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

Ingredients

  • 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

Instructions

  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.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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

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

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.


Close Window