Herb Soup With Crab 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.

SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL

Steps:

• Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
• Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
• Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
• Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
• Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.

SHE CRAB SOUP

Steps:

• In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

SOUTH CAROLINA SHE-CRAB SOUP

Steps:

• Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
• Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
• Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

CORNISH CRAB BISQUE WITH LEMONY CROUTONS

Steps:

• Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
• Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
• Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
• To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.