Decadent Keto Cream of Crab Soup Recipes

For seafood enthusiasts embracing a ketogenic lifestyle, crab soup emerges as a delightful and satisfying option. This article explores various approaches to crafting a keto-friendly cream of crab soup, drawing inspiration from classic recipes while adhering to low-carb principles.

Keto Cream of Crab Soup: A Crave-Worthy Indulgence

Many refer to Keto Crab Soup as Crap DIP Soup because it is creamy, chock-full of crab and delicious, just like the crab dips. Eating crab dip could be amazing as a soup, ditching the carb-laden dipper and just eating this crab dip with a spoon.

Key Ingredients and Flavor Profiles

Crab, the star of the soup, is naturally low in carbs, making it an ideal ingredient for keto recipes. The recipes often use canned crab meat, but fresh crab can be used. To achieve the desired creamy texture, heavy cream or coconut milk are often used.

The Role of Seasoning

Seasoning plays a vital role in elevating the flavor of keto cream of crab soup. Some recipes call for Primal Palate’s New Bae Seasoning, while others suggest Old Bay seasoning. The suggestion is to season slowly, tasting as you go.

Variations and Adaptations

Quick and Easy Keto Creamy Crab Soup

This recipe emphasizes simplicity and speed, making it perfect for a weeknight meal.

Read also: Easy Low-Carb Cheese Crackers

Low-Carb Crab Chowder

This variation incorporates cauliflower as a potato substitute to reduce the carb content. Onions and celery add flavor and texture. Diced chunks of a cauliflower stalk stand in for the traditional potatoes to decrease the carb content. Chives give flavor and a hint of green.

Maryland-Inspired Cream of Crab Soup

Maryland is famous for its crabs and many specialty dishes made from them. Some recipes draw inspiration from the Eastern Shore classic, aiming for a rich and decadent flavor profile while using lighter ingredients like half and half and broth thickened with cornstarch to reduce fat and calories.

Step-by-Step Instructions

Here are detailed instructions for preparing a basic keto cream of crab soup:

1. Melt butter in a pot over medium heat and add New Bae Seasoning.
2. Add cream cheese (cut into pieces) and half and half.
3. Whisk until smooth.
4. Add parmesan cheese.
5. Gently add crab meat, being careful not to break up the chunks.
6. Reduce heat and simmer until the crab meat is heated through.

Tips and Tricks

• For a completely smooth soup, use an immersion blender or process in a regular blender in small batches.
• Be gentle when adding the crab meat to avoid breaking it up.
• Adjust the seasoning to your liking, tasting as you go.

Serving Suggestions

Serve hot, garnished with fresh herbs like celery leaves or chives. Parmesan cheese can also be added.

Nutritional Information

Nutritional information varies depending on the specific recipe and ingredients used. One recipe provides the following values per serving: Kcal: 528, Proteins: 20g, Fat: 47g, Net Carbs: 7.7g.

Read also: Keto Calorie Counting: A Detailed Guide

Addressing Common Questions

• Is crab keto-friendly? Yes, crab meat is naturally low in carbs, making it suitable for a ketogenic diet.
• What can I substitute for crab? If crab is unavailable, consider using other seafood options like shrimp or lobster.
• How long does crab soup last in the fridge? Crab soup can be stored in the refrigerator for up to 3 days.

Detailed Recipes

Keto Cream of Crab Soup Recipe

Servings: 6

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients:

• 3 tablespoons unsalted butter (42 g)
• 3 tablespoons almond flour (42 g)
• 2 oz cream cheese (56 g)
• 16 oz heavy whipping cream (454 g)
• 17 fl oz half and half cream (483 g)
• 15 oz canned crab (425 g)
• 1 tablespoon chopped chives (3 g)
• 1 handful of thyme (2 g)
• 1 teaspoon garlic powder (3 g)
• 1 tablespoons parsley (4 g)
• 1/2 teaspoon chili powder (1 g)

Instructions:

1. Chop parsley and chives.
2. On medium-low heat, melt butter in a large pot.
3. Add almond flour with cream cheese and whisk until well combined.
4. Add heavy cream and half and half cream.
5. Add crab and spices and cook on med-low until hot.

Instant Pot Keto Cream of Crab Soup Recipe

Servings: 2

Active Prep Time: 10 minutes

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Cook Time: 5 minutes

Ingredients:

• 2 (6-ounce) cans lump crabmeat, undrained
• 1 cup sliced celery
• 1 cup quartered mushrooms
• 2 teaspoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon butter or ghee
• 1 1/2 teaspoons Old Bay seasoning
• 1/4 teaspoon smoked paprika
• 1 cup coconut milk (or heavy cream if you prefer)
• 2 tablespoons chopped fresh celery leaves

Directions:

1. In the Instant Pot, stir together the crabmeat with its liquid, celery, mushrooms, tomato paste, vegetable broth, butter, Old Bay, and smoked paprika. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.
2. Open the pot and add the coconut milk. Use an immersion blender to blend until almost smooth. (Or, let the soup cool slightly and, working in batches, carefully transfer the soup to a blender, cover, and blend until almost smooth.)
3. Serve the soup hot, sprinkled with the celery leaves.

Low-Carb Crab Chowder Recipe

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 317 kcal

Ingredients:

• 1 tablespoon butter
• 4 ounces cauliflower stalk (florets will work as well), about 1 stalk, diced
• 1 medium onion (4 ounces, diced)
• 1 rib celery (1 ounce, diced)
• Salt
• 1 clove garlic, crushed
• 4 teaspoons Old Bay Seasoning
• 1/4 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper flakes (or to taste)
• 2 tablespoons white wine vinegar
• 1/2 cup dry white wine
• 8 ounces clam juice
• 1 1/2 cup heavy cream
• 1 cup unsweetened almond milk
• 8 ounces crab meat, cooked, shells removed, cut into large chunks
• 2 tablespoons fresh chives, chopped

Instructions:

1. Heat a large heavy sauce pan or Dutch oven over medium heat. Add butter.
2. When butter is melted and stops foaming, add the diced cauliflower stalk, the onion, and the celery. Sprinkle vegetables with salt. Cook, stirring occasionally, until edges start to brown and vegetables are cooked tender.
3. Stir in garlic, Old Bay Seasoning, dried thyme, and red pepper flakes. Cook for one minute, stirring constantly.
4. Add white wine vinegar to the pan and stir, scraping up any browned bits. Cook, stirring occasionally, until the vinegar has almost completely evaporated.
5. Pour in the dry white wine. Cook, stirring occasionally, until the wine has almost completely evaporated and the liquid appears syrupy.
6. Stir in the clam juice, the cream, and the almond milk. Bring mixture to a simmer over medium heat, then turn heat to low. Simmer until the mixture thickens.
7. Add crab meat and simmer 2-3 more minutes to heat crab throughout.

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