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Pork Rind Topped Crab Soup

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Prep Time:

30 minutes



Hey, no need to be crabby, we've got a special pork rind recipe just for today (although you can enjoy this recipe anytime). Give it a try and tell us what you think!


    Pork Rind Topped Crab Soup:

    • Southern Recipe Pork Rinds, crushed
    • 1 quart Whipping cream
    • 1/8 tsp Salt
    • 1/8 tsp Pepper
    • 2 Fish bouillon cubes
    • 2 cups Water
    • 1/4 cup Unsalted butter
    • 1/3 cup All-purpose flour
    • 2 Tbsp. Lemon juice
    • 1/4 Tbsp. Ground nutmeg
    • 1 pound Fresh crab meat
    • 1/3 cup Sherry (optional)
    • Garnish: Parsley, chopped


Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour.

Set aside. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves. Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated.

Add lemon juice, nutmeg, and crabmeat.

Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.

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