Crab Soup With Sherry Recipes

KARYN'S CREAM OF CRAB SOUP

Karyn's Cream of Crab Soup image

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Provided by KARYN821

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

Steps:

In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g

CRAB SOUP WITH SHERRY

Crab Soup with Sherry image

Everybody loves the rich, comforting soup that's a tradition in the South. It is brimming with crab and has a smooth texture.-Regina Huggins, Summerville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh or frozen crabmeat, thawed
6 tablespoons sherry or chicken broth
1 small onion, grated
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
2 chicken bouillon cubes
3 cups half-and-half cream
2 tablespoons minced fresh parsley

Steps:

In a small bowl, combine crabmeat and sherry; set aside., In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 382 calories, Fat 23g fat (14g saturated fat), Cholesterol 162mg cholesterol, Sodium 936mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

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