Rating: 4.5 stars 4.2
53 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3

A full-bodied creamy crab soup that can be served with lemon for added tartness.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

  • Press the yolks of hard-boiled eggs through a sieve and set aside.

  • In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

  • Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

  • Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Nutrition Facts

567 calories; protein 32g; carbohydrates 13.3g; fat 42.7g; cholesterol 374.4mg; sodium 1415.3mg. Full Nutrition