She Crab Soup Recipe Paula Deen

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QUICK CRAB STEW



Quick Crab Stew image

Whip up this quick crab stew anytime with just a few ingredients. Cream of potato and cream of celery soup make easy work of this crab soup recipe. Add 1 lb of crab meat, half and half, onion, butter and dry sherry to give this stew a deep, rich taste.

Provided by Paula Deen

Categories     comfort food     fall     winter

Time 10m

Yield 6

Number Of Ingredients 10

1/4 cup dry sherry
1 lb claw crabmeat, picked free of any broken shells
1 soup can half and half
1 soup can milk
1 (10 3/4-oz) can condensed cream of celery soup
1 (10 3/4-oz) can condensed cream of potato soup
1 small onion, chopped
2 tablespoon butter
Salt
freshly ground black pepper

Steps:

  • In a large saucepan, melt the butter and sauté the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half and half. Add the crabmeat and bring just to a boil. Add the sherry, and salt and pepper to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.

BOBBY'S LIGHTER CRAB SOUP



Bobby's Lighter Crab Soup image

A lighter version of a creamy seafood soup.

Provided by Bobby Deen

Time 10m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
3/4 cup chopped scallions
2 cloves minced garlic
3 tablespoons all purpose flour
2 cups seafood broth or clam juice
2 cups low fat milk
3 tablespoons dry sherry
1/2 teaspoon Paula Deen Lemon Pepper Seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 lb picked free of shell crabmeat
1 tablespoon chopped fresh chives

Steps:

  • Heat the oil in a large saucepan until hot. Add the scallions and garlic and cook, stirring occasionally, until tender, 3–4 minutes. Stir in the flour; cook 1 minute. Slowly add the broth and milk; bring to a boil. Cook, stirring occasionally, until smooth and bubbly, about 8 minutes. Stir in the sherry, Paula Deen Lemon Pepper Seasoning, white pepper and cayenne. Reduce the heat and simmer, uncovered, until the flavors are blended and the soup thickens slightly, about 5 minutes longer. Stir in crabmeat; heat through. Sprinkle with chives. Serve at once.
  • Makes 5 cups.

SOUTH CAROLINA SHE-CRAB SOUP



South Carolina She-Crab Soup image

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

Provided by SOWEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 8

Number Of Ingredients 15

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Steps:

  • Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  • Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
  • Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g

SHE-CRAB SOUP



She-Crab Soup image

This is such an awesome soup. It is so simple to make, yet so refined and elegent. It's a great start for any dinner party, or just for lunch.

Provided by BlueHyacinth

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups milk
1/4 teaspoon mace
2 cups crabmeat, flaked and cartilage removed (fresh or frozen)
3 tablespoons butter
2 cups half-and-half
1/2 cup crushed soda cracker
2 tablespoons sherry wine
1 pinch cayenne pepper
salt and pepper, to taste
chopped fresh parsley

Steps:

  • Pour milk into top half of double boiler.
  • Add mace and cook 8 minutes over low heat.
  • Add crabmeat, butter and cream.
  • Season with salt, pepper and cayenne pepper.
  • Stir and cook 15 minutes over low heat.
  • Stir occasionally during cooking.
  • Remove from heat.
  • Add crushed crackers and let stand several minutes to thicken soup.
  • Stir in sherry just before serving.
  • Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 380.9, Fat 28.1, SaturatedFat 17.1, Cholesterol 84.8, Sodium 266.5, Carbohydrate 18.2, Fiber 0.3, Sugar 0.5, Protein 8.5

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