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Crab and Asparagus Soup

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. —Patti Bogetti, Magnolia, Delaware
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    6 servings


  • 1-1/4 cups chopped sweet onion
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 1-1/2 teaspoons chicken bouillon granules
  • 2 medium red potatoes, cubed
  • 8 ounces fresh asparagus, cut into 3/4-inch pieces
  • 2 cups half-and-half cream
  • 1 can (6-1/2 ounces) lump crabmeat, drained
  • Optional toppings: chopped fresh parsley and cracked pepper


  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
  • Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Test Kitchen tips
  • In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place the container in the refrigerator, changing the water at least once every 2 days.
  • When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.
  • Nutrition Facts
    3/4 cup: 257 calories, 12g fat (8g saturated fat), 78mg cholesterol, 546mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 12g protein.

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    Average Rating:
    • Eddie
      Feb 14, 2021

      I have made this soup many times, but you need to change the amount of water from 1 cup to four cups, I like to use 32 oz. container of Seafood stock, also I use 16oz. can of Lump crab meat.

    • lshaw
      Jan 6, 2021

      Very good! I did invert the liquids so to speak--in other words, I added only 1 cup of half n' half, which is all I had on hand, and used 3 cups of chicken broth to stretch it out for more generous servings. I also increased the celery to 3 stalks and cans of crab to 3, incorporating the crab broth into the other liquids. After all that, it was a "5". Made a recipe card from the magazine page and will keep it in my "Soup" file because I WILL make it again! Thanks Patti!

    • Kathy
      May 22, 2020

      Update from previous review- I made this again but instead of potatoes I used corn- half frozen kernels and half canned creamed corn. My family thought it was even better.

    • Jeanne
      Mar 27, 2020

      Parsley is mentioned in the ingredients just once, as an unspecified amount to be used as an optional topping. However, the next to last sentence, BEFORE adding toppings, says to stir in the crab, cream AND PARSLEY. How much is to be added at this point? Thanks.

    • steve
      Mar 27, 2020

      Made the soup as written. Very good and will make again. I don't see how anyone could give a rating if they have not tried the recipe. Should not post their review if not made.

    • Judy
      Nov 15, 2019

      I made as per recipe w/o alteration or substitutions, but I doubled it (bc I had two containers of jumbo lump crab.) Excellent!! I paired w/ a German Riesling and crusty honey sunflower bread for dunking. Everyone raved! Will definitely make again!

    • gaylene2
      Jun 25, 2019

      I had asparagus and red potatoes I wanted to use up so I checked Taste of Home and found this soup. But I don't really care for seafood and I also had chicken I wanted to eat. So I added the chicken and changed the seafood seasoning to regular seasoning salt. Instead of half-and-half, I used heavy cream and sprinkled in onion and garlic salt to taste. Nobody missed the crab and the soup was a success!

    • delowenstein
      May 3, 2019

      4/25/2019 I made this soup for the first time. I'd used the ingredients I had available: regular YELLOW onion, chicken stock instead of bouillon and water, but I'd increased the amount of liquid to about 2-3 cups in small increments. I used 2 russet potatoes, cubed, and increased the amount of asparagus: to 1 lb. and the lump crabmeat to 1 lb. can. This soup is definitely a keeper recipe! Thank you for sharing!

    • texasczech
      Apr 29, 2019

      I served this soup at Easter dinner. I prepared it the night before, so all I had to do was heat and serve. Will definitely be making this again.

    • cast_iron_king
      Apr 17, 2019

      This is great, hearty soup that comes together in about an hour, so it's perfect for a hectic week night. Instead of canned crab, I used frozen, and I substituted the water and bouillon with my own homemade seafood stock, which really gave it a robust chowder flavor. Otherwise, I followed the recipe as written. It was fantastic! Perfect for a chilly, rainy evening relaxing at home or for a hearty filling dinner when you're on the go. Crab and asparagus are a great flavor combo!