Creamy Clam Crab And Vegetable Soup Recipes

BEST CREAM OF CRAB SOUP

Steps:

• In a large heavy-bottomed pot, melt the butter over high medium heat, then reduce heat to medium. Saute the onion and celery until soft while stirring with a wooden spoon, about 5 minutes.
• Whisk in the flour, and cook for 2 minutes.
• Slowly pour in the seafood stock, whisking continuously so the crab soup remains smooth. Add the heavy cream while whisking, then repeat with the whole milk.
• Stir in the white crab meat, sherry, and spices.
• Turn the heat down to medium low to allow it to simmer for 5 to 8 minutes, then taste and adjust seasonings if needed.
• Serve hot, and garnish each bowl with paprika, chives, freshly grated Parmesan cheese, or oyster crackers.
• To warm up leftovers, pour soup into a pot set over medium heat, stirring frequently so the bottom doesn't burn.

CREAMY CRAB SOUP

Steps:

• In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

CREAM OF CRAB SOUP

Steps:

• Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.