Crab Cake Chowder

Want the flavor crab cakes on a budget? Making this Crab Cake Chowder that uses less expensive crab meat combined with vegetables in a creamy chowder!

Crab Cake Chowder in bowl

All The Flavors Of A Crab Cake In A Chowder!

Crab cakes are definitely one of my favorite things to eat. Honestly, I don’t think I’d ever get tired of them! BUT we don’t have the kind of budget that would allow buying lump crab meat weekly, so I got creative with my cooking.

This Crab Cake Chowder has all the flavors you love from crab cakes, in soup form. This chowder has the most comforting, rich, creamy broth that’s loaded with potatoes, peppers, onions, celery and yep. Crab Meat.

The trick here is to use claw meat, not lump crab meat, because the claw meat is way cheaper. It’s just as delicious too, but because you’re using it in a soup it doesn’t matter as much if those big beautiful lumps of meat break apart.

Ingredients For Crab Cake Chowder

This chowder recipe takes a little while to make, about an hour from start to finish but I promise you that it’s worth your time. Grab a glass of wine or a beer and get cooking!

  • 1 pound crab claw meat
  • 2 tablespoons olive oil
  • 1 1/2 cup onion, chopped
  • 1 1/2 cup celery, chopped
  • 1 1/4 cup bell peppers, chopped (you can use any color you like)
  • 1 pound Yukon gold potatoes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons fresh ground black pepper
  • 1/4 teaspoon cayenne
  • 2 teaspoon Old Bay seasoning
  • 2 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 3 tablespoons flour
  • 4 cups chicken stock
  • 1/4 cup white wine

Crab Cake Chowder ingredients

How To Make This Chowder Recipe

  1. Add the olive oil to a large pot over medium heat. Add the potatoes, onion, celery and bell peppers. Stir, and then season with salt, pepper, cayenne and the Old Bay.
  2. Let cook, stirring occasionally, for 15 minutes until the potatoes begin to get soften.
  3. Carefully pour in the wine and let it reduce down for a minute.
  4. Next add in the chicken stock and the Worcestershire sauce, stir and let simmer with the lid partially covered for 20 minutes.
  5. In a a large bowl or measuring cup, combine the milk and the cream.
  6. Whisk the flour into the milk and cream mixture until it’s well combined and there are no lumps.
  7. Remove the lid after the 20 minutes, and slowly pour in the milk and cream mixture, whisking as you go.
  8. Bring the chowder back up to a boil and simmer, uncovered, for 15 minutes. Gently stir the crab into the chowder.
  9. While the soup is simmering, make the panko topping by melting the butter in a skillet and then adding the breadcrumbs, thyme and Old Bay Seasoning. Stir to coat all the breadcrumbs with the butter and cook until just browned.
  10. Serve the chowder in bowls with the breadcrumb topping as garnish.

Crab Cake Chowder in pot

The best part about this crab cake chowder is the buttery, seasoned bread crumb topping that you use as a garnish on top. Make a lot of the bread crumbs because you’re going to love them – and as you eat this chowder you’ll just be adding more and more on top!

Crab Cake Chowder featured

Looking For More Soup Recipes?

Print

Crab Cake Chowder

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 Servings 1x

This thick and creamy chowder recipe has all the flavors of a crab cake right in a bowl!

Scale

Ingredients

  • 1 pound crab claw meat
  • 2 tablespoons olive oil
  • 1 1/2 cup onion, chopped
  • 1 1/2 cup celery, chopped
  • 1 1/4 cup bell peppers, chopped (you can use any color you like)
  • 1 pound Yukon gold potatoes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons fresh ground black pepper
  • 1/4 teaspoon cayenne
  • 2 teaspoon Old Bay seasoning
  • 2 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 3 tablespoons flour
  • 4 cups chicken stock
  • 1/4 cup white wine

For the Topping

  • 2 tablespoons butter
  • 1 cup panko bread crumbs
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon Old Bay seasoning

Instructions

  1. Add the olive oil to a large pot over medium heat. Add the potatoes, onion, celery and bell peppers. Stir, and then season with salt, pepper, cayenne and the Old Bay.
  2. Let cook, stirring occasionally, for 15 minutes until the potatoes begin to get soften.
  3. Carefully pour in the wine and let it reduce down for a minute.
  4. Next add in the chicken stock and the Worcestershire sauce, stir and let simmer with the lid partially covered for 20 minutes.
  5. In a a large bowl or measuring cup, combine the milk and the cream.
  6. Whisk the flour into the milk and cream mixture until it’s well combined and there are no lumps.
  7. Remove the lid after the 20 minutes, and slowly pour in the milk and cream mixture, whisking as you go.
  8. Bring the chowder back up to a boil and simmer, uncovered, for 15 minutes. Gently stir the crab into the chowder.
  9. While the soup is simmering, make the panko topping by melting the butter in a skillet and then adding the breadcrumbs, thyme and Old Bay Seasoning. Stir to coat all the breadcrumbs with the butter and cook until just browned.
  10. Serve the chowder in bowls with the breadcrumb topping as garnish.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Keywords: crab chowder, chowder recipe, seafood chowder, soup recipe, dinner ideas

You Might Also Like:

3 Responses

Leave a Reply

Cocktails and Drinks

Side “Bar”

Try some of the cocktails and drinks we’re mixing up this week!

VISIT THE COCKTAIL BAR

Mantitlement

Join thousands of subscribers and get new recipes via email!

Never miss another recipe!

Skip to content