Dungeness Crab Soup
We do a lot of crabbing, so we’re always looking for new crab recipes. This is a simple creamy soup that comes together quickly. I use Dungeness crab but whatever type of crab is plentiful in your region would be delicious as well.
Dungeness Crab Soup
I use Zatarain's crab boil seasoning in this recipe. If you can't find at your local grocery, it's available on Amazon.
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Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups half-n-half
- 2 medium gold potatoes chopped in small bite-sized pieces
- 1 tablespoon dijon mustard
- 1 teaspoon Zatarain's crab boil seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons sherry wine
- 1/2 pound crab meat
- Garnish with fresh chives and/or freshly ground pepper (optional).
Instructions
- In a medium saucepan over medium-low heat, melt butter and stir in flour until mixed well. Add milk, half-n-half and mix well until no lumps remain.
- Add potatoes, mustard, Zatarain's, salt and pepper. Bring to a boil, then reduce heat to a simmer and cook uncovered for about 20 minutes or until potatoes are cooked and sauce thickens.
- Add sherry and crab and cook just a few minutes more to warm the crab.
- Serve warm and garnish with chives and/or freshly ground pepper (both optional).