Spicy Crab and Sausage Soup

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  • This Spicy Crab and Sausage Soup recipe is the ultimate comfort food. Loaded with sausage, crab meat and tons of veggies, it is soul warming and totally delicious.

    overhead of crab and sausage soup with vegetables in a gray bowl

    Winter Sausage Soup

    There is nothing better than a piping hot bowl of vegetables, sausage and crab on a Sunday evening. Football on TV, the weather just perfect for the windows open and spending time with hubby and the kids.

    I’m not sure why I associate sausages soups with milder weather. Maybe it is the subtle spice that comes with it or just the heartiness of sausage.

    spicy crab and sausage soup in a large cast iron pot

    This particular recipe is rather for giving. As long as you have three essential elements: crab, sausage and veggies, you’ll be just fine.

    Seasonings make it a little on the spicy side, which I adore, but if you want it mild, omit paprika, cayenne and reduce seafood seasoning.

    Around here Old Bay reigns king, but any will do and some are a little zestier than others. My advice would be to dip a finger in to taste before you decide how much to season your soup with.

    gray bowl of vegetable and crab soup with a spoon

    If you don’t like any heat, simple add 1 teaspoon of Kosher salt instead and call it a day.

    Sausage

    Picking your sausage will also pick the flavor of your soup. Some are smokier, others sweet and others will amp up the spice.

    onions and sausage in a cast iron pot

    Here are some of my favorites picks:

    • Chorizo
    • Mild Italian
    • Hot Italian
    • Chicken- plain or flavored
    • Andouille 
    • Ground pork

    And then you have the choice on how to cut it. Hubby prefers his in larger pieces, so that is pictured here with a mild Italian sausage from our local butcher. It was heavy in fennel and other fresh herbs.

    But you can also chop it up smaller or even use ground bulk sausage. If you do this, I recommend cooking the pork separately, draining excess fat and then adding it to the soup.

    angle view of crab and sausage soup

    Crab

    This soup uses blue crab meat. It comes in several varieties, but I find in soups that a “special” blend or backfin works just fine and it much cheaper. Unless you plan to add jumbo lump while plating, ay stirring will break apart those velvety little lumps into smaller bits anyhow.

    overhead of crab and sausage soup with scallions

    What I do not recommends is canned or imitation crab. Snow crab meat could be a good substitute, but King crab has a distinctly different flavor not well suited for this recipe.

    Vegetables

    Yes, I use frozen vegetables instead of fresh and there are a lot of benefits in doing so.

    1. Frozen veggies actually have more nutritional value than fresh. They are frozen soon after harvesting and therefore retain more natural vitamins and minerals.
    2. Less prep because you don’t have to chop anything (other than the onion).
    3. Less waste because you won’t accidentally not get to the veggies you bought, let them go bad and have to throw them away. Not speaking from experience or anything….
    4. No need to worry about them not being cooked or when to add them due to size.
    angle of vegetable soup in a bowl

    As long as the total volume is 4 cups, feel free to use whatever blends of colors, flavors, shapes and sizes you like.

    Toppings

    I used a little fresh parsley and really don’t find that this soup needs anything, but if you really need toppings, here are my suggestions:

    • Freshly grated Parmesan cheese
    • Croutons
    • Saltine Crackers
    • Freshly ground pepper and Maldon sea salt
    • Slice of crusty bread

    Crab Soups

    Being a Marylander, we eat Maryland Crab Soup all the time, but I came across the addition of sausage in my newest cookbook: Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine.

    I am a lover and collector of cookbooks, firmly believing that a good home chef goes far beyond being able to follow a recipe.

    It is being educated about your food. Knowing its history, where it comes from and the chemistry behind its kitchen preparation.

    cover of Maryland's Chesapeake cookbook

    My new favorite cookbook also happens to be authored by two of my local foodie friends, Kathy Wielech Patterson and Neal Patterson.

    Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine is one of the rare cookbooks that not only provides regionally authentic recipes from local chefs, but also background.

    A great gift and also a great read if you enjoy learning about your food.

    spicy crab and sausage soup for pinterest

    More soup recipes:

    Creamy Sausage Tortellini Soup
    Creamy Tortellini and Sausage Soup
    Creamy Sausage Tortellini Soup can be made in the slow cooker, instant pot or on the stove top. Cheesy tortellini with zesty sauce in a tomato based soup!
    10-Minute Roasted Red Pepper and Hummus Soup
    Roasted Red Pepper Soup is gluten and dairy free using hummus, roasted red peppers, pre-cooked chicken, and brown rice for a super quick and healthy soup! #roastedredpeppersoup #recipesthatusehummus #chickensoup www.savoryexperiments.com
    Gluten and dairy free soup made from pre-cooked items, only takes 10 minutes. Sub tofu for vegan version.
    Turkey Noodle Soup
    bowl of turkey noodle soup
    Turkey Noodle Soup is a warm and comforting classic filled with savory broth, tender turkey, lots of vegetables and a crunchy topping.
    close up of crab and sausage soup for pinterest

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    This spicy crab soup has become one of our favorites. We make it as a quick weeknight meal, but also for parties.

    overhead of vegetable, crab and sausage soup
    Print Recipe
    4.34 from 6 votes

    Spicy Crab and Sausage Soup

    Spicy Crab and Sausage Soup is a quick, easy and flavorful appetizer or dinner recipes. Full of vegetables, sausage and crab, it is soul warming and super easy.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Soup
    Cuisine: American
    Keyword: crab soup, easy soup recipes, sausage soup
    Servings: 6
    Calories: 464kcal
    Author: Jessica Formicola

    Ingredients

    Instructions

    • In a Dutch oven or large enamel pot, heat extra virgin olive oil. Add chopped yellow onion and scallions, soften for 2-3 minutes.
      onions sauteed in a cast iron pot
    • Add cut sausage, cooking for 8-10 minutes or.
      sausage and onion sauteeing
    • Stir in canned diced tomatoes, liquid included, and chicken broth. Bring to a low simmer for 10 minutes.
    • Add seafood seasoning, black pepper, smoked paprika, garlic powder, cayenne and frozen vegetables. Cook until it comes back to a low simmer. Frozen veggies are like adding ice cubes. They will be hot when liquid resumes simmering, about 5 minutes.
      ingredients for crab and sausage soup
    • Right before serving, add blue crab meat. Top with garnishes as desired.
    • If you've tried this recipe, come back and let us know how it was in the comments and ratings.

    Notes

    Recipe adapted from Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine, 2016,Kathy Wielech Patterson and Neal Patterson.
     
    * I used corn, lima beans, green beans and carrots. Okra, edamame, pearl onions and any other frozen vegetable is also welcome. 

    Nutrition

    Calories: 464kcal | Carbohydrates: 20g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 2259mg | Potassium: 506mg | Fiber: 5g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 27.1mg | Calcium: 59mg | Iron: 4.1mg

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