Easy Crab Soup Recipe

Melt and brown butter in a pan, swirling it around to prevent burning until it gets bronzed.

Sauté celery and onion in the browned butter, sprinkling with kosher salt and black pepper to caramelize.

Once the veggies are softened, stir in unbleached flour to thicken the soup and cook off the raw flour taste.

Add crab meat to the pan, ensuring to pick over for any shell fragments.

Slowly pour in warm whole milk, stirring until it thickens and becomes chunky, bringing it to a slow bubble.

Season the soup with salt, black pepper, and a touch of freshly ground nutmeg, stirring to combine.

Serve the soup with a salad or gourmet sandwich.

Equipment Needed

Dietary

Allergens