Total Time
Prep 10 mins
Cook 40 mins

Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work.

Ingredients Nutrition


  1. Melt the butter in the top of a double boiler and blend in flour until smooth.
  2. Add the milk and cream, gradually, and stir constantly with a wire whisk.
  3. Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
  4. Cook slowly over a double boiler for 25 minutes, stirring frequently.
  5. It should get to just below a boil.
  6. Just before serving, add sherry and stir.
  7. Pour into indiviual bowls and sprinkle with paprika.
Most Helpful

BIG HIT!! I doubled the recipe and took it to a soup dinner at church! I'm not kidding when I tell you that of the 20 soups presented, the crab soup was gone within 10 minutes! In fact, I almost didn't get any for myself!! I received SO many compliments! As far as how I made it, I used extra butter and a lot more paprika for color more than anything else. I also used a lot more Worcestershire sauce and a TB Old Bay. I forgot to add the sherry, but no one was the wiser!! I can't wait to make it again - for my own family! Also, use better crab meat. I didn't and spent a lot of time picking through it and still found some in my soup! Thanks for sharing this gem of a recipe!

Smasher November 24, 2007

Mmmmmm! Great crab soup. My soup also never really thickened up and I did use heavy whipping cream; but that can easily be fixed by using more flour next time and it tasted great anyway. I sauteed my onion in the butter before I continued on. Fresh corn is not in season right now, so I used about 2 cups of frozen thawed corn. I also used a full pound of crabmeat and added some tarragon. I will make this again. Thanx for posting.

*Parsley* March 09, 2006