Blue Crab Soup

(Pacific Northwest)

Don't let the name "Blue Crab Soup" stir you away from using Dungeness Crab if that's what you have. Of course, this crab soup recipe is the best crab dish you'll ever try with true Blue Crab in it, it's truly and equally delicious with Dungeness as well.

The main note from the authors and creator's of this crab soup recipe is "if you use crab meat picked from the crabs left over from a crab boil, then, go ahead and omit the teaspoon of crab boil given in the recipe, as the crab meat will already be seasoned. HOWEVER, do NOT skip the teaspoon of liquid crab boil if the crabs aren't seasoned as the dish will truly lose its life." (Crab-O-Licious Note: Flavor is everything!)


  • 1/2 Cup-Chopped Green Onions

  • 1/2 Cup-Margarine

  • 2-10 3/4 ounce cans-Cream of Mushroom Soup

  • 2-empty soup cans of milk

  • 1 Pound-Crab Meat

  • 1 Teaspoon-Crab Boil

  • 1 Pint-Half and Half

  • Salt and Pepper-to taste

In a 6-quart saucepan (Dutch Oven) saute' the green onions in the margarine until wilted. Add the cream of mushroom soup, milk, crab meat, liquid crab boil, and half and half. Add salt and pepper to taste and bring to a boil. Lower the heat and simmer for 20-30 minutes, stirring often.

This Blue Crab Soup recipe serves 8.

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