Hot Crab And Prawn Soup Recipes

HOT CRAB AND PRAWN SOUP

Steps:

• Bring the stock to the boil and add the ginger and the chillies and boil for a couple of minutes.
• Add the spring onions and the pak choi, reduce heat and simmer for about 2-3 minutes
• Add the crab and prawns, squeeze over the lime juice and simmer gently for about 3-4 minutes until warmed through.
• Serve immediately

CAJUN SHRIMP SOUP

Steps:

• Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
• Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
• Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

HOT & SOUR PRAWN & SWEETCORN SOUP

Steps:

• Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.
• Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.

HOT AND SOUR SOUP WITH CRAB

Steps:

• Place the dried shiitake mushrooms in a small heatproof bowl and cover with boiling water. Allow to soak for 30 minutes. Drain, rinse, and cut into thin slices. Set aside.
• In a large saucepan, heat the chicken stock. Add the ginger, garlic, chile paste, vinegar, soy sauce, reconstituted shiitake mushrooms, and bamboo shoots. Simmer for 10 minutes. Add the lime juice and sugar and season to taste with salt.
• Make a cornstarch slurry by mixing together the cornstarch and water. Add the slurry to the soup and simmer for a few minutes until the soup thickens. Bring the soup to a boil and slowly pour in the beaten egg, stirring gently a few times with a spoon or with chopsticks. Don't whisk or stir too vigorously--you want nice long shreds of egg. The egg will cook almost instantly. Remove the soup from the heat.
• On the plate: Ladle the soup into 4 bowls. Top each bowl with an ounce of crabmeat and garnish with the green onions.

HOT AND SOUR SOUP WITH IMITATION CRAB

Steps:

• Bring chicken stock to a boil in a saucepan. Add soy sauce, pepper, and chili garlic sauce. Add imitation crab and tofu; boil for 5 minutes. Add vinegar and tahini; boil for 5 minutes.
• Whisk egg in a small cup; slowly pour into the soup and stir a few times. Let boil for 30 seconds to 1 minute.
• Add coconut and remove from the heat.

SHRIMP & CRAB SOUP

Steps:

• Bring broth and shrimp shells to a boil.
• Add crab legs.
• Cook 4 minutes.
• Remove crab legs to a bowl to cool.
• Remove shrimp shells and discard.
• Strain broth for any leftover pieces of shells.
• Reduce heat to medium.
• Add celery, carrots, peppers, tomatoes and seasonings.
• Cook until vegetables are tender.
• Meanwhile, shell crab legs and break meat into bite size pieces.
• Add juices to the soup from the bowl the crab cooled in.
• Add shrimp and cook about 4 minutes.
• Add crab meat.
• Serve with hot crusty bread and salad.
• Delicious.