Bobby's Lighter Crab Soup Recipe by Bobby Deen

Level: Easy

Time: 30 MINUTES

1 ratings


  • 1 tablespoon olive oil
  • 3/4 cup scallions, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups seafood broth or clam juice
  • 2 cups low-fat milk
  • 3 tablespoons dry sherry
  • 1/2 teaspoon Paula Deen Lemon Pepper Seasoning
  • 1/4 teaspoon white pepper
  • 1 pinch cayenne
  • 1 lb crabmeat, picked free of shell
  • 1 tablespoon fresh chives, chopped


Heat the oil in a large saucepan until hot. Add the scallions and garlic and cook, stirring occasionally, until tender, 3–4 minutes. Stir in the flour; cook 1 minute. Slowly add the broth and milk; bring to a boil. Cook, stirring occasionally, until smooth and bubbly, about 8 minutes. Stir in the sherry, Paula Deen Lemon Pepper Seasoning, white pepper and cayenne. Reduce the heat and simmer, uncovered, until the flavors are blended and the soup thickens slightly, about 5 minutes longer. Stir in crabmeat; heat through. Sprinkle with chives. Serve at once.


Makes 5 cups.

Bobby's Lighter Crab Soup


Only registered users can write reviews. Please, or register

1 Review

Lynn 10/3/2014
very good

very good

Paula Deen Club                   At the Southern Table with Paula Deen