Crabcheddarsoup Recipes

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SHE CRAB SOUP



She Crab Soup image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 1 gallon

Number Of Ingredients 13

1 pound unsalted butter, divided
1 cup medium-diced carrots
1 cup medium-diced celery
1 cup medium-diced onions
1 tablespoon minced garlic
2 cups sherry
1 cup all-purpose flour
1 quart crab or lobster stock
3 quarts heavy cream
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 ounces crab roe, or sea urchin roe (uni)
1/4 cup minced fresh parsley
2 pounds crab meat

Steps:

  • In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch.
  • Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.

CRAB SOUP



Crab Soup image

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

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups half & half
1 teaspoon Dijon mustard
1 tablespoon Old Bay seasoning, plus more for serving (see note)
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons dry sherry
½ pound lump crabmeat, picked over to remove any shells
Finely chopped chives, for garnish
Lemon wedges, for serving (optional; see note)

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

SHE CRAB SOUP



She Crab Soup image

Provided by Food Network

Number Of Ingredients 15

1 small yellow onion, finely diced
2 stalks celery, finely diced
4 ounces whole butter
4 ounces all purpose flour
Splash Sherry
1 pint heavy cream
1 pint water
2 pints whole milk
1 1/2 teaspoons salt
Several dashes hot sauce
1/4 pound crab roe
1/4 pound jumbo lump crab meat
1 bunch fresh chives, finely diced
1 bunch scallions tops, finely diced
Fine Sherry

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.

CREAMY CORN CRAB SOUP



Creamy Corn Crab Soup image

This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SHE CRAB SOUP (((DELICIOUS)))



She Crab Soup (((Delicious))) image

I got this recipe from a restaurant in Baltimore, Maryland many years ago. When the chef gave it to me, he, accidentally on purpose, left out the Cream Sherry, but I knew to include it. You can purchase crab roe from Charleston Seafood. It is $18.37 for 1 lb. (frozen) (shipped overnight). You can contact them at www.charlestonseafood.com or 1-(888) 609-3474. A substitute for crab roe are the yolks of hard boiled eggs. Your guests will absolutely love this VERY EASY TO MAKE SOUP.

Provided by Alan Leonetti

Categories     Crab

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans cream of celery soup
2 (14 ounce) cans cream of mushroom soup
2 cups lump crab or 2 cups imitation crabmeat
1/3 cup crab roe
4 egg yolks (that have been hard-boiled and pushed thru sieve are a substitute for crab roe)
1/2 pint heavy whipping cream
1/8 teaspoon pepper
4 fluid ounces cream sherry
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon garlic granules
1/2 teaspoon curry powder
3 crab claws (optional) or 3 crab, segments (optional)
1 dash paprika, for color

Steps:

  • Mix both Cream of Celery and Cream of Mushroom soups in a pot.
  • Add the crab meat, the claws and crab segments and slowly bring to a light boil.
  • Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
  • Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
  • Serve and lightly sprinkle paprika on top of each serving.

Nutrition Facts : Calories 819.7, Fat 62.2, SaturatedFat 26.9, Cholesterol 359.1, Sodium 3267.3, Carbohydrate 45.1, Fiber 1.8, Sugar 10.7, Protein 12.8

CHEESY CRAB SOUP



Cheesy Crab Soup image

Make and share this Cheesy Crab Soup recipe from Food.com.

Provided by Parsley

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup butter
1 small white onion, chopped
2 celery ribs, chopped
1/4 cup flour
4 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon chili powder
1 cup frozen corn, thawed
1 (14 1/2 ounce) can diced tomatoes, drained
12 -16 ounces fresh lump crabmeat (I usually use a full pound)
2 1/2 cups shredded sharp cheddar cheese (or mild cheddar)
salt, if needed, to taste
2 tablespoons chopped parsley

Steps:

  • Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
  • Add flour; stirring constantly.
  • Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
  • Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
  • Stir in cheese until soup is heated through and cheese is melted.
  • Serve. Garnish with the chopped parsley.

Nutrition Facts : Calories 483.6, Fat 30.4, SaturatedFat 18.7, Cholesterol 136.8, Sodium 773.1, Carbohydrate 24.6, Fiber 2.3, Sugar 3.8, Protein 29.7

BEST OF THE BAY RECIPES...SHE CRAB SOUP



Best of the Bay Recipes...she Crab Soup image

The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped in tradition and prepared with intense pride. The locals are perhaps best known for their culinary love affair with the famous Blue Crab -- and this traditional and delicious She Crab Soup is made from the sweet, delicate meat of the She Crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses.

Provided by laura.marchiori

Categories     Crab

Time 50m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 14

12 female crabs, all the meat picked plus
orange crab roe
8 tablespoons butter
1 small onion, finely diced
2 tablespoons minced shallots
3 tablespoons flour
12 cups fish stock (a flavorful vegetable or chicken stock may be substituted for the fish stock if necessary)
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons Worcestershire sauce
1 dash Tabasco sauce (optional)
1/2 cup dry sherry
1 lemon, juice of, freshly squeezed

Steps:

  • Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
  • Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
  • While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
  • Serve with a light salad of mixed greens and French bread and enjoy!
  • You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).

Nutrition Facts : Calories 633.3, Fat 49, SaturatedFat 29.1, Cholesterol 186.8, Sodium 1401.2, Carbohydrate 10.8, Fiber 0.3, Sugar 1.8, Protein 20.6

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

SHE CRAB SOUP II



She Crab Soup II image

An easy recipe for the most unforgettable creamy crab soup on the East coast.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 25m

Yield 8

Number Of Ingredients 9

3 tablespoons butter
¾ cup minced onion
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 pounds crabmeat, flaked
3 ½ cups milk
⅔ cup heavy cream

Steps:

  • In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g

THE VERY BEST SHE-CRAB SOUP EVER!



The Very Best She-Crab Soup Ever! image

I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!

Provided by anthdr

Categories     < 30 Mins

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 18

1 lb lump crabmeat, divided
1 large onion, finely diced
1 bay leaf
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons flour
2 cups crab stock (i've also successfully used fish stock and chicken stock before)
2 cups milk
1 1/2 cups heavy cream
2 teaspoons paprika
1/4-3/4 cup dry sherry
1/2 cup crab roe, divided (good luck!)
salt & pepper, to taste
2 tablespoons chopped chives
1 teaspoon Worcestershire sauce
splash dry white wine (optional)
squeeze lemon juice
1 dash hot sauce

Steps:

  • Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
  • OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
  • Sprinkle the flour in and stir to coat.
  • Whisk in the crab stock until there are no lumps.
  • Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
  • Blend with a puree wand, or in batches in a blender.
  • Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
  • Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
  • Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
  • Ladle soup over sherry and crab meat.
  • Garnish with chopped chives. Serve with crusty french bread.

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

SHE CRAB SOUP I



She Crab Soup I image

Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

Provided by C.Davis

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 ½ tablespoons margarine
2 teaspoons all-purpose flour
1 ½ teaspoons margarine
1 quart whole milk
1 pound crabmeat, flaked
4 ounces crab roe
⅛ teaspoon ground white pepper
⅛ teaspoon ground mace
2 cups milk
½ cup dry sherry

Steps:

  • Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
  • Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
  • Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
  • Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
  • Remove from heat and add wine.
  • Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 17.6 g, Cholesterol 138.1 mg, Fat 12.5 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 5.1 g, Sodium 501.3 mg, Sugar 12.1 g

MARYLAND-STYLE CRAB SOUP



Maryland-Style Crab Soup image

Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
2 cups water
1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
2 cups cubed peeled rutabaga
2 cups chopped cabbage
1 medium onion, finely chopped
1 medium carrot, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup cut fresh green beans (1-inch pieces)
4 teaspoons seafood seasoning
1 teaspoon celery seed
1 vegetable bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or lump crabmeat, drained

Steps:

  • In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.

CREAMY CRAB SOUP



Creamy Crab Soup image

A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.-Marilyn Shaw, Middletown, Delaware

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 large onion, finely chopped
1 medium green pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3 pints half-and-half cream
2 cups frozen shredded hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) imitation crabmeat, chopped
1-1/2 cups frozen corn, thawed
1 tablespoon dried parsley flakes
1-1/2 teaspoons dill weed
1-1/2 teaspoons seafood seasoning
1 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

Nutrition Facts : Calories 243 calories, Fat 15g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 618mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.

SIMPLE CRAB SOUP RECIPE



Simple Crab Soup Recipe image

Provided by Kristen

Yield 6

Number Of Ingredients 9

1 onion (diced)
4 stalks celery (diced)
3 Russet potatoes (cubed)
2 (6 ounce) cans minced white crab meat
3/4 cup butter
3/4 cup flour
1 quart half and half (or milk)
2 teaspoons salt
pepper, to taste

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

CRAB CHOWDER



Crab Chowder image

This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.

Provided by STUCK601

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 yellow onion, finely chopped
4 stalks celery, cut into 1/4-inch slices
1 tablespoon finely chopped fresh thyme
salt and ground black pepper to taste
7 potatoes, cut into 1/2-inch pieces
2 cups whole milk
1 (15 ounce) can fish broth
1 cup heavy whipping cream
1 (8 ounce) bottle clam juice
1 ½ pounds Dungeness crab meat, chopped

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
  • Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 52.2 g, Cholesterol 160 mg, Fat 23.3 g, Fiber 6.2 g, Protein 35.8 g, SaturatedFat 13.5 g, Sodium 818.2 mg, Sugar 6.9 g

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From savoryexperiments.com


SHE-CRAB SOUP RECIPE | MYRECIPES
Advertisement. Step 2. Stir in 1 1/4 cups water, half-and-half, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; add cheese, stirring until melted. Stir in sherry, chives, and thyme. Ladle soup into …
From myrecipes.com


CRAB SOUP RECIPES | MYRECIPES
Crab Soup Recipes. Whether you prefer a thicker bisque or a lighter soup, there is a crab soup recipe for you. Check out our best crab soup recipes below. See More. More Crab: Crab Cakes Crab Legs Crab Salads Crab Soup Soft Shell Crabs. Crab Cakes Crab Legs Crab Salads Crab Soup Soft Shell Crabs.
From myrecipes.com


CLASSIC CRAB SOUP REFRESHED | RED COOK
2009-06-26 Steam the crabs whole in a steamer. Cook for about 10 minutes then let cool. Pull the body of the crab away from the shell. Scrape the roe from the shell and break apart into very small pieces. Set the roe aside. Remove the gill from the body and crack the body of the crab. Pick the meat out using a lobster pick or toothpick.
From redcook.net


CREAM OF CRAB SOUP RECIPE - ONLY 5 INGREDIENTS NEEDED
1 can cream of potato soup (10.5 oz) 1 can cream of celery soup (10.5 oz) 1 can evaporated milk (12 oz.) 1 tablespoon. Old Bay seasoning. 1 lb lump crabmeat. salt and pepper to taste.
From hearthandvine.com


BEST MARYLAND CRAB SOUP RECIPE EVER - DELISHABLY
Heat a large soup pot to a tad hotter than medium, adding enough oil to coat the bottom. Add beef bone and any pieces you cut off. Once it starts to sizzle, add celery, carrot, and onion. Sauté long enough for the beef around the bone to brown slightly and for the celery and onions to become a little transparent.
From delishably.com


MARYLAND CRAB SOUP - SAVORING THE GOOD®
2018-06-02 Bring the beef and chicken stock to a boil in a large stockpot.; Add the Old Bay, Worcestershire sauce, bay leaves and sugar.; Add the tomatoes, carrots, celery, corn, peas, and onion, bring to a low simmer, reduce heat to medium and cook for 10 minutes. Add the potatoes and cook until tender.; Add the crabmeat and cook for and additional 10 minutes.; Season with …
From savoringthegood.com


CRAB SOUP RECIPE - PAULA DEEN
Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and ...
From pauladeen.com


CREAMY CHEESY CRAB DIP - DINNER, THEN DESSERT
2018-12-11 Hollow out a round loaf of bread, leaving about 1/2-1 inch of bread on the sides and bake at 400 degrees F until the bread is toasted, about 8-10 minutes. Prep your crab and pour the dip into the bread bowl, then place it back in the oven and bake for 30-40 minutes, or until dip is golden brown on top. Use the bread pieces you pulled out from ...
From dinnerthendessert.com


CHEESY HOT CRAB DIP {PERFECT FOR PARTIES} - SPEND WITH PENNIES
2019-10-13 Instructions. Preheat oven to 375°F. Combine cream cheese, sour cream, mayonnaise, old bay, seasoned salt, and garlic powder in a bowl. Mix on medium speed until fluffy. Add green onions, crabmeat and half of the cheddar cheese. Gently fold until incorporated.
From spendwithpennies.com


HOT CRAB DIP | KITCHN
2019-12-23 A Classic, Party-Ready Dip. Lump crab meat, cream cheese, shredded cheddar, and sour cream form the base of this classic dip. It’s a rich and decadent appetizer, for sure, but a splash of lemon juice keeps bites from feeling too heavy, while a bit of Worcestershire and hot sauce round things out. The whole thing comes together easily so all ...
From thekitchn.com


AUTHENTIC CHARLESTON-STYLE SHE CRAB SOUP RECIPE | CAMERON'S …
2017-10-10 Pour the rest of the broth into a blender, along with ¼ cup of crab roe and blend until the roe is entirely dissolved. While blending, slowly add your roux mixture to the blender. Start melting butter on medium/low heat in the saucepan. Add shallots, ½ tsp of salt, ¼ tsp of pepper and stir occasionally for about 4 minutes.
From cameronsseafood.com


MAC AND CHEESE CASSEROLE WITH IMITATION CRAB RECIPES
This recipe is easy and quick to make, and offers a good taste of the ocean. It is inexpensive to make if using imitation crabmeat. Provided by John. Time 55m. Yield 6. Number Of Ingredients 14. Ingredients; 1 tablespoon vegetable oil: ½ cup chopped onions: ½ cup chopped celery: 1 pound imitation crabmeat : 1 (10.5 ounce) can condensed cream of celery soup: ½ cup water: …
From recipes.servegame.org


MARYLAND HOT CRAB DIP RECIPE - SALLY'S BAKING ADDICTION
2019-12-28 Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired. Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
From sallysbakingaddiction.com


MAKE A SOUTHERN SHE-CRAB SOUP RECIPE - THE SPRUCE EATS
2021-06-21 Cook for 15 minutes. The Spruce / Diana Chistruga. Drain the crabs, clean, and shell. Set meat and roe aside. The Spruce / Diana Chistruga. In a heavy 3- to 4-quart saucepan, melt the butter over medium heat. When the foam begins to subside, add the flour and stir until smooth and bubbly. The Spruce / Diana Chistruga.
From thespruceeats.com


RIVER HOUSE SHE-CRAB SOUP RECIPE | MYRECIPES
Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups. Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened.
From myrecipes.com


CREAM OF CRAB SOUP | OLD BAY - MCCORMICK
1 Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil. Stir in crabmeat. Reduce heat to …
From mccormick.com


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