Creamy Crab Soup is so simple to make, soul warming, and comes together in 30 minutes! Our favorite crab recipe to make on the stove top or instant pot!
1TablespoonFresh Lemon JuiceOPTIONAL BUT RECOMMENDED
16OuncesFresh Lump Crabmeat
Instructions
STOVE TOP VERSION:
Heat the butter in a large pot over medium heat.
Add the white parts of the green onions and the garlic to the pot and cook, stirring occasionally for 3-4 minutes until onion is soft.
Sprinkle the flour over the vegetables and cook stirring constantly for one minute.
Gradually stir in the fish stock.
Stir in the potatoes, corn, Cajun seasoning, and a pinch of salt and pepper. Bring the soup to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.
Add in the hot sauce if using, and the heavy cream and stir to combine.
Stir in the lemon juice if using, then stir in the crab.
INSTANT POT VERSION:
Turn the instant pot on to saute mode.
Add the butter, the whites of the green onions and garlic to the pot and cook, stirring occasionally for 2-3 minutes until the onion is soft.
Sprinkle the flour over the onion mixture and cook stirring constantly for one minute.
Gradually whisk in the fish stock until smooth.
Turn the pot off and stir in the potatoes, corn, cajun seasoning and a pinch of salt and pepper.
Place the lid on the pot and set the valve to sealing position. Cook on soup or manual mode for 6 minutes.
Allow the pot to come to pressure naturally for 3 minutes, then quick release the remaining pressure.
Remove the lid from the pot and turn the pot off.
Stir in the hot sauce, cream, lemon juice and crab to combine.
Serve immediately topped with the remaining green onions as desired.
Notes
NOTE ON CRAB: Don't use imitation crab meat in this recipe! You need to use fresh lump crab meat here. It's really easy to find either in pouches or clear plastic jars. You will find it located in the meat/seafood department chilled on ice.