Best 3 Franks Cream Of Crab Soup Recipes

In the realm of culinary delights, few dishes can rival the creamy, decadent goodness of crab soup. Originating from the shores of Maryland, Frank's Cream of Crab Soup has become a beloved classic, enjoyed for its rich, savory flavors and generous portions of succulent crab meat. This comprehensive guide will take you on a culinary journey, introducing you to not just one, but three delectable variations of Frank's Cream of Crab Soup. From the traditional Maryland-style soup, brimming with fresh crab and a velvety cream base, to the zesty tomato-based version and a gluten-free alternative that caters to dietary preferences, this article has something for every crab soup enthusiast. Get ready to indulge in a symphony of flavors as we delve into the intricacies of this iconic dish.

Here are our top 3 tried and tested recipes!

CREAM OF CRAB SOUP

Cream of Crab Soup image

Are you a seafood lover on the lookout for go-to fall and winter soup? Try our cream of crab soup, which some think of as a creamier version of our Maryland Crab Soup with Old Bay. If you want more seafood inspiration, we've got you covered with more recommended in-season seafood recipes.

Provided by Old Bay

Categories Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 8

Ingredients

1/4 cup (1/2 stick®butter
1 medium onion coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tbsp old bay seasoning
1/2 tsp parsley flakes
1 pound lump crabmeat
3 tbsps dry sherry or cooking sherry (optional)

Steps:

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

Nutrition Facts : Calories 287 Calories

AUNT NANCY'S CREAM OF CRAB SOUP

Aunt Nancy's Cream of Crab Soup image

My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes-Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. -Lynne German, Buford, Georgia

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
1 teaspoon chicken bouillon granules
2 tablespoons finely grated onion
1/4 cup cornstarch
4 cups half-and-half cream
1 pound jumbo lump crabmeat, drained
1 tablespoon grated Parmesan cheese
2 teaspoons seafood seasoning
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 tablespoons sherry
Additional nutmeg

Steps:

In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally., Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.

Nutrition Facts : Calories 383 calories, Fat 25g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 1089mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.

CREAM OF CRAB SOUP

Cream of Crab Soup image

One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter
1/2 cup all-purpose flour
1 to 2 tablespoons seafood seasoning
1 teaspoon salt
1/2 teaspoon curry powder
4 cups milk
1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons minced fresh parsley
Additional milk and parsley, optional

Steps:

Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.

Tips:

Use fresh crabmeat. Fresh crabmeat has a more delicate flavor and texture than canned or frozen crabmeat. If you can't find fresh crabmeat, you can use canned or frozen crabmeat, but be sure to thaw it completely before using.
Don't overcook the crabmeat. Crabmeat is very delicate and can easily become tough if it is overcooked. Cook the crabmeat just until it is heated through, about 2-3 minutes.
Use a good quality cream. The cream is one of the main ingredients in this soup, so it's important to use a good quality cream. Heavy cream or whipping cream will give the soup a rich, creamy flavor.
Season the soup to taste. This soup is very versatile and can be seasoned to your liking. Add more salt, pepper, or Old Bay seasoning to taste.
Serve the soup hot. Cream of crab soup is best served hot. Ladle the soup into bowls and garnish with fresh parsley or chives.

Conclusion:

Frank's Cream of Crab Soup is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. With its rich, creamy flavor and tender crabmeat, this soup is sure to please everyone at the table.