Quick Crab Soup - 10 Minute Crab Soup - Poor Mans She Crab Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by introducing the recipe and ingredients for the crab soup.

Open a can of cream of celery soup and pour it into a heavy-duty pot.

Add 10.5 ounces of whole milk and 5 ounces of heavy cream to the pot.

Use a whisk to combine the milk and cream with the soup until smooth.

Turn the heat to medium-high and bring the mixture to a low boil, stirring occasionally to prevent sticking.

Add 1/4 teaspoon of cayenne pepper and 1.5 teaspoons of granulated garlic (onion powder) to the pot and stir to incorporate.

Pour in 1/4 cup of sherry and stir again, maintaining the temperature to avoid burning.

Add 3-4 stalks of bruised fresh thyme to the pot and let it come up to temperature with the rest of the soup.

Once at a light boil, reduce the heat to medium-low and add a pinch of pink Himalayan salt, stirring to combine.

Rinse the white crab meat to remove excess liquid and salt, then add it to the pot.

Stir the crab meat into the soup with a spoon, replacing the whisk for better mixing.

Let the soup simmer for 5-6 minutes to heat through and meld the flavors.

Add 1/2 teaspoon of nutmeg to the soup and stir well before simmering for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens