A rich, creamy seafood soup packed with tender shrimp, sweet crab meat, Cajun seasoning, garlic, vegetables, and a velvety broth. It’s comforting, flavorful, and perfect for a cozy dinner.
Ingredients — 4–6 servings
Seafood
1 lb (450 g) medium shrimp, peeled, deveined, and tails removed
8 oz (225 g) lump crab meat, picked over for shells
Soup Base
2 tbsp butter
1 tbsp olive oil
½ medium onion, finely diced
1 small bell pepper, diced
2 celery stalks, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups (960 ml) seafood or chicken broth
1 cup (240 ml) heavy cream
4 oz (115 g) cream cheese, softened
1 cup (240 ml) whole milk
1 can (14.5 oz / 410 g) diced tomatoes, optional
Cajun Seasoning
1½–2 tbsp Cajun seasoning, to taste
½ tsp smoked paprika
½ tsp dried thyme
¼ tsp black pepper
¼ tsp onion powder
¼ tsp cayenne pepper, optional
1 tbsp fresh parsley, chopped
1–2 tsp fresh lemon juice
Optional Garnish
Extra crab meat
Cooked shrimp
Fresh parsley
Sliced green onions
A sprinkle of Cajun seasoning
Lemon wedges
Instructions
Prepare the seafood: Pat the shrimp dry with paper towels. Season lightly with about ½ teaspoon Cajun seasoning.
Sauté the vegetables: Heat butter and olive oil in a large heavy-bottomed pot over medium heat.
Add the onion, bell pepper, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 30–60 seconds until fragrant.
Make the creamy base: Sprinkle the flour over the vegetables and stir continuously for about 1–2 minutes. This removes the raw flour taste.
Slowly pour in the seafood or chicken broth while whisking constantly to prevent lumps.
Stir in the milk, heavy cream, Cajun seasoning, smoked paprika, thyme, black pepper, onion powder, and optional cayenne.
If using diced tomatoes, add them now.
Bring the soup to a gentle simmer. Do not let it rapidly boil.
Cook for approximately 10 minutes, stirring occasionally, until the soup begins to thicken.
Add cream cheese: Cut the softened cream cheese into small pieces and add it gradually. Stir until completely melted and smooth.
Cook the shrimp: Add the shrimp to the simmering soup. Cook for approximately 3–5 minutes, depending on size, until they are pink, opaque, and cooked through.
Add crab last: Gently fold in the crab meat. Cook for another 2–3 minutes. Avoid vigorous stirring so the crab pieces remain intact.
Add fresh parsley and lemon juice.
Taste and adjust Cajun seasoning, salt, pepper, and cayenne as desired.
Serve immediately with fresh parsley, green onions, extra seafood, and lemon wedges.
⭐ Important Cooking Tips
Don’t overcook the shrimp. They become rubbery when cooked too long.
Add the crab near the end because lump crab meat is already cooked.
Keep the soup at a gentle simmer after adding dairy.
For a thicker soup, simmer a few minutes longer.
For a thinner soup, add additional broth or milk.
Cajun seasoning varies significantly in saltiness, so taste before adding extra salt.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: ~400–450 kcal
Protein: ~30–35 g
Carbohydrates: ~14–18 g
Fat: ~25–29 g
Fiber: ~1–2 g
Sugar: ~5–7 g
Sodium: ~900–1,200 mg
Nutrition varies depending on the seafood, cream cheese, broth, and Cajun seasoning used.
🌰 Nut Information
This recipe is naturally nut-free as written.
It contains:
❌ No peanuts
❌ No almonds
❌ No walnuts
❌ No pecans
❌ No cashews
❌ No pistachios
However, if preparing this for someone with a serious nut allergy, check the labels on Cajun seasoning, broth, cream cheese, and other packaged ingredients for allergen statements and possible cross-contact.
🦐 Other Allergen Information
This recipe contains:
Shellfish: shrimp and crab
Dairy: butter, milk, heavy cream, cream cheese
Gluten: all-purpose flour
For a gluten-free version, replace the flour with a suitable gluten-free thickener such as cornstarch.
Recipe Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
Q: Can I use imitation crab?
Yes, but real lump crab provides better flavor and texture. Imitation crab may also contain wheat, egg, soy, or other ingredients, so check the package.
Q: Can I use only shrimp and skip the crab?
Absolutely. Increase the shrimp to about 1½ lb (680 g).
Q: Can I use canned crab meat?
Yes. Drain it well and gently fold it in near the end.
Q: Can I make this without cream cheese?
Yes. Add an additional ½ cup of heavy cream or use evaporated milk for a creamy soup.
Q: How can I make it spicier?
Increase the Cajun seasoning or add cayenne, hot sauce, or diced jalapeño.
Q: How can I make it less spicy?
Start with 1 tablespoon Cajun seasoning and leave out the cayenne. Add more seasoning after tasting.
Q: Can I add vegetables?
Yes. Corn, spinach, mushrooms, zucchini, or extra bell peppers work very well.
Q: Can I make it ahead?
Yes, but seafood is best when freshly cooked. Refrigerate leftovers in an airtight container for up to 3 days.
Q: Can I freeze the soup?
Cream-based seafood soups can change texture after freezing, so freezing is not ideal. If you do freeze it, thaw slowly in the refrigerator and reheat gently.
Q: What should I serve with it?
Serve with crusty bread, garlic bread, cornbread, rice, or a simple green salad. For a lower-carb option, serve with roasted vegetables or cauliflower rice.
Q: Can I make this keto-friendly?
Yes. Replace the flour with a keto-friendly thickener or simply omit it and allow the cream cheese and heavy cream to provide thickness. Serve without bread or rice.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
