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.
AUNT NANCY'S CREAM OF CRAB SOUP
My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes-Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. -Lynne German, Buford, Georgia
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 383 calories, Fat 25g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 1089mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.
SQUASH AND CRAB SOUP
Make and share this Squash and Crab Soup recipe from Food.com.
Provided by ellie_
Categories Crab
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
- Stir in pepper flakes and squash and cook for 10 minutes more.
- Stir in chicken broth and bring to a simmer.
- Stir in crab meat and cooked until heated through.
- In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
- Garnish with chives.
GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES
This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008.
Provided by Manami
Categories Gumbo
Time 2h55m
Yield 10 shallow bowls
Number Of Ingredients 16
Steps:
- In a large, heavy pot, melt 2 tablespoons of the butter.
- Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- Add the celery, bell pepper, garlic, thyme and crushed pepper.
- Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
- Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
- Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
- Add the stock, bring to a boil and simmer over low heat for 30 minutes.
- In a large skillet, melt the remaining 2 tablespoons of butter.
- Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
- Add the tomatoes and bring to a boil.
- Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
- Add the crabmeat to the soup and simmer until just heated through.
- Stir in the basil and season with salt, pepper and Tabasco.
- Ladle the soup into shallow bowls and serve.
- Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
- Enjoy!
Nutrition Facts : Calories 223.3, Fat 7.7, SaturatedFat 3.6, Cholesterol 66.2, Sodium 652.2, Carbohydrate 13.7, Fiber 4.4, Sugar 5.2, Protein 23.4
BUTTERNUT SQUASH SOUP WITH CREAM CHEESE
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Provided by Allrecipes Member
Categories Butternut Squash Soup
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onions and margarine in a large saucepan over medium-low heat and saute until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
- Bring to a boil over medium-high heat, reduce heat, and simmer until squash is tender, about 20 minutes.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 20.2 g, Cholesterol 82.5 mg, Fat 33.4 g, Fiber 3 g, Protein 7.7 g, SaturatedFat 17.7 g, Sodium 1081.4 mg, Sugar 3.7 g
CREAMY CLAM, CRAB, AND VEGETABLE SOUP
Tastes of seafood, butter, cream, vegetables...and a bit of zing!
Provided by JuliannaPie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g
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