • many shakes Red Hot Sauce (about 12 firm arm shakes - from the shoulder)
  • 2 cups milk very hot


  • Allow butter to melt and lightly brown.
  • Blend in flour, and brown lightly. I used a whisk.
  • Add the warm water, and allow mixture to thicken.
  • Add the crab meat, celery, parsley, and seasoning.
  • Simmer for about 20 minutes. You just want the celery to become tender, and the flavors to come together.
  • During the last 10 minutes of simmering, begin heating your milk. You want it very hot, not boiling.
  • To plate, measure roughly 1 cup crab soup to 1/3 cup hot milk.


You may find that the crabmeat gives the soup a certain sweetness. To counteract the sweetness, simply salt after plating.
I like to add blackened shrimp to my soup. If you would like to do the same, add 2 tablespoons of your favorite blackening seasoning a 1/2 lb of medium shrimp. Coat, and add to a very hot buttered skillet for 2-3 minutes on each side.
The peppers used in the video with the shrimp are pasilla peppers.