Ingredients
- 1 lb fresh or pasteurized lump crab meat, picked over for shells
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1 1/2 cups crushed fire-roasted tomatoes
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3 cups seafood stock or low-sodium chicken broth (beef stock is swapped out for better seafood pairing)
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1 1/2 cups heavy cream
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3/4 cup carrots, finely diced
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3/4 cup corn (fresh or frozen)
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1/2 cup baby lima beans or green peas
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1 small leek (white part only), finely chopped
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1 shallot, minced
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1 small Yukon gold potato, peeled and small-diced (for natural starch and texture)
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1 tbsp Old Bay seasoning
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1 tsp smoked paprika
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1 tbsp unsalted butter
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1 tbsp olive oil
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Salt and cracked black pepper, to taste
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Optional: Fresh parsley or chives, for garnish
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Optional: Dash of dry sherry or white wine for deglazing
Instructions
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Sauté the Base
In a heavy-bottomed soup pot or Dutch oven, heat olive oil and butter over medium heat. Add the leeks, shallots, and carrots. Sauté for 5–6 minutes until softened and fragrant. Add the potatoes and continue to cook for 2–3 minutes. -
Deglaze (Optional but Worth It)
Add a splash of dry sherry or white wine to deglaze the pot, scraping up any browned bits. Let it reduce for about 30 seconds. -
Build the Soup
Add the crushed tomatoes, corn, lima beans, smoked paprika, and Old Bay. Stir well. Pour in the seafood stock. Bring everything to a simmer. -
Simmer Until Tender
Simmer gently (don’t boil) for 15–20 minutes, or until the potatoes and carrots are fork-tender. -
Add Cream and Crab
Lower the heat to low. Slowly stir in the heavy cream. Taste and adjust salt and pepper. Gently fold in the crab meat — don’t break it up too much. Let it heat through for 5 more minutes. -
Finish and Serve
Ladle into bowls and garnish with fresh herbs if desired. Serve with crusty bread, oyster crackers, or a grilled cheddar biscuit.
- Category: soups & stews, seafood, recipes