Go Back
–+ servings

Creamy Crab Soup

Creamy crab soup served with a slice of lemon is the perfect blend of savory and tart.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 3 tbsp butter
  • 1/4 cup onion, chopped
  • 2 tbsp all-purpose flour
  • 2 cup clam sauce (or fish stock)
  • 2 cup milk
  • 2 cup heavy cream
  • 1 1/2 lb crabmeat, flaked
  • 1/4 cup white wine
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 Nature's Yoke hard-cooked egg yolks
  • paprika
  • lemon slices

Instructions
 

  • Place eggs in kettle and cover with water. Bring to a boil. Remove from heat and let stand for 10-12 minutes. Remove eggs from water. Cool.
  • Press the egg yolks through a sieve and set aside.
  • In a large soup pot, melt butter over medium heat. Add onion; cook until soft, about 4 minutes.
  • Add the flour and cook for 2 minutes. Stir in clam sauce, milk and cream. Bring to a simmer.
  • Add cooked egg yolks, crab meat, white wine, salt and pepper and heat through. Ladle into bowls, garnish with a pinch of paprika and serve with a slice of lemon.