Light, Spicy Crab Soup

2 servings
5 min
2 hours




  • Heat 4 cups crab stock in a sauce pan. Add one 6 oz. can of white crab meat, 1 small bay leaf and 1 tablespoon minced chives or chopped green onion; simmer until hot. Depending on how spicy you've made your crab stock, you may choose to add a pinch of Old Bay Seasoning, to taste. Makes 2 bowls, or 4 cup-sized servings. OPTIONAL: If using a larger, 16 ounce can of lump crab meat, then heat at least 8 cups of crab stock, and double the chives or green onion.
    2 lbs crab shells (tomalley, optional)
    2 quarts water
    1 medium-large onion, chopped
    2 stalks celery, coarsely chopped
    1.5 cups chopped tomatoes, or 1 15 oz. can
    2 cloves garlic, crushed
    2 dry Bay leaves
    2 teaspoons whole peppercorns
    4 sprigs fresh thyme
    Kosher or Sea Salt, to taste
  • Crab Stock Directions:

    1.) Place picked-over crab shells (and tomalley, if using),- excluding heads and top shells, which are flavorless - to 6-8 quart stock pot. Boil. Skim foam from surface and discard.

    2.) Add chopped celery, onion, cloves, bay leaves, thyme and peppercorns to pot. Cook at a steady simmer for 1 hour. Season with salt, and taste for strong flavor. If necessary, continue cooking for another 20 minutes.

    3.) Strain stock through a fine-mesh sieve, or use double-layer of cheesecloth for a sieve with wider mesh. Chill quickly, until ready to use.


    1 tablespoon celery seed
    1 tablespoon whole black peppercorns
    6 bay leaves
    1/2 teaspoon whole cardamom
    1/2 teaspoon mustard seed
    4 whole cloves
    1 teaspoon sweet Hungarian paprika

    Add all ingredients to a spice grinder, and buzz. Store in a small sealed jar.

    When seasoning crabs for coking, add a 50:50 proportion of coarse salt.

    Note: A cleaned coffee grinder may also be used to grind spices


Light, Spicy Crab Soup, photo 1
Light, Spicy Crab Soup, photo 2
Light, Spicy Crab Soup, photo 3


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