Crab Soup

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Crab Soup Crab Soup Recipe Courtesy of

Servings: 8 servings
Prep Time: 10 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup freshly grated Parmesan
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 cup sherry
1/2 teaspoon Paula Deen Lemon Pepper Seasoning
1 lb crabmeat, picked free of shell
1 cup heavy cream
1 cup milk
2 cup fish stock
3 tablespoon all-purpose flour
1/2 cup chopped fresh chives
4 tablespoon (1/2 stick) butter
2 teaspoon minced garlic
3/4 cup chopped green onion, with tops





Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

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Reader Comments:


Honey I believe I'm gonna add some shrimp yuuuuummmmyyyyyy

By Katelyn on January 14, 2014


I tried the crab soup a few days ago while on vacation at The Lady and Son's it was excellent. I hope I can make it and it comes out to taste close to the one I had. Must say there were a lot of people disliking the resturant, I'm glad I didn't listen to them!!!

By A McCloskey on August 23, 2012


Great crab soup. I had to sub chicken stock for fish stock (local grocery store didn't have fish stock), so it was a little salty. When I make it again I'll probably omit the salt the recipe calls for if I can only find chicken stock.

By Anonymous on October 31, 2009


Having lived in Maryland for almost 20 years I've eaten a few bowls of crab soup and this is the best I've ever eaten. It's easy to prepare and is just wonderful.

By trainpeg on December 31, 2008

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