Hot Crab And Prawn Soup Recipes

CRAB AND SHRIMP SEAFOOD BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
• Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
• Warm the milk in another saucepan over medium heat.
• Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
• Add the freshly ground black pepper, tomato paste, and heavy cream.
• If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
• Stir in the shrimp, crab, and sherry. Bring it to a simmer.
• Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.

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.

SHRIMP & CRAB SOUP

Steps:

• Bring broth and shrimp shells to a boil.
• Add crab legs.
• Cook 4 minutes.
• Remove crab legs to a bowl to cool.
• Remove shrimp shells and discard.
• Strain broth for any leftover pieces of shells.
• Reduce heat to medium.
• Add celery, carrots, peppers, tomatoes and seasonings.
• Cook until vegetables are tender.
• Meanwhile, shell crab legs and break meat into bite size pieces.
• Add juices to the soup from the bowl the crab cooled in.
• Add shrimp and cook about 4 minutes.
• Add crab meat.
• Serve with hot crusty bread and salad.
• Delicious.

CRAB 'N SHRIMP DIP

Steps:

• Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

HOT AND SOUR SOUP WITH IMITATION CRAB

Steps:

• Bring chicken stock to a boil in a saucepan. Add soy sauce, pepper, and chili garlic sauce. Add imitation crab and tofu; boil for 5 minutes. Add vinegar and tahini; boil for 5 minutes.
• Whisk egg in a small cup; slowly pour into the soup and stir a few times. Let boil for 30 seconds to 1 minute.
• Add coconut and remove from the heat.

HOT & SOUR PRAWN & SWEETCORN SOUP

Steps:

• Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands.
• Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve.