Strangely enough, I don’t care for cream-based soups. Keep all your chowders, and cream of mushrooms – I’m a tomato in my soup kinda gal. Jon, my husband, however – LOVES all creamy soups. And, cream of crab is right at the top of his list! The sweet cream and the crab are just perfect together, the flavors mingling and playing off each other.

It’s a quick and easy dinner to make too, which is why I love it – a light roux, a quick saute of some celery and onions, then adding the liquids and thickening. I like to add the crab in the last few minutes of cooking time. You want the meat to remain in chunks, and not disintegrate. Don’t sweat it if it does though,  it will still be delicious!

I usually do not tend to think of soups as elegant dining – but cream of crab definitely is. It’s heavier and filling, so it would be great for dinner served with a green salad. But, served in a cup and saucer it makes an impressive first course. The sherry on top is optional, but I really like the sharp bite it lends to the creamy soup. Enjoy!


  1. Posted May 23, 2012 at 1:36 PM | Permalink

    This soup looks so delicious, Laura! I love you use of simple ingredients that really bring out the flavor of the crab, too. I think with a side of crusty bread, this would be heaven in a bowl!

  2. Lourdes
    Posted May 23, 2012 at 5:13 PM | Permalink

    The recipes sounds yummy…Perfect for a fall night…..; )

  3. Posted May 24, 2012 at 1:02 AM | Permalink

    You are killing me with all these crab recipes! Looks amazing.

  4. Posted May 24, 2012 at 2:38 PM | Permalink

    Hello there cream of crab soup… you and I are going to be fast friends!

  5. Deb
    Posted November 12, 2013 at 7:22 AM | Permalink

    I’ve made this several times. My family loves it. Thank you, it’s a keeper.

  6. CIndy
    Posted April 30, 2014 at 10:30 AM | Permalink

    Is this a misprint? no Old Bay in a cream of crab soup… from the Chesapeake Bay region? Must be a misprint. I am ISO a great cream of crab like Annie’s Paramount Steak in Grasonville, MD

    • Posted April 30, 2014 at 11:17 AM | Permalink

      You could certainly add Old Bay if you like – but, I feel it can be a bit overpowering with the subtle flavors in this soup – which really let’s the crab shine. I have my Maryland Crab Soup recipe here on the site as well( which features plenty of that classic spice mix.

      • Eliza
        Posted December 9, 2017 at 2:38 PM | Permalink

        I agree with the seasoning but being from Grasonville, MD, Cindy, I would think you would want J.O.#2 instead. It’s definitely a better choice and much needed in any style of crab soup!

    • Scott Voorhees
      Posted July 1, 2018 at 1:15 PM | Permalink

      Old Bay is generally used as a garnish to be lightly sprinkled on top…
      Cream of Crab soup should have a delicate flavor; Old Bay tends to overpower it, if not used carefully…

  7. Dave
    Posted November 6, 2016 at 2:17 PM | Permalink

    Which Sherry is the best to use for Cream of
    Crab soup?

    • Posted December 11, 2016 at 12:19 PM | Permalink

      I’m not picky, usually just purchase it at the liquor store. Under $10 a bottle.

  8. Marie Sanbower
    Posted November 24, 2018 at 10:30 PM | Permalink

    Can you freeze this cream of crab soup?

    • Posted November 29, 2018 at 5:31 PM | Permalink

      Ive found that cream based things don’t freeze well, and tend to separate when you try to reheat. But, you could try!

One Trackback

  1. […] used the cream of crab soup recipe that I found (through Pinterest) on the blog Tide & Thyme.  It was quite delicious, though I need to learn from my first two attempts before making it […]

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