Crabmeat And Corn Soup Recipes

CRABMEAT AND CORN SOUP

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

CORN AND CRAB CHOWDER

Steps:

• Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

EASY CRABMEAT AND CORN SOUP

Steps:

• Mix together first 4 ingredients and bring to a boil.
• Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
• Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
• Serve!

CRABMEAT AND CORN SOUP

Steps:

• In a heavy bottom cooking pot, melt butter on medium heat.
• Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
• Add milk gradually stirring continously until it starts to simmer.
• Add half and half, stir gently until well blended.
• Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
• Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
• Adjust seasonings to taste.
• Garnish with sprinkles of chopped fresh parsley and serve immediately.
• If using fresh corn, use 4 large cobs.
• Cut kernels off cobs, scrape cobs for any milk and add to soup.
• Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
• Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.

CHINESE CRAB AND CORN SOUP

Steps:

• 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
• 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
• 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.