Cream of crab soup is a rich and silky soup made with cream, crab and seasonings. The crab used in this soup can come from either the West Coast, the Gulf of Mexico or the East Coast. The most common crab used is the blue crab that hails from waters of Maryland's Chesapeake Bay.
Crab meat is picked from the shell and legs of the crab and combined in a rich stock made of celery, onions and herbs. Cream and sherry wine is added at the last minute and brought to a boil. Cornstarch or flour can be used to thicken the soup for a heavier consistency.
Major Ingredients
The major ingredients in cream of crab soup are a seafood stock, butter, celery, onions, cream, seafood seasoning and crab. The ingredients are simple so the flavor of the crab stands out. Sometimes at restaurants, a splash of sherry is added at the end of cooking for a touch of elegance.
People with shellfish allergies should not consume cream of crab soup.
Calorie Content
The calorie count in cream of crab soup is generally high. In one serving, about a cup, there are 300 to 500 calories.The butter used to saute the onions and celery add to the high calories content. Additionally, cream or whole milk is used to make the soup creamy. Healthier homemade versions can be made with skim milk or butter substitute in order to lower the calorie content.
Fat Content
The fat content of cream of crab soup is also considered high compared to most soups. Again, the butter and cream add to the high content. Per one cup serving, cream of crab soup may have up to 30 to 40 grams of fat, according to nutritional analysis is based on Phillip's crab soup, at PhillipsFoods.com. Phillips is one of the most famous crabcake manufacturers and its ingredients and nutrients are typical of most crab soup recipes.
If making cream of crab soup at home, you can reduce the amount of fat in the soup by using a butter substitute and using a low fat milk to make the soup creamy.
Sodium
Cream of crab soup can have a high sodium content if bought in a restaurant or in a can. One serving can have over 700 grams of sodium per one cup serving. Crab naturally has salt in the meat, but salt is added to the cream mixture to bring out the flavors in the soup.
If you make the soup at home, do not add more salt during the preparation. Rely on the sodium in the crab for salt and add more fresh ground pepper or sodium-free seafood seasoning to provide more flavor.
Fiber
The fiber content in a cream of crab soup is relatively low. Since there is a scant amount of celery and onions used to flavor the soup stock, fiber is not a major part of cream of crab.
Cholesterol
Cream of crab soup has a large amount of cholesterol in a one cup serving. The butter and cream add a large amount of cholesterol to this rich soup and can average about 130 to 200 milligrams. This average is based on the typical cream of crab soup like Phillips cream of crab soup. To reduce the amount of cholesterol in one serving of cream of crab soup, you can use olive oil instead of butter and use a low fat milk instead of cream.
Carbohydates in Cream of Crab Soup
Since only a tablespoon or two of flour is added to a cream of crab soup, the amount of carbohydrates is relatively low. Not all soups have flour added. Some may only use a reduced cream to make a thick soup. Based on the Phillips cream of crab soup, there are only 14 grams of carbs in a one cup servings.
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