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Slow Cooker Creamy Crab Soup Recipe

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4.1 from 12 reviews

This Slow Cooker Creamy Crab Soup is a rich and flavorful seafood soup inspired by Maryland crab soup, perfect as a starter or a main course. Made with fresh crab meat, vegetables, and a creamy broth, it offers a comforting and easy-to-make recipe suitable for slow cooker or Instant Pot preparation.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Soup Base

  • 15 ounces crushed tomatoes
  • 2 cups low-sodium beef broth
  • 1/3 cup onion, chopped
  • 1 cup carrots, diced
  • 1 cup corn
  • 1 tablespoon Old Bay Seasoning

Proteins and Vegetables

  • 1 pound crab meat
  • 1 cup frozen lima beans (or peas)

Dairy and Oils

  • 2 cups heavy whipping cream
  • 1 tablespoon oil (for Instant Pot method)

Instructions

  1. Prepare the Soup Base: In a slow cooker, combine crushed tomatoes, low-sodium beef broth, diced carrots, chopped onion, corn, and Old Bay seasoning. Stir well to mix all ingredients evenly.
  2. Cook the Soup (Slow Cooker): Set the slow cooker to HIGH and cook for 2-3 hours, or set to LOW and cook for 4-6 hours, allowing the vegetables and seasonings to meld into the broth.
  3. Add Cream and Beans: Stir in the heavy whipping cream and frozen lima beans. Gently fold in the crab meat to avoid breaking it.
  4. Final Cooking: Continue cooking the soup in the slow cooker for an additional 5 to 10 minutes to heat through and combine flavors.
  5. Instant Pot Preparation – Sauté: Turn on the Instant Pot to sauté setting. Once hot, add oil, then add chopped onions and diced carrots. Cook for 3-5 minutes while stirring frequently until softened. Turn off sauté mode.
  6. Deglaze and Add Ingredients: Add broth and water, scraping the bottom of the pot with a wooden spoon to remove any browned bits. Stir in crushed tomatoes, corn, and Old Bay seasoning.
  7. Pressure Cook: Close and seal the Instant Pot lid. Set to cook on high pressure for 12 minutes. Once finished, carefully perform a quick release of the pressure.
  8. Add Cream, Beans, and Crab: Stir in the heavy whipping cream and frozen lima beans. Fold in crab meat gently. Set the Instant Pot to warm and cook for another 5 to 10 minutes until heated through.
  9. Serve: Ladle the creamy crab soup into bowls and serve hot, enjoying its hearty and savory flavors.

Notes

  • Use fresh lump crab meat for the best flavor and texture.
  • Frozen lima beans can be substituted with peas if preferred.
  • You can adjust the seasoning, adding more Old Bay or salt according to taste.
  • The soup can be made ahead and stored in the refrigerator for up to 2 days.
  • For a dairy-free version, substitute heavy cream with coconut cream.

Find it online: https://allcookedup.com/slow-cooker-creamy-crab-soup-recipe/