Creamy Crab Soup

Creamy Crab Soup


37 people made this

This is a fantastic creamy crab soup with a little bit of bite from Tabasco sauce. Serve with bread.


Serves: 8 

  • 5 tablespoons butter
  • 5 tablespoons plain flour
  • 1 small white onion, grated
  • 1 stalk celery, grated
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 litres full cream milk
  • 1 cup (250ml) chicken stock
  • 2 cups (500ml) thickened cream
  • 1/2 cup sherry wine
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 500g lump crabmeat
  • 2 tablespoons chopped fresh chives

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste and cook for about 3 minutes, stirring constantly. Mix in the onion, celery and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  2. Gradually whisk in the milk so that no lumps form. Stir in chicken stock and cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and Tabasco sauce. Cover and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
  3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

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