Crab Soup With Sweet Spices And Ginger Juice Recipes

CRAB SOUP

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
• Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
• Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
• Note: Lemon is really only necessary if not using the sherry.

SIMPLE CRAB SOUP RECIPE

Steps:

• Place your your onion, celery and potatoes in a large pot.
• Drain your crab meat and pour the crab meat liquid over all the veggies.
• Add enough water to cover all of the vegetables.
• Simmer over medium heat until veggies are tender.
• Melt butter in heavy saucepan.
• Add flour, making a roux, and blend until smooth.
• Stir constantly while slowly adding half and half.
• Cook and stir with wire whisk until thick and smooth.
• Add your mix to the veggies and combine.
• Add your crab meat, salt, and pepper.
• Mix until combined and serve.

VENETIAN CRAB SOUP

Steps:

• Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers. Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes. Add shrimp shells and cook, stirring occasionally, until shells turn pink. Stir in tomatoes with their juice. Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes. Add chicken stock and boil uncovered 5 minutes. Reduce heat and simmer uncovered 45 minutes.
• Discard bay leaf, then purée soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids). Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
• Peel and dice potato. Peel and dice enough celery root to measure 1/2 cup. Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes. Remove from heat and stir in butter and crabmeat. Season with salt and pepper.

GINGER AND CUCUMBER JUICE

Steps:

• In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve.
• Serve over ice and garnish with a lemon and cucumber wheel.
• Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka.

HOT AND SOUR SOUP WITH CRAB

Steps:

• Place the dried shiitake mushrooms in a small heatproof bowl and cover with boiling water. Allow to soak for 30 minutes. Drain, rinse, and cut into thin slices. Set aside.
• In a large saucepan, heat the chicken stock. Add the ginger, garlic, chile paste, vinegar, soy sauce, reconstituted shiitake mushrooms, and bamboo shoots. Simmer for 10 minutes. Add the lime juice and sugar and season to taste with salt.
• Make a cornstarch slurry by mixing together the cornstarch and water. Add the slurry to the soup and simmer for a few minutes until the soup thickens. Bring the soup to a boil and slowly pour in the beaten egg, stirring gently a few times with a spoon or with chopsticks. Don't whisk or stir too vigorously--you want nice long shreds of egg. The egg will cook almost instantly. Remove the soup from the heat.
• On the plate: Ladle the soup into 4 bowls. Top each bowl with an ounce of crabmeat and garnish with the green onions.

SPICY CAJUN CRAB AND GREENS SOUP

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.