Spicy Crab Soup Recipes

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CHILLED PEA SOUP WITH SPICY CRAB



Chilled Pea Soup with Spicy Crab image

"Pureed peas make a vibrant, beautiful soup."

Provided by Tyler Florence

Time 1h20m

Yield 4 cups

Number Of Ingredients 11

2 cups frozen peas, thawed
1 14.5-ounce can vegetable broth
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon sambal oelek (Asian chili paste)
Juice of 1/2 lemon
1 cup fresh lump crabmeat, picked over
1/4 bunch mint, finely chopped
Sea salt

Steps:

  • Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.
  • Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.

SPICY CAJUN CRAB AND GREENS SOUP



Spicy Cajun Crab and Greens Soup image

Categories     Soup/Stew     Tomato     Quick & Easy     Crab     Spinach     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup vegetable oil
1/4 cup all purpose flour
3 to 5 teaspoons Cajun seasoning
2 1/2 cups bottled clam juice
2 14 1/2-ounce cans diced tomatoes with caramelized onion, in juice
1 6-ounce bag baby spinach leaves
2 tablespoons chopped fresh thyme
1 garlic clove, pressed
1 pound lump crabmeat

Steps:

  • Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds. Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes. Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute. Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper. Ladle soup into bowls and serve.

MARYLAND-STYLE CRAB SOUP



Maryland-Style Crab Soup image

Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
2 cups water
1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
2 cups cubed peeled rutabaga
2 cups chopped cabbage
1 medium onion, finely chopped
1 medium carrot, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup cut fresh green beans (1-inch pieces)
4 teaspoons seafood seasoning
1 teaspoon celery seed
1 vegetable bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or lump crabmeat, drained

Steps:

  • In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.

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

QUICK AND EASY SPICY CRAB SOUP



Quick and Easy Spicy Crab Soup image

This is a favorite recipe from the National Fisheries Institute. I have not tried it because I'm allergic to seafood, but the rest of my family likes it.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb crabmeat, cooked and flaked cartilage removed
1 (28 ounce) can crushed tomatoes, in tomato puree undrained
2 cups water
1 (10 3/4 ounce) can chicken broth
3/4 cup chopped celery
3/4 cup diced onion
1 teaspoon seafood seasoning
1/4 teaspoon lemon pepper
1 (10 ounce) package frozen corn, thawed
1 (10 ounce) package frozen peas, thawed

Steps:

  • Combine tomatoes, water, broth, celery, onion, seafood seasoning, and lemon pepper in 6 quart soup pot. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes.
  • Add corn and peas; simmer 10 minutes more.
  • Add crabmeat and simmer until hot. Serve.

Nutrition Facts : Calories 202.6, Fat 1.7, SaturatedFat 0.3, Cholesterol 31.7, Sodium 1039.2, Carbohydrate 28.4, Fiber 6.3, Sugar 3.6, Protein 21.3

CRAB SOUP WITH SWEET SPICES AND GINGER JUICE



Crab Soup with Sweet Spices and Ginger Juice image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3/4 pound jumbo crabmeat, picked over to remove cartilage
1 fresh cayenne chile
3 tablespoons canola oil
1 large garlic clove, blanched and minced
1 tablespoon onion, finely chopped
2 teaspoons Garam Masala
2 tablespoons fresh ginger juice
1 teaspoon saffron powder
4 cups heavy cream
Coarse salt, to taste

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.

SPICY CRAB SOUP



Spicy Crab Soup image

Categories     Soup/Stew     Pepper     Shellfish     Tomato     Seafood     Crab     Hot Pepper     Fall     Tortillas     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 13

16 cups water
4 1/2 to 5 1/2 lb live blue crabs (about 14) or Dungeness crabs* (about 3)
1 medium white onion
6 garlic cloves, 3 peeled and halved, 3 left unpeeled
1 dried whole chipotle chile**, stemmed
2 lb tomatoes
2 tablespoons olive oil
3 fresh epazote sprigs*** or 1 tablespoon crumbled dried
4 (5-inch) corn tortillas, torn into 2-inch pieces
1 teaspoon cornstarch
1 3/4 teaspoons salt
Special Equipment
a wide 8- to 10-qt heavy pot with a tight-fitting lid; kitchen shears; cheesecloth

Steps:

  • Cook and clean crabs:
  • Bring water to a simmer in pot and add crabs using tongs. Cover pot and cook over high heat until crab shells are bright red, 5 to 6 minutes. Transfer crabs to a shallow baking pan and reserve cooking liquid in pot.
  • When crabs are cool enough to handle, break off 16 claws, working over pan to catch juices, and reserve claws, covered and chilled, for garnish (if using Dungeness crabs, reserve 16 hind legs). Still working over pan, pull off aprons (abdomens), legs, and remaining claws from crabs and add to pot, then cut crabs in half, through shell, with kitchen shears (if using Dungeness crabs, pull top shells from bodies and crack front claws with a mallet). Dip crabs into cooking liquid to rinse off mustard (tomalley), then pull apart shells and extract meat and any orange-red roe with your fingers. (There are bits of meat in all the nooks and crannies.) Put meat and roe in a small bowl and chill, covered. Add all shells and any juices from baking pan to cooking liquid in pot.
  • Make broth:
  • Quarter onion and add 1 quarter to crab cooking liquid along with halved garlic cloves. Boil broth, uncovered, skimming froth frequently, until liquid is reduced to about 8 cups, about 50 minutes. Carefully pour broth through a cheesecloth-lined sieve into a large bowl, pressing on and then discarding solids.
  • Make sofrito while broth is reducing:
  • Heat a dry well-seasoned cast-iron skillet over moderately high heat until hot, then toast chile 30 seconds on each side and transfer to a blender. Pan-roast unpeeled garlic, turning with tongs, until browned in spots, 3 to 5 minutes. Cool garlic, then peel and add to blender. Pan-roast tomatoes, turning occasionally, until browned in spots, about 10 minutes. Meanwhile, chop remaining onion and add to blender. Cool tomatoes, then core, peel, and quarter and add to blender.Purée mixture until smooth. Force purée through a medium-mesh sieve into a bowl and discard solids.
  • Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking and carefully stir in purée (oil will splatter). Cook, stirring frequently, until thickened, about 15 minutes, to make sofrito. Add epazote and 7 cups strained broth, then simmer soup over moderately low heat, stirring occasionally, 30 minutes.
  • Add remaining broth to blender along with tortillas, cornstarch, and salt and blend until smooth, 1 to 2 minutes. Pour mixture through cleaned medium-mesh sieve into a bowl, pressing on and then discarding solids. Stir tortilla purée into soup and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove and discard epazote if fresh. Stir in reserved crabmeat and simmer just until heated through. Serve soup ladled over reserved claws.

SPICY CAJUN CRAB AND GREENS SOUP



Spicy Cajun Crab and Greens Soup image

Cajun seasoning spikes this soup with heat, so adjust according to your taste. Serve with: Jalapeño corn bread and carrot sticks.

Provided by southern chef in lo

Categories     Crab

Time 12m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup vegetable oil
1/4 cup all-purpose flour
3 -5 teaspoons cajun seasoning
2 1/2 cups bottled clam juice
2 (14 1/2 ounce) cans diced tomatoes with sweet onions, in juice
1 (6 ounce) bag baby spinach leaves
2 tablespoons chopped fresh thyme
1 garlic clove, pressed
1 lb lump crabmeat

Steps:

  • Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds.
  • Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes.
  • Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute.
  • Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper.
  • Ladle soup into bowls and serve.

Nutrition Facts : Calories 192.4, Fat 10.2, SaturatedFat 1.3, Cholesterol 60.4, Sodium 523.1, Carbohydrate 6.2, Fiber 0.9, Sugar 0.1, Protein 18.7

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