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.
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.
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.
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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.