From Ladies' Home Journal

This classic cream soup is a favorite in South Carolina. You'll love the rich flavors in this crabmeat and vegetable meal.

She-Crab Soup

From Better Homes and Gardens

Start your holiday meal with style. Serve bowls of this ultra-rich crab, mushroom, and potato chowder.

Dilled Crab and Mushroom Chowder

From Better Homes and Gardens

This winning chowder features crabmeat, and is made even more enticing with bouquet garni seasoning, which is a mixture of several herbs, and a small amount of cream cheese.

Crab Chowder

From Better Homes and Gardens

Corn is baked until golden brown and then added to this low-fat thick and creamy crab soup recipe.

Roasted Corn and Crab Soup

From EatingWell

Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Then take them out to toss into other soups or sauces--you can't go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.

Manhattan Crab Chowder