Tasty Seafood Soup with Crab and Shrimp: A Deliciously Creamy and Flavorful Soup
This Seafood Soup with Crab and Shrimp is rich, creamy, and packed with delicious seafood flavors! With tender shrimp, sweet crab, and aromatic herbs, this soup is perfect for a cozy night in or for serving as an impressive starter. It’s a quick, satisfying dish that feels indulgent but is easy to make.
Why You’ll Love This Recipe
This soup combines a creamy base with delicate crab meat and juicy shrimp, making it comforting, savory, and full of flavor. It’s ready in about 30 minutes and works well with fresh or frozen seafood, so it’s easy to make any time you’re craving something seafood-inspired.
Keywords: Seafood soup, crab and shrimp soup, creamy seafood soup, shrimp soup recipe, crab soup recipe
Ingredients
- 1 lb shrimp, peeled and deveined
- ½ lb lump crab meat
- 3 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1 red bell pepper, diced
- 1 tsp Old Bay seasoning (or seafood seasoning)
- ¼ tsp cayenne pepper (optional, for a little heat)
- 3 tbsp all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Sauté the Vegetables
In a large pot over medium heat, melt the butter. Add the chopped onion, garlic, celery, and bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent. - Season and Add Flour
Stir in the Old Bay seasoning and cayenne pepper. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. - Add Broth and Simmer
Slowly add the seafood or chicken broth, whisking as you pour to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes until it begins to thicken. - Add the Shrimp and Crab
Add the shrimp to the pot and cook for about 3-4 minutes until they turn pink and opaque. Gently stir in the crab meat, being careful not to break it up too much. - Add Cream and Milk
Pour in the heavy cream and whole milk, stirring to combine. Allow the soup to simmer for another 5 minutes until warmed through. Taste and adjust seasonings with salt and pepper as desired. - Garnish and Serve
Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges on the side for a touch of acidity.
Customization Ideas
- Clams and Mussels: Add clams or mussels for additional seafood flavor. Just add them with the broth and cook until they open.
- Spicy Kick: Add extra cayenne or a dash of hot sauce for a spicy variation.
- Corn: Stir in a cup of sweet corn kernels for added sweetness and texture.
Tips for Success
- Fresh or Frozen Seafood: Use fresh or frozen seafood; just thaw frozen shrimp and crab before using.
- Don’t Overcook: Shrimp cooks quickly, so watch carefully to avoid rubbery shrimp.
- Serve Warm: Serve the soup while it’s warm for the best flavor and texture.
Storage and Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat to avoid curdling the cream.
Perfect Pairings
- Crusty Bread: Serve with a slice of crusty bread for dipping.
- Salad: A fresh green salad with lemon vinaigrette pairs well with the creamy richness of the soup.
- White Wine: Pair with a crisp, light white wine like Sauvignon Blanc or Pinot Grigio.
Conclusion
This Seafood Soup with Crab and Shrimp is a deliciously creamy, savory dish packed with the flavors of the sea. It’s easy to make and versatile enough for special occasions or a comforting weeknight dinner. Enjoy each flavorful spoonful!