Skip to main content Share
& Save

Crab Soup

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Sauté 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.

I'm not interested