A straightforward cream soup built on ingredients available at any Charlotte grocery chain, with fresh crab meat as the only component that deserves a moment's thought—but it's doable at Harris Teeter, Publix, or the seafood counter at Kroger on the same trip you're already making. The 25-minute stated time is honest: butter, aromatics (assuming onion or celery in the base), crab, cream, and milk come together quickly, though you'll want an extra 5 minutes if you're building stock from scratch. At roughly $4–5 per serving driven by crab meat cost, it's a splurge-night dish, not a weeknight standby, but the yield is real and reheats reasonably well. This is a North Carolina coastal nod that lands hard here and takes no technique beyond heat control to avoid splitting the cream.