King Crab Chowder Recipe Recipe For Chili

CRAB CHOWDER

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.

CHRISSY'S CRAB CHOWDER

Steps:

• In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

CRAB AND CORN CHOWDER

Steps:

• Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings.
• Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.
• Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
• Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.

"CRAB CHILI" RECIPE - (3.9/5)

Steps:

• Strain beans in a colander and rinse well; pour into slow cooker. Add stewed tomatoes, tomato paste, tomato juice, vinegar, and water; mix gently. Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well. Put crabmeat in bowl and check for any shells. Then place into slow cooker (crock pot). Add chili powder, cumin, salt and pepper, Old Bay, celery salt, Salt N Spice, and bacon. Stir contents until mixed well. Turn slow cooker on Low and cook for 8 hours then add shot of Jack Daniel's; if possible stir every hour

SINGAPOREAN CHILE CRAB

Steps:

• Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
• In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
• Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
• Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
• Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

THAI FRESH CRAB CHOWDER

Steps:

• Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
• Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
• Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.

CRAB CHOWDER

Steps:

• Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
• Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, cut onion into 1/4-inch dice.
• Peel potatoes and cut into 1/4-inch dice.
• Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
• While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
• Stir milk and cayenne into mixture and return just to a simmer.
• Add crab and salt and pepper to taste and bring chowder to a simmer.
• Serve chowder garnished with parsley and bacon.

CREAMY CRAB CHOWDER

Steps:

• Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
• Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

SHERYL'S CORN AND CRAB CHOWDER

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
• Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
• While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
• Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

CORN, CRAB, AND CHIPOTLE CHOWDER

Steps:

• Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
• Add chipotle peppers, clam juice and corn kernels and cobs.
• Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
• Add cream simmer 5 more minutes.
• Add crabmeat to heat and season with salt and pepper to taste.

EASY CORN AND CRAB CHOWDER

Steps:

• Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
• In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
• Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
• When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
• For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

CORN CHOWDER WITH CRAB

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
• Stir green chile peppers into the chowder before serving.