Easy Crab Soup Recipe Recipes Recipe For Stuffed

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STUFFED CRAB



Stuffed Crab image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped

Steps:

  • In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
  • Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
  • Preheat oven to 375 degrees F.
  • When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
  • Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

CRAB SOUP



Crab Soup image

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.

EASY CRAB TORTELLINI



Easy Crab Tortellini image

Here's a super easy, super simple method for making stuffed pasta using wonton wrappers. If you'd rather call these crab wontons or crab dumplings (or even cheater tortellini!), go ahead. No matter what you call them, this is definitely something you want in your bag of culinary tricks. They're loaded with crab and the tortellini shape does a great job of catching and holding on to all the delicious sauce.

Provided by Chef John

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 1h50m

Yield 4

Number Of Ingredients 18

7 saltine crackers, finely crushed
1 large egg, beaten
2 tablespoons mascarpone cheese
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
6 ounces lump crabmeat, very well drained, squeezed dry
6 ounces Dungeness crabmeat, very well drained, squeezed dry
¼ teaspoon seafood seasoning (such as Old Bay®)
salt to taste
1 pinch cayenne pepper
1 tablespoon minced jalapeno pepper
28 (3.5 inch square) wonton wrappers, or as needed
1 ½ cups creme fraiche
1 teaspoon ground paprika
2 teaspoons fresh lemon zest
salt to taste
1 tablespoon chopped fresh dill, or more to taste
1 pinch cayenne pepper

Steps:

  • Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
  • Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
  • Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
  • Bring a pot of salted water to a boil.
  • While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
  • Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
  • Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 40.6 g, Cholesterol 246.6 mg, Fat 43.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 25.6 g, Sodium 765.4 mg, Sugar 3.4 g

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 STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

These tasty crab-stuffed mushrooms are seasoned with thyme, oregano, and savory. Choose good-sized mushrooms for this appetizer, about 2 inches across. When cleaning mushrooms, don't run them under water; they're like little sponges and will absorb it. Just wipe them clean with a damp towel instead.

Provided by Allrecipes Member

Categories     Stuffed Mushrooms

Time 40m

Yield 6

Number Of Ingredients 11

7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
1 pound fresh mushrooms
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
  • Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
  • Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
  • Bake mushrooms in preheated oven until heated through, about 15 minutes. Serve hot.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g

QUICK AND EASY SPICY CRAB SOUP



Quick and Easy Spicy Crab Soup image

This is a favorite recipe from the National Fisheries Institute. I have not tried it because I'm allergic to seafood, but the rest of my family likes it.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb crabmeat, cooked and flaked cartilage removed
1 (28 ounce) can crushed tomatoes, in tomato puree undrained
2 cups water
1 (10 3/4 ounce) can chicken broth
3/4 cup chopped celery
3/4 cup diced onion
1 teaspoon seafood seasoning
1/4 teaspoon lemon pepper
1 (10 ounce) package frozen corn, thawed
1 (10 ounce) package frozen peas, thawed

Steps:

  • Combine tomatoes, water, broth, celery, onion, seafood seasoning, and lemon pepper in 6 quart soup pot. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes.
  • Add corn and peas; simmer 10 minutes more.
  • Add crabmeat and simmer until hot. Serve.

Nutrition Facts : Calories 202.6, Fat 1.7, SaturatedFat 0.3, Cholesterol 31.7, Sodium 1039.2, Carbohydrate 28.4, Fiber 6.3, Sugar 3.6, Protein 21.3

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