Crab and Mini Shrimp Soup

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“Creamy soup base w/veggies... add your favorite seafood... This does have a kick to it--!”

Ingredients Nutrition

  • 1 (6 ounce) canlump crab
  • 1 (4 ounce) can baby shrimp
  • 6 baby carrots, halfed and diced
  • 1 stalk celery, quartered and diced
  • 14 cup onion, diced
  • 1 12 cups milk
  • 1 (14 1/2 ounce) can cream-style corn
  • 1 (10 1/4 ounce) can cream of potato soup
  • 12 teaspoon garlic powder
  • 12 teaspoon ground pepper, fresh
  • 14 teaspoon Old Bay Seasoning
  • 18 teaspoon ground cayenne pepper
  • 1 tablespoon butter


  1. add butter to medium size sauce pan, cut veggies into small diced sizes and add to butter. Heat over low and sweat veggies til soft - about 10mins.
  2. after veggies are soft, add soup, milk and cream corn into pan. then add your spices. heat on low so you don't scorch milk. This should take 10/15 minutes.
  3. Drain your crab and tiny shrimp. after the soup base has been warming for 10/15 minutes add the crab and tiny shrimp. raise heat to med/high stirring until hot. Remove from heat and serve. ENJOY!

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