Creamy Crab Soup

Creamy Crab Soup

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Serve this as an elegant starter for special dinner parties. Frozen crab meat may be substituted. Use about 4 - 6 oz of white crab meat and omit the addition of the brown body meat. Do not use a dressed crab as the brown meat will often have breadcrumbs added to it.
Servings: 4
Calories: 409


  • 1 large crab cooked
  • 3 tbsps butter or margarine
  • 1 onion very finely chopped
  • 2 tbsps flour
  • 2 pints milk
  • 6 tbsps sherry
  • Pinch salt white pepper and ground mace
  • 1/4 pint double cream whipped '
  • Red caviar or chopped chives


  • To dress the crab, take off all the legs and the large claws. Crack the large claws and legs and extract the meat.
  • Turn the crab shell over and press up with thumbs to push out the underbody. Cut this piece in quarters and use a skewer to pick out the meat. Discard the stomach sac and the lungs (dead man's fingers). Set the white meat aside with the claw meat.
  • Using a teaspoon, scrape out the brown meat from inside the shell and reserve it. If the roe is present reserve that, too.
  • Melt the butter or margarine in a medium saucepan and soften the onion for about 3 minutes. Do not allow to brown.
  • Stir in the flour and milk. Bring to the boil and then immediately turn down the heat to simmer. Add the brown meat from the crab and cook gently for about 20 minutes.
  • Add the sherry, salt, pepper, mace, white crab meat and roe. Cook a further 5 minutes.
  • Top each serving with a spoonful of whipped cream and red caviar or chopped chives.
Calories: 409 kcal
Carbohydrates: 18 g
Protein: 19 g
Fat: 28g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 635 mg
Potassium: 506 mg
Fiber: 1 g
Sugar: 13 g
Vitamin A: 1094 IU
Vitamin C: 6 mg
Calcium: 322 mg
Iron: 1 mg
Ingredients Crab, Fish & Seafood
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