Description
A rich and creamy seafood soup featuring lump crab meat and shrimp.
Ingredients
Scale
- 1/4 cup butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 2 tablespoons tomato paste
- 1 tablespoon Old Bay seasoning
- 1 cup heavy cream
- 8 ounces lump crab meat
- 8 ounces shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion, garlic, and celery. Cook until soft and translucent, about 5 minutes.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Slowly whisk in seafood stock to avoid lumps. Add tomato paste and Old Bay seasoning. Simmer for 10 minutes.
- Blend the mixture using an immersion blender or countertop blender until smooth. Return to pot.
- Stir in heavy cream, then add crab meat and shrimp. Simmer on low for 5 to 7 minutes, until shrimp is pink and cooked through.
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- This soup can be served with crusty bread for a full meal.
- Make sure to season to your taste with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg