Creamy Crab Soup Recipes Recipe For Banana

CRAB SOUP

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.

BEST CREAM OF CRAB SOUP

Steps:

• In a large heavy-bottomed pot, melt the butter over high medium heat, then reduce heat to medium. Saute the onion and celery until soft while stirring with a wooden spoon, about 5 minutes.
• Whisk in the flour, and cook for 2 minutes.
• Slowly pour in the seafood stock, whisking continuously so the crab soup remains smooth. Add the heavy cream while whisking, then repeat with the whole milk.
• Stir in the white crab meat, sherry, and spices.
• Turn the heat down to medium low to allow it to simmer for 5 to 8 minutes, then taste and adjust seasonings if needed.
• Serve hot, and garnish each bowl with paprika, chives, freshly grated Parmesan cheese, or oyster crackers.
• To warm up leftovers, pour soup into a pot set over medium heat, stirring frequently so the bottom doesn't burn.

CREAMY CRAB SOUP

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).

CREAM OF CRAB SOUP

Steps:

• 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 low; simmer 20 minutes stirring occasionally.Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

CREAM OF CRAB SOUP

Steps:

• Dissolve bouillon cube in water.
• Cook onion in butter until tender, blend in flour and seasonings.
• Add milk and bouillon gradually; cook until thick, stirring constantly.
• Add crabmeat, heat.
• Garnish with parsley.
• Note: you can saute a clove of garlic along with the onion, too.
• (An adopted recipe.)

BEST MARYLAND CREAM OF CRAB SOUP!

Steps:

• Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!

EASY CREAMY CRAB AND ASPARAGUS SOUP

Steps:

• Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
• Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
• Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

CREAM OF CRAB SOUP

Steps:

• Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

CREAMY CRAB SOUP

Steps:

• Heat dressing in medium saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add cream cheese; cook until completely melted, stirring constantly. Stir in broth and coconut milk.
• Cut small slit in pepper. Add to soup with crabmeat and parsley; stir. Simmer on medium-low heat 10 min. or until heated through, stirring occasionally. Meanwhile, combine corn and cilantro.
• Remove and discard pepper. Ladle soup into 6 bowls; top with corn mixture. Serve with lime wedges.

CREAMY SHE-CRAB SOUP

Steps:

• Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.
• Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.
• To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.