Kks Cream Of Crab Soup Recipes

CREAM OF CRAB SOUP

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.

KARYN'S CREAM OF CRAB SOUP

Steps:

• In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
• Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

CRABMEAT AND CORN SOUP

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)

Steps:

• Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

KK'S CREAM OF CRAB SOUP

Steps:

• Gently remove cartilage from crab meat.
• Melt butter in a 2-3 quart sauce pan.
• Add the onion and cook 3-4 minutes - until translucent.
• Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
• Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
• Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
• Use a little of the liquid to thin the tomato paste and stir it back into the soup.
• Cook on med-low heat until thickened, but do not let it boil.
• Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
• Heat gently another 5 minutes and serve.
• Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
• A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.

AUNT NANCY'S CREAM OF CRAB SOUP

Steps:

• In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally., Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.

CREAM OF CRAB SOUP

Steps:

• Dissolve bouillon in boiling water and set aside.
• Finely chop the onion and saute in soup pot with butter on low until onion is soft& clear.
• Add milk, Half& Half, and heavy whipping cream.
• Add crab meat.
• When it starts to boil, make a paste of cornstarch& chicken broth and add to soup to thicken.