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Savannah Style Crab Soup


I'll probably never make this soup but just reading the recipe makes my mouth water for Charleston!!

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  • 1 tablespoon butter
  • Cooking spray
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tablespoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups clam juice
  • 1 1/2 cups whole milk
  • 1/2 cup half-and-half
  • 1 pound lump crabmeat, shell pieces removed
  • 1/3 cup dry sherry



Step 1

1/2 cup all-purpose flour
Place flour in a 9-inch cast-iron skillet; cook over medium heat 15
minutes or until brown, stirring constantly with a whisk. Remove from

Melt the butter in a Dutch oven coated with cooking spray over
medium-high heat. Add carrot and the next 5 ingredients (carrot through
garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay
seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1
minute. Sprinkle the browned flour over vegetable mixture, and cook 1
minute, stirring frequently. Stir in clam juice, and bring the mixture
to a boil. Reduce heat, and simmer 10 minutes or until mixture is
slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and
sherry; cook 5 minutes or until the soup is thoroughly heated. Discard
bay leaf before serving. Yield: 9 servings.

CALORIES 151 (30% from fat); FAT 5g (sat 2.6g,mono 1.4g,poly 0.4g); IRON
835mg; PROTEIN 13g; FIBER 1.8g

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