Cream of Crab Soup


  • 1 lb jumbo lump crabmeat 
  • 4 tbsp butter
  • 2 tbsp flour
  • 2 cups whole milk
  • 3 tbsp Kelchner's Creamy Horseradish Sauce
  • 1 cup half-and-half
  • 1 lemon squeezed (about 1/3 cup juice)
  • 1 tsp celery salt
  • 4 tbsp dry sherry
  • Seafood seasoning of choice, for garnish
  • Chopped parsley, for garnish


1. In a medium pot, melt butter and stir in flour until dissolved.

2. Add milk and celery salt and bring to a gentle boil.  

3. Reduce heat and add half-and-half, Creamy Horseradish Sauce, lemon juice, sherry and crabmeat.

4. Cook over medium heat for about 15 minutes.

5. Garnish with a dash of seafood seasoning and a sprinkle of parsley.

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