# Crab and Shrimp Soup

Updated: 2026-10-25

By Chef Pierre. Crab and Shrimp Soup is a home recipe from Fountain View Fish Market in Houston, family run since 1972. It serves 4. A tomato and celery soup finished with Gulf shrimp and lump crab, seasoned with thyme and lemon.

Serves 4 · 40 minutes · Updated 2026-10-25


## 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.

## Get it at the fresh counter

**Shrimp and lump crab meat.** Get it at the fresh counter. Ask for Gulf shrimp, and pick up lump crab meat from the case.

Jumbo lump crab meat is $57.95 for a 1 lb container. Baby lump crab meat is $37.95 for 1 lb.

HTML page: https://www.fountainviewfishmarket.com/recipes/crab-and-shrimp-soup