Vegetable Crab Soup Slow Cooker

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

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

• 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.

• 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.

Calories: 391.27 kcal | Carbohydrates: 8.3 g | Protein: 9.32 g | Fat: 36.6 g | Saturated Fat: 20.03 g | Cholesterol: 114.35 mg | Sodium: 1122.37 mg | Potassium: 334.3 mg | Fiber: 1.09 g | Sugar: 4.49 g | Vitamin A: 2249.42 IU | Vitamin C: 49.81 mg | Calcium: 91.9 mg | Iron: 1.13 mg | Net Carbs: 7.21 g

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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.

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Vegetable Crab Soup Slow Cooker

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