Slow Cooker Crab Soup

Slow Cooker Crab Soup

This creamy crab soup makes a great meal. This recipe is fantastic and will impress guests at a dinner party. If you're up for a splurge, include jumbo lump crab meat. You won't regret it.

NotesYou may also add shrimp to this soup for variation.

Cooking MethodSlow Cooker


  • 2 cups crab meat, flaked and picked
  • 2 cups whole milk
  • 2 cups half-and-half
  • 3 tablespoons butter
  • 2 lemon peel strips
  • 1/2 teaspoon mace, ground
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons sherry (optional)
  • 1/2 cup crackers


  1. Combine all ingredients except sherry and crushed crackers in slow cooker, stir well.
  2. Cover and cook on low setting for 3 to 5 hours.
  3. Just before serving, stir in sherry and crumbs to thicken. Makes about 2 quarts.

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JimkKC222: Thanks for helping out a fellow reader. You gave sound advice! Blair, editor for

To LKJ, I would think the picking refers to crab legs, yes. Just common sense. And also I think any form of crab would work. If frozen is used I would thaw it first or it will take longer to cook in a crock pot if still frozen. Also I think canned crab could be used.

I assume flake and pick applies to cooked crab legs for the meat, yes? Does the already cooked frozen crab work? LKJ


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