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!
Notes
Clams can be substituted for the crab.
When stored in an airtight container and kept in the fridge, you can snack on it for up to 3 days. This is not an ideal soup to freeze.
This creamy soup can be reheated on the stovetop over medium to medium-high heat. Be sure to stir gently and occasionally.
Celery, onion (white or yellow), and diced potatoes are just a few additions that pair well with this crab soup recipe. Though, you will want to mince them very small for this recipe has a short cooking time.