Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 cup finely chopped onion

  3. 1 cup chopped celery

  4. 1 cup chopped red bell pepper

  5. 1 1/4 teaspoons Old Bay or other seafood spice blend

  6. 3 cups fish stock or bottled clam juice

  7. 1/2 cup diced peeled russet potato

  8. 1/2 cup half-and-half or skim evaporated milk

  9. 1 pound crabmeat

Instructions Jump to Ingredients ↑

  1. : Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper and seasoning. Cover. Cook 10 minutes, stirring twice. Add stock and potato. Bring to a boil. Reduce heat, cover partially and simmer until potato is very tender, about 30 minutes. Working in batches, puree soup in blender. Return soup to saucepan. Add half-and-half. Bring to a simmer. Mix in crab. Season to taste. Cover. Let stand 1 minute. Ladle into bowls.


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