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.
SHE CRAB SOUP I
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
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
CURRIED CRAB SOUP FROM SAVANNAH
This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired.
Provided by Dan-Amer 1
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
- When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
- Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.
Nutrition Facts : Calories 252, Fat 15.8, SaturatedFat 8.9, Cholesterol 74.7, Sodium 809.3, Carbohydrate 12.1, Fiber 1.1, Sugar 3.7, Protein 15.5
VENETIAN CRAB SOUP
A savory soup with ginger, saffron, and curry.
Provided by Trattoria Nostrani
Yield Makes 8 (first course) servings
Number Of Ingredients 15
Steps:
- Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers. Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes. Add shrimp shells and cook, stirring occasionally, until shells turn pink. Stir in tomatoes with their juice. Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes. Add chicken stock and boil uncovered 5 minutes. Reduce heat and simmer uncovered 45 minutes.
- Discard bay leaf, then purée soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids). Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
- Peel and dice potato. Peel and dice enough celery root to measure 1/2 cup. Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes. Remove from heat and stir in butter and crabmeat. Season with salt and pepper.
CURRIED CREAM OF CRAB SOUP
Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David.
Provided by Busters friend
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 5 Tbs. butter.
- 4 Tbs flour.
- 1 medium onion peeled and chopped.
- 3 stalks of celery chopped.
- 1 1/2 Tbs mild yellow curry powder.
- 1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced.
- 1 cup heavy cream.
- 2 cups milk.
- 2 cups chicken or vegetable stock.
- juice of half a lemon.
- 1 lb fresh crab meat (preferably half shreds and half lump or claw meat).
- salt and pepper to taste.
- 4 Tbs dry sherry.
- Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn.
- Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat.
- Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle.
- Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes.
- Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it.
- Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.
Nutrition Facts : Calories 626.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 203.6, Sodium 541, Carbohydrate 23.2, Fiber 2.3, Sugar 2.3, Protein 26.9
CURRIED CRAB DIP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
- Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
- Drain currants, and reserve the liquid.
- Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
- Bake in the preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g
CRAB SAVANNAH
A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal "formal" dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week!
Provided by Redneck Epicurean
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
- Heat half-and-half separately and add gradually to keep consistency smooth.
- Stir in pimiento, salt and white pepper to taste.
- Pick through the crab and remove any shells or foreign objects.
- Add the crab meat and sherry to sauce and heat through.
- Scoop into individual ramekins or custard cups.
- Top with grated cheese and put under oven broiler for a few minutes to brown.
Nutrition Facts : Calories 649.5, Fat 47.3, SaturatedFat 29.3, Cholesterol 188.3, Sodium 695.3, Carbohydrate 13.9, Fiber 0.8, Sugar 2.4, Protein 25.5
EASY CREAMY CRAB AND ASPARAGUS SOUP
Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.
Provided by gax000
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g
SOUTH CAROLINA SHE-CRAB SOUP
This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!
Provided by SOWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
- Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
- Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g
CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB
I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.
Provided by Marla Swoffer
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
- When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
- Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
- Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
- Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
- Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
- Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.
Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7
LOBSTER SAVANNAH
Make and share this Lobster Savannah recipe from Food.com.
Provided by Porfavorcorona
Categories Lobster
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove lobster claws and knuckles, crack them open and reserve meat.
- Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail.
- Keeping body in one piece, carefully pry meat from tail, and set aside.
- In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
- Heat half-and-half separately and add gradually to keep consistency smooth.
- Stir in pimiento, salt and white pepper to taste.
- Cut lobsters in half; remove meat and cut into small pieces.
- Add lobster meat and sherry to sauce and heat through.
- Scoop into lobster shells.
- Top with grated cheese.
- Put under oven broiler for a few minutes to brown.
Nutrition Facts : Calories 491.5, Fat 35.4, SaturatedFat 22, Cholesterol 169.5, Sodium 522.3, Carbohydrate 10, Fiber 0.6, Sugar 1.7, Protein 20.6
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- Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.
- Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.
- Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.
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