Imagine sitting by the window on a chilly evening, a warm bowl of creamy crab soup in your hands. The savory aroma of crab, butter, and spices fills the air, and with every spoonful, you feel a comforting warmth spreading through your body. This is the magic of Karyn’s Cream of Crab Soup, a dish that combines elegance with simplicity.
Whether you’re cooking for a family dinner or impressing guests with a sophisticated appetizer, this recipe brings a touch of coastal charm to your kitchen. Let’s explore how to prepare this decadent soup, its key ingredients, and some tips to make it absolutely unforgettable.
What Makes Karyn’s Cream of Crab Soup So Special?
This isn’t your average crab soup. What sets Karyn’s Cream of Crab Soup apart is its rich and velvety texture, the perfect blend of seafood seasoning, and the unmistakable flavor of fresh crabmeat.
- Elegant yet simple: With basic pantry staples and fresh crabmeat, you can create a dish that feels restaurant-quality.
- Packed with flavor: A combination of Old Bay seasoning, dry mustard, and sherry elevates the soup’s taste.
- Comfort in a bowl: The creamy consistency makes it a go-to for chilly days or when you’re craving something indulgent.
Ingredients for Karyn’s Cream of Crab Soup
Here’s what you’ll need to recreate this comforting dish:
Soup Base Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 tablespoons | Thickens the soup base |
| Hollandaise sauce mix | 1 (1.25 oz) envelope | Adds a rich, tangy flavor |
| Half-and-half | 4 cups, divided | Makes the soup creamy and smooth |
| Butter | ¼ cup | For a rich and velvety texture |
| Whipping cream | 1 cup | Adds extra decadence to the soup |
Seasoning and Flavor
| Ingredient | Quantity | Notes |
|---|---|---|
| Seafood seasoning (Old Bay®) | 3 tablespoons | Signature spice blend for crab dishes |
| Dry mustard | ½ teaspoon | Adds a slight tang and depth of flavor |
| Celery seed | ¼ teaspoon | Brings subtle herbal notes |
Star Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh crabmeat | 1 pound | Use lump or backfin crabmeat for best results |
| Cooking sherry | 1 tablespoon | Enhances the soup’s flavor with a subtle sweetness |
Step-by-Step Instructions
1. Prepare the Base
- In a medium bowl, combine 3 tablespoons of flour and 1 envelope of hollandaise sauce mix with 2 cups of half-and-half. Whisk until smooth and free of lumps.
2. Cook the Mixture
- Melt ¼ cup of butter in a heavy saucepan over medium heat.
- Gradually add the prepared hollandaise mixture, stirring constantly until it thickens. This will take about 5-7 minutes.
3. Add Cream and Seasonings
- Stir in the remaining 2 cups of half-and-half, 1 cup of whipping cream, 3 tablespoons of seafood seasoning, ½ teaspoon of dry mustard, and ¼ teaspoon of celery seed.
- Bring the mixture to a gentle simmer over low heat. Be careful not to let it boil, as boiling can cause the cream to curdle.
4. Add the Crabmeat
- Gently fold in 1 pound of fresh crabmeat, being careful not to break up the lumps too much.
- Stir in 1 tablespoon of cooking sherry and let the soup heat through for about 3-5 minutes.
5. Serve Immediately
- Ladle the soup into bowls and serve it warm. You can garnish it with a sprinkle of Old Bay seasoning or fresh parsley for an added touch of elegance.
Tips for Perfect Cream of Crab Soup
- Use fresh crabmeat: Fresh lump or backfin crabmeat delivers the best flavor and texture. Avoid canned crabmeat if possible.
- Don’t skip the sherry: It might seem like a small addition, but the cooking sherry enhances the soup’s overall flavor.
- Whisk constantly: When thickening the base, make sure to stir continuously to prevent lumps.
- Adjust seasoning to taste: Old Bay seasoning is the star here, but you can adjust the amount to suit your preference.
Nutritional Information
While this soup is indulgent, it’s packed with high-quality ingredients. Here’s a breakdown of the approximate nutritional values for one serving (based on six servings):
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | 15g |
| Fat | 28g |
| Carbohydrates | 12g |
| Sodium | 880mg |
| Vitamin A | 18% of daily value |
| Calcium | 15% of daily value |
Note: Nutritional values are estimates and may vary depending on the specific ingredients used.
Serving Suggestions
While Karyn’s Cream of Crab Soup is delightful on its own, here are a few ways to elevate your dining experience:
- With crusty bread: Serve with warm, crusty bread or oyster crackers to soak up the creamy goodness.
- As a starter: Pair it with a light salad for a sophisticated appetizer.
- With seafood sides: Complement the soup with fried shrimp, crab cakes, or grilled scallops for a seafood feast.
Variations of Cream of Crab Soup
- Spicy kick: Add a dash of cayenne pepper or a splash of hot sauce for some heat.
- Thicker consistency: Use heavy cream instead of half-and-half for an even creamier soup.
- Healthier option: Replace half-and-half with whole milk and reduce the amount of butter for a lighter version.
- Herbal twist: Add fresh dill or thyme for a fragrant herbal flavor.
Frequently Asked Questions
1. Can I use canned crabmeat instead of fresh?
Yes, you can use canned crabmeat in a pinch. However, fresh crabmeat will provide a sweeter and more authentic flavor.
2. How do I store leftovers?
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
3. Can I freeze Cream of Crab Soup?
It’s not recommended to freeze this soup, as the cream-based consistency may change when thawed and reheated.
4. What can I substitute for cooking sherry?
If you don’t have cooking sherry, you can use a splash of dry white wine or omit it altogether.
5. Is this soup gluten-free?
No, this recipe contains all-purpose flour. You can make it gluten-free by substituting the flour with a gluten-free alternative like cornstarch or rice flour.
6. Can I add other seafood to the soup?
Yes! Shrimp, scallops, or clams can be added for a seafood medley. Just be sure to adjust the cooking time accordingly.
Closing Thoughts: Time to Make Karyn’s Cream of Crab Soup!
Now that you know the steps, ingredients, and tips to master Karyn’s Cream of Crab Soup, it’s time to head to your kitchen and give it a try. This rich and satisfying soup is guaranteed to become a favorite in your household.
Whether you’re enjoying it as a cozy weeknight meal or serving it to guests at your next dinner party, this recipe is sure to impress. So gather your ingredients, embrace the creamy goodness, and enjoy every flavorful spoonful!
Karyn’s Cream of Crab Soup: A Rich and Comforting Delight
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
A savory and satisfying dish featuring creamy garlic butter rice paired with tender, marinated kale. Perfect as a side dish or a light main course, this recipe is quick, nutritious, and packed with flavor.
Ingredients
Marinated Kale:
- 7 cups kale leaves, sliced into 1 cm (2/5″) strips
- 2 tsp extra virgin olive oil
- Pinch of salt and pepper
Garlic Butter Rice:
- 2 tbsp (30g) unsalted butter
- 3–4 large garlic cloves, minced
- 1 1/2 cups white rice (uncooked)
- 2 1/4 cups chicken or vegetable broth
Finishing Touches:
- 1–2 tbsp (15-30g) unsalted butter (optional)
- 1/3 cup chopped almonds (or substitute with seeds or nuts of choice)
Instructions
- Prepare the Kale:
- Place sliced kale leaves in a large mixing bowl.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Massage the kale for 30 seconds to soften and enhance flavor. Set aside.
- Cook the Garlic Butter Rice:
- Melt butter in a large pot over medium-high heat.
- Add minced garlic and sauté for about 1 minute until fragrant and golden.
- Stir in the rice, mixing to coat with garlic butter.
- Pour in broth, stir, and cover with a lid.
- Simmer the Rice:
- Reduce heat to medium-low and allow the rice to simmer gently.
- Cook for 12-15 minutes, until the liquid is fully absorbed.
- Add the Kale:
- Place the prepared kale on top of the cooked rice.
- Cover the pot again and remove it from heat.
- Let rest for 10-15 minutes, allowing the steam to soften the kale.
- Fluff and Finish:
- Fluff the rice with a fork, mixing in the kale evenly.
- Stir in additional butter if desired, and adjust seasoning with salt and pepper.
- Add the Nuts:
- Sprinkle chopped almonds over the rice before serving or mix them in for added crunch.
Notes
- Use freshly minced garlic for maximum flavor.
- Don’t skip massaging the kale; it makes a significant difference in texture and taste.
- Experiment with different nuts or seeds for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion