Hamburg-Style Crab Soup

Hamburger Krebssuppe
Over the centuries, the cuisine of Hamburg established a well-deserved reputation for its sophistication. The wealthy traders of this city-state played a leading role in the Hanseatic League, and they certainly ate well. This crab soup is a classic made with live crabs, but you can also substitute good-quality canned crabmeat.
Course Soup
Cuisine Hamburg
Keyword crab, Soup
Region Hamburg
Servings 6 servings


  • 2 tbsp unsalted butter
  • 1 med yellow onion peeled and finely chopped
  • 1 carrot peeled and chopped
  • 1 leek thoroughly cleaned, trimmed, and chopped
  • 1 stalk celery trimmed and chopped
  • 2 cans chicken broth (14½-ounce each)
  • 1/2 cup green peas resh shelled or frozen
  • 1 tbsp all-purpose flour
  • 6 spears white asparagus fresh cooked or canned, drained
  • 1/2 cup heavy cream
  • 1/2 can pasteurized crabmeat, 16-ounce can or ½ pound fresh crabmeat
  • 2 tbsp cognac or some other good brandy
  • salt and freshly milled black pepper


  • Heat the butter in a pot and sauté the onion until translucent. Add the carrot, leek, celery, and chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  • Strain the soup through a fine sieve and transfer the broth back to the pot. Add the peas and cook 5 to 10 minutes, depending on whether you use fresh or frozen.
  • Mix the flour with a few tablespoons of the broth in a small bowl until the flour is entirely dissolved, then whisk it into the soup. Simmer until the soup thickens, stirring constantly.
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!