Crab Soup Recipe



1/2 lb lump crabmeat picked over for shell and cartilage

1 tablespoon butter

5 teaspoons all purpose flour

1 teaspoon lemon zest finely grated

4 cups milk

1/4 teaspoon salt

1 teaspoon white pepper

3 hard boiled eggs sieved

1/2 cup cream

1/2 cup dry sherry

1/2 teaspoon Worcestershire sauce


Step One Melt the butter and stir in the flour until all of the flour gets absorbed into the butter

Step Two Stir in the sieved eggs, lemon zest, salt and pepper and put aside.

Step Three Heat the milk to just below boiling point and then remove from heat.

Step Four Start reheating the butter, flour, egg lemon mixture and slowly add in the hot milk, and whisk the mixture.

Step Five Gently fold in the crab meat and simmer for 5 minutes. Don’t let the soup boil.

Step Six Add in the cream and then remove from the heat.

Step Seven Finally stir in the sherry and Worcestershire sauce.



1 pound crabmeat

8 tablespoons butter

2 cups chicken stock

2 cups heavy cream

1 small onion finely diced

1/3 cup shallots minced

2 tablespoons red chilli pepper finely diced

2 tablespoons all purpose flour

1/2 teaspoon Worcestershire sauce

White pepper


Step One Gently saute the shallots, onion and chill pepper in the butter over a low heat.

Step Two When the onions are transparent, stir in the flour and continue stirring over medium heat for about 2 minutes.

Step Three Take the mix off the heat and then whisk in the cream and the stock.

Step Four Return to heat and stir until it thickens

Step Five Gently fold the crab meat into the mixture, be careful not to break the crab meat up

Step Six Season with salt and pepper and Worcestershire sauce

Step Seven Simmer on low heat for 20-25 minutes

There are many Great Crab Soups

Crab Soup Recipe