Total Time
Prep 20 mins
Cook 20 mins

Smooth and so yummy!!

Ingredients Nutrition


  1. In a medium-size saucepan, melt butter over medium heat.
  2. Saute onion and garlic until tender.
  3. Stir in flour, salt, and pepper; continue stirring and cooking until bubbly.
  4. Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce.
  5. Bring mixture to a boil, stirring constantly.
  6. Add in the crab; stir until heated through.
  7. Season to taste with salt and pepper if needed.
  8. Ladle soup into individual serving bowls.
  9. Add a dollop of sour cream and sprinkle with chopped fresh parsley.
Most Helpful

This soup was wonderful. I made it once exactly as shown. Then, craving tomato soup I did not have any more crab. I left out the crab and blended two large roasted red peppers in the blender and added it in with the tomato juice. It was like a roasted red peper & tomato bisque. Great recipe, thank you.

Nicole McBride February 25, 2007

This soup is very, very good if you like the tomato based crab soups. Only thing I do different is use actual King Crab legs and/or lobster meat if I want that too. This is my favorite recipe I've found on this site so far!! MMM.

DividedBlue_EyedSky January 04, 2007

This was good, but since I just got back from Hilton Head where I was served some fabulous she-crab soup (which is why I wanted to come back home and try to recreate that taste)I had something professional to compare this to. I used canned crab, but it just didn't have that authentic crab taste. Next time, I will try fresh shredded crab. Thank you for posting. Even though it wasn't what I expected, it was still hot, creamy and smooth. A good addition to our meal.

Caryn Dalton July 15, 2005