Our Low Carb Crock Pot Crab Soup is a flavorful tomato based soup with tender crab, peppers and celery. Take this soup to the next level with our onion cream cheese topping.
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How to Make Crab Soup in a Slow Cooker
Cris here.
I have always loved crab. Years ago I had an incredible crab soup at a restaurant at a beach side restaurant. This Low Carb Crock Pot Crab Soup is my attempt to recreate it.
Low Carb Crab Soup Notes
- We used a 6 quart slow cooker to make this soup.
- You can find lump crab in most grocery stores in the canned meat aisle. Some stores also carry premium quality crab in the refrigerated seafood section.
- This soup can be made with 8 oz to 16 oz crab depending on your tastes and budget.
- You can use imitation crab in this soup, however, it will increase the carb count significantly.
- We use a low carb marinara sauce to keep the carb count low on this soup.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
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Low Carb Crock Pot Crab Soup Recipe
Low Carb Crock Pot Crab Soup
Ingredients
Soup Ingredients
- 12 oz lump crab meat
- 24 oz marinara sauce
- 4 cups chicken broth
- 3 ribs celery chopped
- 2 bell peppers chopped
- 2 tablespoons Old Bay Seasoning
- 1/2 cup butter
- salt and pepper to taste
- 1 cup Heavy Cream
Onion Cream Cheese Topping
- 8 oz cream cheese softened 30 sec in microwave
- 3 green onions chopped
- 1/2 teaspoon Old Bay Seasoning
Instructions
- Place all soup ingredients except heavy cream into a 6 quart slow cooker and stir well.
- Cook on high for 2 to 4 hours or low for 4 to 6.
- Meanwhile combine cream cheese topping ingredients well and put in an air tight container and refrigerate.
- Once soup is done cooking, stir in heavy cream.
- Serve in bowls with a scoop of the cream cheese topping on top.
Video
Notes
- We used a 6 quart slow cooker to make this soup.
- You can find lump crab in most grocery stores in the canned meat aisle. Some stores also carry premium quality crab in the refrigerated seafood section.
- This soup can be made with 8 oz to 16 oz crab depending on your tastes and budget.
- You can use imitation crab in this soup, however, it will increase the carb count significantly.
- We use a low carb marinara sauce to keep the carb count low on this soup.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Nutrition
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