Cajun Crab Soup Recipes

SPICY CAJUN CRAB AND GREENS SOUP

Steps:

• Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds.
• Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes.
• Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute.
• Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper.
• Ladle soup into bowls and serve.

CAJUN CRAB SOUP

Steps:

• In a large sauce pan, melt butter over medium heat.
• Stir in onion and garlic and saute until onion is translucent.
• Stir in flour and cook for 2 minutes.
• Stir in clam juice and chicken broth.
• Bring to a boil.
• Add corn, salt, peppers, and thyme, mix well.
• Reduce heat and simmer 15 minutes.
• Stir in cream and crab meat.
• Heat through.
• Add green onions, mix well and serve.

CAJUN CRAB SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
• Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.

SPICY CAJUN CRAB AND GREENS SOUP

Steps:

• Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds. Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes. Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute. Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper. Ladle soup into bowls and serve.

CREOLE CRAB-MEAT SOUP

Steps:

• Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
• Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
• Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.

CAJUN SHRIMP SOUP

Steps:

• Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
• Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
• Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.