KING CRAB SOUP WITH SAFFRON
Provided by Jonathan Reynolds
Categories dinner, soups and stews, appetizer, main course
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a soup pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until just soft. Add the wine and simmer until all liquid except about 1/2 cup has evaporated. Remove from the heat, strain and discard the shallots. Return the reduced wine to the pot and add the stock. Bring to a boil.
- Meanwhile, melt the remaining butter in a large skillet over medium-high heat. Add the carrots and leeks, season with salt and sauté until just tender. Set aside.
- Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup. Cook for 5 minutes, stirring occasionally. Stir in the carrots and leeks and the half-and-half or cream. Cook until very hot. (If using half-and-half, do not let it boil.) Add the crab meat, season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 0 grams
CRAB SOUP WITH SWEET SPICES AND GINGER JUICE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set aside 1/4 cup of the crabmeat for a garnish. Wash the chile and remove the stem. Cut the chile in half crosswise and mince the top half only. Reserve the bottom for another use. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the garlic, onion, and minced chile. Saute for about 3 minutes or just until vegetables begin to brown slightly. Stir in the garam masala. When well combined, add the ginger juice. Stir well again. Add the larger portion of the crabmeat and bring to a simmer again. Simmer for 5 minutes, stirring gently from time to time. Stir in the saffron and simmer for an additional minute. Add the cream and bring to a simmer again. Lower the heat and allow the soup to just barely simmer for about 15 minutes, or until it is slightly reduced. Taste and adjust seasoning with salt. If necessary. Pour an equal portion into 6 shallow soup bowls. Garnish the center of each serving with some of the reserved crabmeat and serve immediately.
SHE CRAB SOUP
Provided by Food Network
Number Of Ingredients 15
Steps:
- In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
SAFFRON SEAFOOD SOUP
This recipe is a variant of a spanish soup recipe of my mother based on tomatoes, shrimps and bread. In this case I have used fish and avoid the use of bread to make it lighter. Pollock has been used but other fish such as cod, monkfish, or similar can also be used. Parsley can be substituted with coriander leaves, getting a stronger taste.
Provided by SLA_Gaia
Categories Clear Soup
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- - Season with salt and pepper according to taste.
- - Serve with parsley on top.
SHE CRAB SOUP II
An easy recipe for the most unforgettable creamy crab soup on the East coast.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g
CRAB VEGETABLE SOUP
Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.
Nutrition Facts : Calories 167 calories, Fat 2g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 691mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
THE VERY BEST SHE-CRAB SOUP EVER!
I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!
Provided by anthdr
Categories < 30 Mins
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
- OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
- Sprinkle the flour in and stir to coat.
- Whisk in the crab stock until there are no lumps.
- Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
- Blend with a puree wand, or in batches in a blender.
- Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
- Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
- Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
- Ladle soup over sherry and crab meat.
- Garnish with chopped chives. Serve with crusty french bread.
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.
SAFFRON SOUP
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.
- Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
- Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 299 milligrams, Sugar 6 grams, TransFat 0 grams
CLASSIC SHE CRAB SOUP
A full-bodied creamy crab soup that can be served with lemon for added tartness.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 6
Number Of Ingredients 14
Steps:
- Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
- Press the yolks of hard-boiled eggs through a sieve and set aside.
- In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
- Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
- Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 13.3 g, Cholesterol 374.4 mg, Fat 42.7 g, Fiber 1 g, Protein 32 g, SaturatedFat 22 g, Sodium 1415.3 mg, Sugar 4.8 g
SHE-CRAB SOUP
Steps:
- 1 Bring a large pasta pot two-thirds full of water to a boil, and using tongs, transfer 2 of the crabs to the pot. Cook until their shells turn bright orange, about 3 minutes, then transfer the cooked crabs to a colander set in the sink and run cold water over them. Add the next 2 crabs to the pot and repeat until all the crabs have been cooked.
- 2 As each cooked crab becomes cool enough to handle, slip your thumb beneath the place on its underside where the cape of shell tapers to a point, and lift the bottom shell up, pulling the entire carapace off the body of the crab. Clean out and discard the spongy-feathery gills on the body. Carefully pick out any orange roe you may see inside the body, and reserve. Then snap one of the smaller legs off the body of the crab to use as a pick, to tease out any roe in the hollows of the carapace that taper to a sharp point, and reserve. Repeat with the remaining crabs until all the roe has been picked. Then split the crab bodies and legs, pick the meat from them, and add it to the rest of the picked crab meat.
- 3 Pour off all but 3 cups of the cooking water, and add the picked crab bodies, legs, and carapaces, then return to a boil. Let boil until reduced by a third, about 10 minutes, and strain the crab broth into a 4-quart saucepan or Dutch oven.
- 4 Heat the broth over high heat until it simmers. Put the flour in a small bowl or ramekin, spoon 3 tablespoons of the hot broth into it, and whisk it to a smooth paste with a fork. Pour the remaining broth into a blender, add 1/4 cup of the crab roe, and liquefy until the roe is completely dissolved in the broth. With the blender running, add the flour paste to the broth.
- 5 Return the Dutch oven to the heat and melt the butter over medium-low heat until it's frothy. Add the shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallot is soft, fragrant, and translucent, but not brown, about 4 minutes. Add the half-and-half, the broth mixture, and 1 tablespoon of the sherry, and cover. When the soup comes to a simmer, turn the heat to low, uncover, and simmer gently, stirring occasionally, until the soup has reduced by about one-sixth, 12 to 15 minutes.
- 6 Add the crab meat and cook for 2 minutes over low heat, stirring to combine. Season the soup with salt and black pepper.
- 7 Pour a teaspoon of sherry into each bowl before serving, and garnish each bowl with about 11/2 teaspoons roe and chives, if using. Serve with additional sherry-in a shot glass for each guest, or in a cruet for passing around the table-for those who might want more.
CREAM OF CRAB SOUP
One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.
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