Crock Pot Crab Soup Recipes

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CROCK POT CRAB SOUP

I love Cream of Crab soup and this is just fabulous! Rich, simple and satisfying. The key is to use fresh Crab. This is very worthy of serving to guests as a first course.

Provided by Little Bee

Categories     Crab

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10



Crock Pot Crab Soup image

Steps:

  • Combine all ingredients except sherry and crushed crackers in Crock Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken.
  • Garnish with Old Bay Seasoning or Paprika.

2 cups fresh lump crabmeat, flaked and picked (DO NOT USE CANNED!)
2 cups milk
2 cups half-and-half
3 tablespoons butter
2 teaspoons lemon zest
1/2 teaspoon mace, ground
salt
white pepper
2 tablespoons dry sherry
1/2 cup saltine crackers, crushed

CROCKPOT CRAB AND CORN SOUP

Make and share this Crockpot Crab and Corn Soup recipe from Food.com.

Provided by DrGaellon

Categories     Chowders

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 10



Crockpot Crab and Corn Soup image

Steps:

  • Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab--shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent.
  • If you'd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back inches Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.

1 quart chicken broth
1 tablespoon butter
1 cup finely chopped onions or 1 tablespoon dried minced onion flakes
1 (32 ounce) package frozen corn
2 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 (6 ounce) can lump crabmeat, drained and picked through
1 cup half-and-half or 1 cup heavy cream
1 avocado, sliced

MARYLAND CRAB SOUP

The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.

Provided by Cindy Chaney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 10

Number Of Ingredients 11



Maryland Crab Soup image

Steps:

  • Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
  • Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
  • Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g

2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water

MARYLAND-STYLE CRAB SOUP

Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 17



Maryland-Style Crab Soup image

Steps:

  • In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.

2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
2 cups water
1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
2 cups cubed peeled rutabaga
2 cups chopped cabbage
1 medium onion, finely chopped
1 medium carrot, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup cut fresh green beans (1-inch pieces)
4 teaspoons seafood seasoning
1 teaspoon celery seed
1 vegetable bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or lump crabmeat, drained

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