← Back to Home

SOUP

Crab and Shrimp Soup

Serves 4 · 40 minutes

Why this recipe works

The shrimp and crab go in at the end. They only need to heat through. Cooking them with the vegetables turns the shrimp rubbery and breaks the crab into shreds.

Substitutions

All shrimp, or all crab, in the same amount. Baby lump is the practical crab if the pieces will break up in the pot.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 celery rib, diced
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes
• 3 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon dried thyme
• 1/2 pound Gulf shrimp, peeled and deveined
• 8 ounces lump crab meat, picked over
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Steps

1. Warm the oil in a pot over medium. Cook the onion and celery until soft, about 6 minutes. Add the garlic and stir 30 seconds.
2. Add the tomatoes, water, salt, and thyme. Simmer 15 minutes.
3. Add the shrimp and cook until they are opaque and about 145 F, about 3 minutes.
4. Take the pot off the heat. Fold in the crab, lemon juice, and parsley. The crab only needs to get hot. Serve right away.

RecipesFish counterFried catfishFish sandwichesShrimp and oystersJumbo lump crab meatParty traysSeafood pricesQuestionsAs Seen on KPRC 2Inside the KitchenVisitFull menu