Aunt Nancys Cream Of Crab Soup Recipes

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AUNT NANCY'S CREAM OF CRAB SOUP



Aunt Nancy's Cream of Crab Soup image

My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes-Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. -Lynne German, Buford, Georgia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
1 teaspoon chicken bouillon granules
2 tablespoons finely grated onion
1/4 cup cornstarch
4 cups half-and-half cream
1 pound jumbo lump crabmeat, drained
1 tablespoon grated Parmesan cheese
2 teaspoons seafood seasoning
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 tablespoons sherry
Additional nutmeg

Steps:

  • In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally., Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.

Nutrition Facts : Calories 383 calories, Fat 25g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 1089mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.

AUNT NANCY'S BAKED BEANS



Aunt Nancy's Baked Beans image

A wonderfully rich and flavorful dish that leaves people coming back asking for more! I usually make this for family functions in honor of my Aunt Nancy (it was her recipe) and people always ask for the recipe.

Provided by Lindsay

Categories     Baked Beans

Time 1h30m

Yield 24

Number Of Ingredients 11

1 pound ground beef
½ pound bacon, cut into bite-sized pieces
2 (28 ounce) cans baked beans, undrained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
1 medium onion, chopped
½ cup dark brown sugar
½ cup white sugar
½ cup ketchup
2 tablespoons dark molasses
1 ½ teaspoons dry mustard

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a bowl with a slotted spoon. Drain and discard grease.
  • Place bacon in the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Discard all drippings.
  • Add baked beans, kidney beans, butter beans, onion, brown sugar, white sugar, ketchup, molasses, and dry mustard to the beef. Add bacon and mix all ingredients together. Transfer to a 9x13-inch aluminum pan and cover with aluminum foil.
  • Bake in the preheated oven for 50 minutes. Remove foil and bake for 10 more minutes.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 30.4 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 463.8 mg, Sugar 16.2 g

KARYN'S CREAM OF CRAB SOUP



Karyn's Cream of Crab Soup image

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Provided by KARYN821

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 6

Number Of Ingredients 10

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

Steps:

  • In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
  • Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g

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