Photo: Beth Dreiling; Styling: Cari South
Prep Time
25 Mins
Cook Time
45 Mins
Yield
Makes 8 cups

How to Make It

Step 1

Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside.

Step 2

Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.

Step 3

Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink. Garnish, if desired.

Ratings & Reviews

Delicious and fast

SarahNC
January 06, 2017
This was incredibly good!  Follows the recipe except added the whole one pound can of crab.  Served with biscuits. Super yummie!  Will make again for sure!

SarahNC's Review

pcrocker
January 13, 2010
This is one of my family's all-time favorite soup recipes - we've made it often since it was first published. We double the recipe (except for the wine - doubling that gives it a little too much of an alcohol taste). This freezes well, also, if you have any leftovers at all! I made it for a Christmas family pot-luck this year, and they licked the pot clean! I just wish it was a little more economical - we'd probably have it every week. Only caution - make sure you don't over-cook the shrimp. It really only needs a minute or two in the hot liquid to cook just right.

Goldylocks's Review

Goldylocks
April 23, 2009
Really good! I have made it several times already for company and everyone loves it. We served it with a nice fresh Tuscan bread.

pcrocker's Review

Penny
January 18, 2009
I live on the coast of North Carolina where seafood is plentiful so I make this often. We love it!

TDavis37's Review

TDavis37
January 16, 2009
I love seafood and this was fantastic. I added some bay scallops and used snow crab. I added a bit of cooking sherry. The flavor was wonderful. I also increased the flour to 1/2 cup as someone suggested and it was restaurant style thickness. I would serve this as an any day meal or for a special occasion for guests. A must try for seafood lovers.