Creamy Crock Pot Crab Soup Recipe

Slow Cooker Crab Soup
Diana Rattray
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Servings: 6 to 8 servings

This is an easy crab soup made with good quality crabmeat, milk, and evaporated milk or cream. A small amount of nutmeg and some dry sherry add complementary flavor to the soup.

Serve this soup with oyster crackers or saltines.

Ingredients

  • 2 cups crabmeat, flaked and picked

  • 2 cups milk

  • 2 cups half-and-half, or evaporated milk

  • 3 tablespoons butter

  • 2 strips lemon peel

  • 1/4 teaspoon ground nutmeg, or to taste

  • Salt

  • Freshly ground black pepper

  • 2 tablespoons dry sherry

  • 3 tablespoons cornstarch

  • 4 tablespoons cold water, to mix with cornstarch

Steps to Make It

  1. Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on low for 3 to 5 hours. Just before serving, stir in the sherry.

  2. Add the cornstarch mixture, turn to high, and cook for another 10 to 15 minutes, or until slightly thickened.

Recipe Variation

  • As a variation, add cooked shrimp to this soup about 30 minutes before serving time.
Nutrition Facts (per serving)
194 Calories
11g Fat
13g Carbs
12g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 194
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 65mg 22%
Sodium 351mg 15%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 9g
Protein 12g
Vitamin C 3mg 15%
Calcium 271mg 21%
Iron 0mg 2%
Potassium 368mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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