CRABMEAT AND CORN SOUP
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
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 SOUP
This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.
Provided by Jennifer Segal
Categories Soups
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
- Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
- Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
- Note: Lemon is really only necessary if not using the sherry.
Nutrition Facts : Calories 475, Fat 37 g, Carbohydrate 17 g, Protein 18 g, SaturatedFat 23 g, Sugar 11 g, Fiber 0 g, Sodium 580 mg, Cholesterol 167 mg
CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
CRABMEAT AND CORN SOUP
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
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.
SIMPLE CRAB SOUP
Provided by Mark Bittman
Categories dinner, quick, soups and stews, appetizer
Time 30m
Yield About 2 quarts (4 to 6 servings)
Number Of Ingredients 11
Steps:
- In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
- Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
- Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 838 milligrams, Sugar 2 grams, TransFat 0 grams
SHE CRAB SOUP
Provided by Food Network
Number Of Ingredients 15
Steps:
- In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
SIMPLE CRAB SOUP RECIPE
Provided by Kristen
Yield 6
Number Of Ingredients 9
Steps:
- Place your your onion, celery and potatoes in a large pot.
- Drain your crab meat and pour the crab meat liquid over all the veggies.
- Add enough water to cover all of the vegetables.
- Simmer over medium heat until veggies are tender.
- Melt butter in heavy saucepan.
- Add flour, making a roux, and blend until smooth.
- Stir constantly while slowly adding half and half.
- Cook and stir with wire whisk until thick and smooth.
- Add your mix to the veggies and combine.
- Add your crab meat, salt, and pepper.
- Mix until combined and serve.
Nutrition Facts : Servingsize 1 serving, Calories 639 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 4669 mg, Carbohydrate 137 g, Sugar 3 g, Protein 18 mg
CREOLE CRAB-MEAT SOUP
Provided by Julia Reed
Categories dinner, soups and stews, appetizer, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams
CRAB VEGETABLE SOUP
Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.
Nutrition Facts : Calories 167 calories, Fat 2g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 691mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
SPINACH AND CRAB MEAT SOUP
This is an easy soup to make, but should be left in fridge for a few days to meld flavors. It comes from Recipes, Ours And Others.
Provided by cookalot 2
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
- Add chicken broth and 1 can water slowly, whisking all the time.
- Defrost spinach and lightly saute with onion until tender.
- Add to soup mixture.
- Add crab, pepper, and finish with cream.
- Refrigerate 3 days to allow flavors to ripen.
Nutrition Facts : Calories 212.8, Fat 13, SaturatedFat 7.6, Cholesterol 56.5, Sodium 995.6, Carbohydrate 9, Fiber 2.7, Sugar 1.9, Protein 16
CRAB SOUP
Spicy soup for a warming autumnal lunch
Provided by nicdavies
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pour the stock into a saucepan, add the crab meat and bring to a simmer
- Add all the ingredients with the exception of the spinach, coriander and cornflour
- Simmer gently for 5-10 minutes to infuse
- Mix the cornflour with 1 tbsp of the soup then add to the saucepan and simmer for 1 min whilst stirring
- Add the spinach and coriander and simmer for 1 min. Servce.
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5/5 (11)Category SoupCuisine AmericanCalories 736 per serving
- Melt the butter in a Dutch oven or heavy saucepan. Add the crab meat, whipping cream and milk. Bring to a boil over medium high heat then reduce to low heat. Simmer for 20 minutes.
- Remove from heat and add sherry, salt and pepper. Serve with lemon wedges and saltine crackers.
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