Yorktown Crab Soup

Dive into coastal charm with this rich and velvety Yorktown Crab Soup, a true celebration of lump crab meat and classic Chesapeake Bay flavors. This one-pot wonder combines sautéed aromatic vegetables, a creamy roux base, and a touch of Old Bay seasoning for that signature savory kick. Fresh lump crab meat takes center stage, offering tender, sweet morsels in every bite, while a splash of heavy cream ensures an irresistibly smooth texture. Perfectly seasoned with a hint of garlic and finished with fresh parsley, this comforting soup is ideal for cozy dinners or elegant gatherings. Ready in just 45 minutes, it’s an easy yet impressive dish that captures the essence of seaside dining. Pair it with crusty bread and a wedge of lemon for the ultimate seafood experience!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Lump crab meat
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 stalks Celery, finely chopped
• 1 medium Carrot, finely grated
• 2 cloves Garlic, minced
• 3 tablespoons All-purpose flour
• 4 cups Chicken or seafood stock
• 1 cup Heavy cream
• 2 teaspoons Old Bay seasoning
• 1 piece Bay leaf
• 1 teaspoon Salt
• 1 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 4 pieces Lemon wedges (optional, for serving)

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Add the chopped onion, celery, and grated carrot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 3

Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Sprinkle the flour over the cooked vegetables and stir continuously for 2 minutes to create a roux. This will help thicken the soup.

Step 5

Gradually whisk in the chicken or seafood stock, stirring well to avoid lumps.

Step 6

Add the bay leaf, Old Bay seasoning, salt, and black pepper. Stir to incorporate.

Step 7

Bring the soup to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together.

Step 8

Reduce the heat to low, then stir in the heavy cream.

Step 9

Gently fold in the lump crab meat, being careful not to break it apart too much. Cook for an additional 5 minutes, just until the crab is heated through.

Step 10

Remove the bay leaf and taste the soup, adjusting seasoning with additional salt or pepper if needed.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately, with lemon wedges on the side if desired.

Nutrition Facts

Serving size	1091 grams (1091.0g)

Amount per serving	% Daily Value*
Calories	1775

Total Fat 134.20g	172%
Saturated Fat 77.30g	387%
Polyunsaturated Fat NaNg
Cholesterol 604mg	201%
Sodium 4654mg	202%
Total Carbohydrate 44.10g	16%
Dietary Fiber 7.80g	28%
Total Sugars 10.20g
Protein 86.10g	172%

Vitamin D 0IU	0%
Calcium 445mg	34%
Iron 7mg	38%
Potassium 2309mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 19.9%

Carbs: 10.2%