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Slow Cooker Creamy Crab Soup

overhead shot of creamy crab soup in a white bowl
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5 from 3 reviews

Slow cooker creamy crab soup is an easy yet flavorful soup that will impress any crowd. This easy seafood soup recipe can be served as a starter or main course. Inspired by Maryland crab soup, this creamy version can also be made in the Instant Pot.

Ingredients

Units Scale
  • 1 pound crab meat
  • 15 ounces crushed tomatoes
  • 2 cups low-sodium beef broth
  • 2 cups heavy whipping cream
  • 1 cup carrots, diced
  • 1 cup corn
  • 1 cup frozen lima beans (or peas)
  • 1/3 cup onion, chopped
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon oil (for Instant Pot)

Instructions

Slow Cooker

  1. Add the tomatoes, beef broth, carrots, onion, corn, and Old Bay seasonings to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours, LOW 4-6.
  3. Stir in the whipping cream & frozen lima beans. Fold in the crab meat. Cook an additional 5 to 10 minutes.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion & carrots and cook for a 3-5 minutes, stirring frequently. Turn off the Instant Pot.
  2. Add the broth and water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  3. Stir in the tomatoes, corn, and Old Bay seasoning.
  4. Close lid and seal valve. Set high pressure and cook set time for 12 minutes. When cooking time is complete, carefully quick release the pressure.
  5. Stir in the whipping cream & frozen lima beans. Fold in the crab meat. Cook on the warm setting for approximately 5 to 10 minutes.

Find it online: https://fitslowcookerqueen.com/slow-cooker-creamy-crab-soup/

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