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–+ servings
crab and asparagus soup
Jon Simon

Crab and Asparagus Soup | Keto, Low-Carb & Diabetic-Friendly

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A light, restaurant-quality soup that's naturally diabetic-friendly! Sweet lump crab and crisp asparagus swim in a ginger-infused broth that's packed with protein and low in carbs. Ready in just 25 minutes, this elegant soup proves healthy eating doesn't have to be boring.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, dinner, lunch, Soup
Cuisine: American, Asian, Asian-Inspired, Mediterranean
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz lump crab meat fresh or quality canned, drained and checked for shells
  • 1 lb fresh asparagus woody ends trimmed, cut into 1-inch diagonal pieces
  • 2 tablespoons fresh ginger peeled and finely grated or sliced
  • 6 cups low-sodium chicken or seafood broth vegetable broth works too
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons fresh lemon juice or 2 tablespoons dry white wine, optional for brightness
  • 2 tablespoons coconut cream optional, for dairy-free creaminess
  • 2 tablespoons Greek yogurt optional, if dairy is tolerated (adds 2g carbs per serving)
  • 2 tablespoons green onions thinly sliced, for garnish
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 1 teaspoon sesame oil for drizzling, optional

Equipment

  • 1 Large pot or Dutch oven
  • 1 cutting board
  • 1 Sharp Knife
  • 1 Spoon for peeling ginger
  • 1 Ladle
  • 1 Strainer (if using woody asparagus ends)

Method
 

  1. Trim the woody ends from the asparagus stalks and cut the tender parts into 1-inch diagonal pieces. Reserve the woody ends if you want extra flavor in your broth (you'll strain them out later).
  2. Peel the fresh ginger using the edge of a spoon to easily scrape away the skin. Finely grate or thinly slice the ginger, depending on your preference for intensity.
  3. Pour the broth into a large pot. If using reserved woody asparagus ends, add them now. Bring the broth to a gentle simmer over medium heat and let it bubble for 3-4 minutes to infuse flavor. Strain out and discard the woody ends if used.
  4. Add the prepared ginger to the simmering broth and cook for 2-3 minutes, stirring occasionally, to infuse the soup with warming ginger flavor.
  5. Add the asparagus pieces to the pot and simmer for 4-5 minutes until they're crisp-tender but still bright green. Don't overcook—they should have a slight bite.
  6. Reduce heat to low. Gently fold in the crab meat and warm through for 1-2 minutes only. Avoid boiling vigorously or the crab will become rubbery and tough.
  7. Season the soup with salt and pepper to taste. Add a splash of lemon juice or white wine if using, stirring gently to brighten the flavors.
  8. If desired for creaminess, stir in coconut cream or Greek yogurt just before serving. Remove from heat immediately after adding to prevent curdling.
  9. Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and a light drizzle of sesame oil if desired. Serve immediately while hot.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 6gProtein: 18gFat: 5gFiber: 2gSugar: 2g

Notes

This soup is naturally diabetic-friendly with only 4g net carbs per serving. Crab provides high-quality protein and omega-3 fatty acids that support heart health and blood sugar regulation. Asparagus is a non-starchy vegetable with a low glycemic index, rich in fiber, folate, and antioxidants. Fresh ginger may help improve insulin sensitivity and has anti-inflammatory properties. The soup is naturally gluten-free and can easily be made dairy-free by using coconut cream instead of yogurt. With 18g of protein per serving, it promotes satiety and helps prevent blood sugar spikes and crashes.

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