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Home > Savannah style crab soup

Savannah style crab soup

Recipe Information

Servings 9
Preparation Time 15 Minutes
Cook Time 45 Minutes
Total Time 1 Hour
Difficulty Easy
Main Ingredient Crab
Category Seafood
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American
Cook Method Stove Top
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein


  • 1/2 cup all-purpose flour 

  • 1 tablespoon butter 

  • Cooking spray 

  • 2 cups carrot, chopped

  • 1 cup celery, chopped

  • 1 cup onion, chopped

  • 1/4 cup red bell pepper, chopped

  • 1/4 cup green bell pepper, chopped

  • 1 garlic clove, minced

  • 1 tablespoon seafood seasoning 

  • 1/4 teaspoon salt 

  • 1/4 teaspoon black pepper 

  • 1/4 teaspoon dried thyme 

  • 1 bay leaf 

  • 4 cups clam juice 

  • 1 1/2 cups whole milk 

  • 1/2 cup half and half 

  • 1 pound lumb crabmeat, shell pieces removed

  • 1/3 cup dry sherry 



  • In a 9-inch cast-iron skillet, add the flour and cook over medium heat for 15 minutes until brown, stirring constantly with a whisk. Remove from heat.

  • Spray a medium pot with cooking spray. Heat over medium-high heat. Add butter and melt.

  • Add carrot, celery, onion, red pepper, green pepper, and garlic to pot and cook for 5 minutes or until vegetables are tender.

  • Add the seafood seasoning, salt, pepper, thyme, and bay leaf. Cook for 1 minute.

  • Sprinkle the browned flour over the vegetable mixture in the pot and cook for 1 minute, stirring frequently.

  • Stir in the clam juice, bring to a boil, then reduce heat and simmer for 10 minutes or until the mixture slightly thickens, stirring frequently.

  • Stir in the milk and half and half and cook for 4 minutes. Stir in the crabmeat and sherry and cook for 5 minutes.

  • Discard the bay leaf before serving.


Nutrition (per serving)

  • Calories: 151 cal

  • Total fat: 5g

  • Saturated fat: 3g

  • Monounsaturated fat: 1g

  • Cholesterol: 46mg

  • Sodium: 835mg

  • Carbohydrate: 13g

  • Fiber: 2g

  • Protein: 13g