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Bobby’s Lighter Crab Soup

By Bobby Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 5



  • 1 tablespoon olive oil
  • 3/4 cup chopped scallions
  • 2 cloves minced garlic
  • 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 picked free of shell crabmeat
  • 1 tablespoon chopped fresh chives


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.