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No Tears Crab Soup

Updated on June 4, 2013

Light & Creamy Crab Soup

Just add bread & a salad for a delicious no-fuss meal.

Enjoy warm crab soup from a colorful Fiestaware mug.
Enjoy warm crab soup from a colorful Fiestaware mug. | Source

"Tossed crab dip!" I announced with a laugh as the hot dish flew from my hands and landed on the deck floor. In truth, I wanted to cry. All that trouble wasted, not to mention the expense!

I'd gotten the recipe from Southern Living, and the list of ingredients was as long as my arm. Not only that, but it had been quite labor intensive.

These days, I know better. When it comes to important dinners and/or expensive ingredients, I stick with easy recipes that are virtually no fail. They take less time to prepare, and they don't leave me as tired, so I'm less likely to "trip up" and make a mistake.

Similar recipes leave out the whole milk, using half & half and whipping cream alone. To me that's not rich, that's nauseatingly rich, which is why I use whole milk and/or chicken broth as well. They make for a lighter dish that's just as creamy and delicious.

As for the crab, I prefer backfin for soup (it's less expensive) and lump for crab cakes.

The following recipe makes enough crab soup for four entrees. If using as a starter course, it easily serves eight.

I hope your friends and family like No Tears Crab Soup as much as mine do.


Don't be crabby!

5 stars from 1 rating of No Tears Crab Soup
Fiesta dinnerware is not only pretty. It's also sturdy and moves easily from microwave or oven to tabletop.
Fiesta dinnerware is not only pretty. It's also sturdy and moves easily from microwave or oven to tabletop. | Source

Cook Time

Cook time: 20 min
Ready in: 20 min
Yields: 4 entrees


  • 1/4 C. butter, unsalted
  • 1 pkg. McCormick Hollandaise Sauce, dry mix
  • 3 Tbsp. all-purpose flour
  • 1/2 tsp. curry powder, optional
  • 1/2 tsp. hot dry mustard
  • 2 C. half and half, divided
  • 2 C. whole milk and/or chicken broth
  • 1 C. whipping cream
  • 1/4 tsp. celery seed
  • 2 tsp. Old Bay Seasoning, or more to taste
  • 1 lb. crab meat, lump or backfin
  • 1 1/2 Tbsp. dry sherry, or more to taste

The Secret? Steady Whisking.

The secret to lump-free soup is whisking. First, whisk the milk & dry ingredients together. Then keep whisking while adding them (slowly) to the hot butter. Continue whisking until you bring the soup to a simmer. If the soup starts to boil too fast, take the pot off the heat & (you guessed it!) continue whisking until the boiling subsides.

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OXO Good Grips 11-Inch Better Balloon Whisk

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  1. Melt butter on high heat in stockpot or 4-quart saucepan. Meanwhile mix hollandaise mix, flour, curry and mustard.
  2. With a whisk, mix 1 C. half & half and 1 C. whole milk into the dry mixture until well blended. Then slowly pour the mixture into the melted butter, whisking all the while.
  3. Cook, stirring constantly, until the mixture begins to thicken. This will take 5 minutes or less.
  4. Add Old Bay, celery seed, whipping cream and remaining half & half, whole milk and/or chicken broth.
  5. Bring to a simmer, stirring constantly, and then reduce to low heat.
  6. Gently stir in crab meat and sherry. Cook on low until heated through, about 5 minutes. Serve with Ritz crackers or hot rolls.

Soup's On!

Serve crab soup up right in colorful Fiestaware mugs made in the USA.

Fiesta 18-Ounce Jumbo Cup, Marigold
Fiesta 18-Ounce Jumbo Cup, Marigold

Fiestaware comes in many fun colors, including shamrock, scarlet, tangerine & yellow!



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    • The Dirt Farmer profile image

      Jill Spencer 5 years ago from United States

      Hi chefmancave,

      Thanks for the positive feedback. Sounds like you and I both love to cook. It's amazing, isn't it, how fast food dulls the senses--all that grease and salt. Home cooking's definitely best! Take care now--and greetings to your "dirty" brother, too. (;

    • chefmancave profile image

      Robert Loescher 5 years ago from Michigan

      I love your Hub name but your crab soup recipe looks near perfect. Usually, I see recipes and instantly see missed opportunities to use great seasonings or simple ingredients. Your recipe stands on its own. I love it.

      PS: My brother has his masters degree in Soil management but he always calls himself a "dirt engineer".

    • The Dirt Farmer profile image

      Jill Spencer 6 years ago from United States

      Thanks, NMLady! It's a good recipe for New Year's Eve if you're eating in. Enjoy!

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      Such a nice article to read and with a great recipe. I think I will try this for a change. Crab isn't very common here! LOL (New Mexico where we got the beach just not the ocean!)

      voted up