Curried Crab Soup From Savannah Recipes

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
• Yield: about 1 cup

CURRIED CRAB SOUP FROM SAVANNAH

Steps:

• Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
• When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
• Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

CURRIED CRAB WITH COCONUT AND CHILI

Steps:

• Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
• Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
• To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
• Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
• Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB

Steps:

• Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
• When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
• Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
• Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
• Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
• Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
• Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

CURRIED CREAM OF CRAB SOUP

Steps:

• 5 Tbs. butter.
• 4 Tbs flour.
• 1 medium onion peeled and chopped.
• 3 stalks of celery chopped.
• 1 1/2 Tbs mild yellow curry powder.
• 1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced.
• 1 cup heavy cream.
• 2 cups milk.
• 2 cups chicken or vegetable stock.
• juice of half a lemon.
• 1 lb fresh crab meat (preferably half shreds and half lump or claw meat).
• salt and pepper to taste.
• 4 Tbs dry sherry.
• Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn.
• Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat.
• Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle.
• Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes.
• Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it.
• Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.

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.