Sweet Potato And Crab Soup Recipe Taste Of Home

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SPICED SWEET POTATO SOUP



Spiced Sweet Potato Soup image

This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

2 pounds sweet potatoes (about 4 medium), peeled and chopped
1 large sweet onion, finely chopped
1 medium sweet red pepper, finely chopped
1-1/2 teaspoons curry powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated lemon zest
1/8 teaspoon coarsely ground pepper
6 cups reduced-sodium chicken broth
Salted pumpkin seeds or pepitas, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY CORN CRAB SOUP



Creamy Corn Crab Soup image

This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SWEET POTATO AND CRAB SOUP



Sweet Potato and Crab Soup image

This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 tablespoons butter, divided
2 medium leeks (white portion only), finely chopped
3 garlic cloves, minced
4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
5 cups vegetable stock
2 cups heavy whipping cream
4 teaspoons fresh thyme leaves, divided
12 ounces lump crabmeat, drained
Croutons, optional

Steps:

  • In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes., Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.

Nutrition Facts : Calories 370 calories, Fat 28g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 994mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

SWEET POTATO CRAB CAKES



Sweet Potato Crab Cakes image

Mild sweet potato flavor and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favorite mayo or aioli sauce. -Robert Bosley, Pacific, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 egg plus 1 egg yolk, lightly beaten
1 medium green pepper, finely chopped
1/2 cup dry bread crumbs
1/4 cup cornmeal
1/4 cup mashed sweet potato
1 green onion (white part only), chopped
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 tablespoons mayonnaise
2 teaspoons seafood seasoning
2 teaspoons ground mustard
1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
4 cans (6 ounces each) lump crabmeat, drained
1/2 teaspoon salt
1/4 cup canola oil

Steps:

  • In a large bowl, combine the egg, egg yolk, pepper, bread crumbs, cornmeal, sweet potato, onion, parsley, lemon juice, mayonnaise, seafood seasoning, mustard and seasoning blend. Fold in crab. Form into 12 patties; sprinkle with salt., In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 290 calories, Fat 16g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

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