Name: Slow Cooker Crab Soup
Ingredients: 2 cup crab meat, flaked and picked; 2 cup whole milk; 2 cup half-and-half; 3 tablespoon butter; 2 lemon peel strips; 1/2 teaspoon mace, ground; salt, to taste; pepper, to taste; 2 tablespoon sherry (optional); 1/2 cup crackers

Slow Cooker Crab Soup

3 Comments

This creamy crab soup makes a great meal. This recipe is fantastic and will impress guests at a dinner party. If you're up for a splurge, include jumbo lump crab meat. You won't regret it.

NotesYou may also add shrimp to this soup for variation.

Cooking MethodSlow Cooker

Ingredients

2 cups crab meat, flaked and picked
2 cups whole milk
2 cups half-and-half
3 tablespoons butter
2 lemon peel strips
1/2 teaspoon mace, ground
salt, to taste
pepper, to taste
2 tablespoons sherry (optional)
1/2 cup crackers

Instructions

Combine all ingredients except sherry and crushed crackers in slow cooker, stir well.
Cover and cook on low setting for 3 to 5 hours.
Just before serving, stir in sherry and crumbs to thicken. Makes about 2 quarts.

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MsEditor

Jan 17, 2011

JimkKC222: Thanks for helping out a fellow reader. You gave sound advice! Blair, editor for RecipeLion.com

JimkKC222

Jan 16, 2011

To LKJ, I would think the picking refers to crab legs, yes. Just common sense. And also I think any form of crab would work. If frozen is used I would thaw it first or it will take longer to cook in a crock pot if still frozen. Also I think canned crab could be used.

LKJ

Dec 26, 2009

I assume flake and pick applies to cooked crab legs for the meat, yes? Does the already cooked frozen crab work? LKJ