Cream of Crab Soup
14 Comments Oct 08, 2022
Updated Jun 16, 2025
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Slow Cooker Cream of Crab Soup is a cozy, no-fuss dinner that delivers rich flavor with minimal ingredients and lots of crab.
Recipe Highlights
- Easily made in the crock pot
- Made with simple ingredients but tastes restaurant-worthy
- Great for chilly nights, holidays, or special dinners at home
- Thick, creamy, and ready to serve with crackers or crusty bread
Key Ingredients
Crab Meat: This recipe uses jumbo lump crab meat, which you’ll add straight to the slow cooker. Fresh is best, but canned is acceptable if needed.
Cream, Milk & Butter: These add richness and a smooth, velvety texture to the soup.
Seasonings & Thickener: Classic seasoning like Old Bay brings signature flavor, along with salt and pepper.; cornstarch thickens the soup to the perfect consistency.
How to Make Cream of Crab Soup
- Add the main ingredients to your slow cooker.
- Let it cook low and slow until hot and well combined.
- Stir in a thickener to give it a creamy finish.
- Serve and garnish with crackers and a sprinkle of Old Bay.
Sarah’s Tips & Variations
- You can swap in clams for the crab, or use shrimp or scallops—just add those during the last 30 minutes of cooking.
- Celery, onion, and diced potatoes are great add-ins, but be sure to mince them small since this recipe doesn’t cook for very long.
- And don’t skip the Old Bay—it’s what gives this soup that classic Maryland-style flavor.
How to serve
- Toppings: If you have some crab left over, consider adding a few pieces on the top along with an extra dash of bay seasoning and a handful of oyster crackers.
- Side Dishes: You may not consider serving a side with this soup, but here are a few to consider: breadsticks, sourdough bread, or corn on the cob.
Featured Comment
“WOW, this was really creamy & delicious. Thanks again for another great recipe!”
– Muffin
Cream of Crab Soup Recipe
Ingredients
- 1 pound jumbo lump crab meat
- 1 cup milk
- 2 cups heavy whipping cream
- 1 tablespoon Old Bay seasoning
- ¼ cup salted butter, (1/2 stick)
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 3 Tbsp. cornstarch
- 3 Tbsp. cold water, to mix with cornstarch to make a paste
For serving
- saltines or oyster crackers, optional
Instructions
- Combine all of the ingredients, except the cornstarch and water, in the crockpot.
- Cover and cook on low for 3-4 hours.
- In a small bowl combine the cornstarch and water, to make a paste.
- Add the cornstarch paste to the soup and cook on high for another 10-15 minutes, or until the soup thickens.
- Serve immediately with an extra sprinkle of Old Bay and crackers, if desired, and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Creamy Soup Recipes:
Slow Cooker Potato Leek Soup and Crockpot Baked Potato Soup are cozy, comforting options packed with creamy potato flavor. Of course we love our Crockpot Clam Chowder!
For something heartier, try Chicken Gnocchi Soup or Creamy Tortellini Soup—both are rich and satisfying.
Crack Potato Soup and Kielbasa Potato Soup bring bold, savory flavor and make great weeknight meals.
Can you Double this recipe ?
Yes, that will work fine.
Is there anything that can be substituted for the heavy cream in this recipe?
Cream cheese would work well.
WOW, this was really creamy & delicious. Thanks again for another great recipe!
Glad you tried it!
Hi, I have one question about the crab. Can you use can crab meat, if so how much is a pound in the cans?
Yes, you can use canned. Use 16 ounces (or however much you choose). It can be spendy.
Any idea how this might work with imitation crab meat, just out of curiosity?
I think imitation crab would work just fine!
Is this different from lobster bisque? Or just a simpler name?
Bisque has tomato in it, so a little different.