Potato And Crab Meat Soup Recipes

POTATO AND CRAB MEAT SOUP

Steps:

• Cook in a double boiler or heavy large sauce pan to prevent scorching. When using canned crab meat, check for shells; set aside. Peel and dice the potato, cook until soft; drain and set aside. Heat the milk and have ready to add to the mixture. Melt the butter in the double boiler or sauce pan. Add the onion and cook until it is soft and translucent. Add the crab meat and potato and stir in the heated milk. Stir the flour and cream together to a smooth paste and pour into the milk mixture. Add the Worcestershire sauce, Flavour-Enhancer spice Blend, grated nutmeg and sherry. Cook over low heat for 30 minute without letting soup come to a boil.

POTATO-CRAB CHOWDER

Steps:

• Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
• Add potato and saute 1 minute.
• Sprinkle in flour, cook for 1 minute stirring constantly.
• Add milk, pepper, nutmeg, corn and broth.
• Bring to a simmer over med heat stirring frequently.
• Cover and reduce heat to low for a 20 minute simmer.
• Stir in crab meat and parsley, cook 5 minutes.
• Serve or pour into crock pot on low or warm.

CHUNKY POTATO-CRAB CHOWDER

Steps:

• Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM

Steps:

• In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
• Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
• Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
• To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

MY MOM'S HAMBURGER AND POTATO SOUP

Steps:

• Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
• Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

CRAB, SHRIMP, & POTATO CHOWDER

Steps:

• * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
• * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
• * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
• * If not using canned broth, 2 cups of broth works well.
• * I used two 6 oz. cans of crab meat each time I've made this chowder.
• * I used I lb. of extra-large shrimp, cut into small pieces.
• * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
• 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
• 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
• 3) Add potatoes and saute for an additional 1 minute.
• 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
• 5) Add one more tablespoon of butter if the mixture if desired.
• 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
• 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
• 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.