Best 4 Crock Pot Crab Soup Recipes

Dive into a delectable seafood extravaganza with our crock-pot crab soup recipes, a symphony of flavors that will tantalize your taste buds. These culinary creations seamlessly blend the succulent sweetness of crab with a rich and creamy broth, enhanced by a medley of aromatic vegetables, herbs, and spices. Each recipe offers a unique twist, catering to diverse palates and dietary preferences. From the classic Maryland crab soup, brimming with succulent crab meat, corn, and tomatoes, to the spicy Louisiana-style crab soup, infused with the vibrant flavors of Cajun cuisine, these recipes promise an unforgettable culinary experience. Whether you prefer a creamy chowder or a light and flavorful broth, our collection has something to satisfy every craving. So, gather your ingredients, prepare your crock-pot, and embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

MARYLAND-STYLE CRAB SOUP

Maryland-Style Crab Soup image

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

Ingredients

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

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.

CROCK POT CRAB SOUP

Crock Pot Crab Soup image

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

Ingredients

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

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.

CREAMY CROCK POT CRAB SOUP RECIPE

Creamy Crock Pot Crab Soup Recipe image

This simple crab soup is cooked in the slow cooker with a little sherry and a dash of nutmeg flavor the creamy crab soup.

Provided by Diana Rattray

Categories Side Dish Soup

Time 3h10m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups crabmeat (flaked and picked)
2 cups milk
2 cups half-and-half or evaporated milk
3 tablespoons butter
2 strips of lemon peel
1/4 teaspoon ground nutmeg (or to taste)
Salt and pepper
2 tablespoons dry sherry
3 tablespoons cornstarch mixed with 4 tablespoons cold water

Steps:

Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on low for 3 to 5 hours. Just before serving, stir in the sherry.
Add the cornstarch mixture, turn to high, and cook for another 10 to 15 minutes, or until slightly thickened.

Nutrition Facts : Calories 194 kcal, Carbohydrate 13 g, Cholesterol 65 mg, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, Sodium 351 mg, Sugar 9 g, Fat 11 g, ServingSize 6-8 Bowls (6-8 Servings), UnsaturatedFat 0 g

SLOW COOKER CRAB SOUP

Slow Cooker Crab Soup image

I found this in the "Fix-It and Forget It" crock pot cookbook. It is a good base recipe, but I think it will need a little work. I will update after I make it.

Provided by PSU Lioness

Categories Clear Soup

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb carrot, sliced
1/2 bunch celery, sliced
1 large onion, diced
2 (10 ounce) bags frozen mixed vegetables
1 (12 ounce) can tomato juice
1 lb ham, cubed
1 lb roast beef, cooked and cubed
6 slices bacon, cooked and chopped
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Old Bay Seasoning
1 lb claw crabmeat, cleaned and flaked

Steps:

Combine all ingredients except seasonings and crabmeat in a large slow cooker.
Pour in water until slow cooker is half full.
Add spices; stir thoroughly.
Place crab meat on top.
Cover and cook on Low 8-10 hours.
Stir well and serve.

Nutrition Facts : Calories 283.9, Fat 9.3, SaturatedFat 3.1, Cholesterol 81.3, Sodium 1539.8, Carbohydrate 16.4, Fiber 4.6, Sugar 4.5, Protein 34.2

Tips:

For the best flavor, use fresh crab meat. If using frozen crab meat, thaw it completely before using.
Use a variety of vegetables in your soup. This will give it more flavor and texture.
Don't overcook the crab meat. It should be cooked through, but still tender.
Serve the soup immediately or store it in the refrigerator for up to 3 days.
Garnish the soup with fresh herbs or a dollop of sour cream before serving.

Conclusion:

Crock-Pot crab soup is a delicious and easy-to-make soup that is perfect for a cold winter day. With just a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this Crock-Pot crab soup a try. You won't be disappointed!