Crab And Sweetcorn Soup Recipes

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CRAB AND SWEETCORN SOUP



Crab and Sweetcorn Soup image

A firm favourite from the Chinese restaurant that you can make at home in minutes. This is the cheats version, so easy and tasty. This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish.

Provided by Brian Holley

Categories     Crab

Time 11m

Yield 4 serving(s)

Number Of Ingredients 6

1 pint chicken stock (can be made with a cube or two )
150 g tinned sweetcorn
6 imitation crab sticks, cut into 1-inch pieces
4 crab claws, cracked open
1 egg, beaten
2 teaspoons soy sauce

Steps:

  • Boil the stock and add all the other ingredients EXCEPT for the egg.
  • Let cook for five minutes, stir in the egg.
  • Serve.
  • I said it was easy !

Nutrition Facts : Calories 93.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 56.5, Sodium 436.9, Carbohydrate 11.5, Fiber 0.8, Sugar 3.4, Protein 5.9

SWEET CORN AND CRAB CHOWDER



Sweet Corn and Crab Chowder image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup all-purpose flour
4 cups homemade fish stock or bottled clam juice
1/2 cup diced potato
1 cup fresh corn kernels
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup coarsely chopped white crabmeat
1 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
  • Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.

CRABMEAT AND CORN SOUP



Crabmeat and Corn Soup image

A very tasty chowder-type recipe. Delicious any time.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 8

Number Of Ingredients 11

¼ cup butter
¼ cup all-purpose flour
2 cups whole milk
2 cups half-and-half
1 ¾ cups whole kernel corn
1 cup chopped green onions
1 pound fresh crab meat
½ teaspoon ground white pepper
½ teaspoon seasoning salt
1 tablespoon soy sauce
¼ cup chopped parsley

Steps:

  • In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
  • Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
  • Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g

CRAB & SWEETCORN CHOWDER



Crab & sweetcorn chowder image

This low-fat soup is packed with flavour and so simple to cook

Provided by Good Food team

Categories     Dinner, Soup

Time 35m

Yield Serves 4

Number Of Ingredients 9

1 onion , finely chopped
1 leek , green and white parts separated and sliced
2 carrots , chopped
850ml-1 litre/1.5 pints - 1.75 pints low-sodium chicken or vegetable stock
1 large potato , diced
175g/ 6oz frozen sweetcorn
170g can white crabmeat , drained
4 tbsp light crème fraîche
1 tsp chopped chives

Steps:

  • Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
  • Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium

CRABMEAT AND CORN SOUP



Crabmeat and Corn Soup image

This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.

Provided by William Uncle Bill

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk, homogenized
2 cups half-and-half cream
2 cups corn, fresh,frozen or canned kernel
1 cup finely chopped green onions or 1 cup finely chopped scallion
1 lb fresh crabmeat
1/2 teaspoon white pepper
1/2 teaspoon seasoning salt
1 tablespoon soy sauce, regular
1/4 cup chopped fresh parsley

Steps:

  • In a heavy bottom cooking pot, melt butter on medium heat.
  • Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
  • Add milk gradually stirring continously until it starts to simmer.
  • Add half and half, stir gently until well blended.
  • Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
  • Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
  • Adjust seasonings to taste.
  • Garnish with sprinkles of chopped fresh parsley and serve immediately.
  • If using fresh corn, use 4 large cobs.
  • Cut kernels off cobs, scrape cobs for any milk and add to soup.
  • Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
  • Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.

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