Total Time
Prep 30 mins
Cook 20 mins

I live on an island in Florida and have a lot of fresh crabmeat in the summer. This is one of my families favorite soups. Its creamy and spicy and definitely NOT low calorie. I have never tried it but I think it would be good with shrimp too.

Ingredients Nutrition


  1. Cook vegetables in butter until soft.
  2. Add flour. Cook roux 3 minutes, stirring constantly.
  3. Add all remaining ingredients except crab.
  4. Simmer gently 10 minutes or until thick.
  5. Add crab. Cook one minute more and serve.
Most Helpful

5 5

I've been making Crab Stew for years, but decided to change it up this time and tried your recipe. It was outstanding. I used 1lb of lump crabmeat and 1lb of claw meat. I used 2 cups of 2% milk and 2 cups of Heavy Whipping Cream, along with a cup of Fat Free Half n Half. I added 1 bottle of Clam Juice, which just kicks up the flavor. I also like it a little bit thicker, so I mixed a tablespoon or so of Corn Starch with some Sherry and added. Best ever!!

5 5

My daughter and I cooked this tonight for our family of 4, and easily served 6 helpings. I used whipping cream instead of half and half, and added just a splash of sherry when served. We used half claw meat and half backfin crab for a mix of flavor and texture. Really easy to prepare and everyone loved it!

5 5

Really great flavor without overpowering the sweetness of the crabmeat. In place of the milk and half and half, I just used 8 cups of fat free half and half and it was still rich and creamy. Wonderful soup for the crab lovers! I'll make this again. Thanx for posting your recipe.