Crock Pot Crab Soup

This Crock Pot Crab Soup is a rich and savory recipe, which includes crab meat and crushed tomatoes. It’s a restaurant-quality dish, ready in about 6 hours and 10 minutes.

Crock Pot Crab Soup Ingredients

• 1 pound crab meat
• 15 ounces crushed tomatoes
• 2 cups low-sodium beef broth
• 2 cups heavy whipping cream
• 1 cup carrots, diced
• 1 cup corn
• 1 cup frozen lima beans (or peas)
• 1/3 cup onion, chopped
• 1 tablespoon Old Bay Seasoning

How To Make Crock Pot Crab Soup

1. Add base ingredients: Add the crushed tomatoes, beef broth, carrots, onion, corn, and Old Bay seasoning to the slow cooker. Stir well to combine.
2. Slow cook the soup: Cook on HIGH for 2–3 hours or on LOW for 4–6 hours.
3. Finish with cream and crab: Stir in the heavy whipping cream and frozen lima beans. Gently fold in the crab meat. Cook for an additional 5 to 10 minutes, until heated through.

Recipe Tips

• What kind of crab meat should I use?
  Lump crab meat is best for texture and flavor, but claw meat is a more affordable option.
• Can I use fresh or canned vegetables?
  Yes, fresh or canned corn and lima beans work just as well—just adjust cooking times slightly.
• How to make it spicier:
  Add a dash of cayenne or a few dashes of hot sauce for more heat.
• Can I make this dairy-free?
  Use coconut milk or a plant-based cream alternative, though it may change the flavor.
• How to prevent the cream from curdling:
  Stir in the cream at the end and avoid boiling after it’s added.

What To Serve With Crock Pot Crab Soup

This soup pairs perfectly with:

• Crusty French bread or garlic toast
• Oyster crackers or saltines
• A side Caesar or garden salad
• Roasted or steamed asparagus
• Grilled cheese sandwiches

How To Store Crock Pot Crab Soup

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat.

Freeze: This soup can be frozen, but the cream may separate. If freezing, stir well after reheating and consume within 1 month.

Crab Soup Nutrition Facts

• Calories: 520
• Protein: 24g
• Carbs: 18g
• Fat: 40g
• Saturated Fat: 22g
• Sugar: 7g
• Fiber: 3g
• Sodium: 980mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this with imitation crab?
Yes, but the flavor will be milder and less rich than real crab meat.

How do I keep the crab from falling apart?
Fold it in gently at the end and avoid stirring too much after adding it.

Why use beef broth in a seafood soup?
It adds depth and richness, balancing the cream and tomato base.

Can I use a different seasoning blend?
Old Bay is classic, but Cajun or Creole seasoning can be used for a spicy twist.

Can I make this in an Instant Pot?
Yes—use the sauté function for step one, then pressure cook on LOW for 10 minutes before adding cream and crab.

Try More Recipes:

• Crock Pot Cheesy Potato Soup
• Crock Pot Cheese Tortellini Soup
• Crock Pot Carrot Ginger Soup

Crock Pot Crab Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

520

kcal

A rich and creamy slow cooker crab soup loaded with vegetables, tomatoes, and savory seasoning.

Ingredients

• 1 lb crab meat
  

• 15 oz crushed tomatoes
  

• 2 cups low-sodium beef broth
  

• 2 cups heavy cream
  

• 1 cup diced carrots
  

• 1 cup corn
  

• 1 cup frozen lima beans or peas
  

• 1/3 cup chopped onion
  

• 1 tbsp Old Bay seasoning
  

Directions

• Add tomatoes, beef broth, carrots, onion, corn, and Old Bay to crock pot. Stir well.
  
• Cook on HIGH for 2–3 hours or LOW for 4–6 hours.
  
• Stir in heavy cream and lima beans. Gently fold in crab meat. Cook an additional 5–10 minutes until hot.