KK'S CREAM OF CRAB SOUP
As a Maryland native growing up, crab was always plentiful, available and fresh - usually caught that day. Today I buy fresh lump or jumbo lump crab for this soup, depending on the audience. Using a lesser grade of crab won't give you the premium results you are probably seeking.
Provided by KK7707
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Gently remove cartilage from crab meat.
- Melt butter in a 2-3 quart sauce pan.
- Add the onion and cook 3-4 minutes - until translucent.
- Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
- Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
- Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
- Use a little of the liquid to thin the tomato paste and stir it back into the soup.
- Cook on med-low heat until thickened, but do not let it boil.
- Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
- Heat gently another 5 minutes and serve.
- Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
- A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.
Nutrition Facts : Calories 607.1, Fat 41.5, SaturatedFat 24.9, Cholesterol 219, Sodium 1484.3, Carbohydrate 22.1, Fiber 0.6, Sugar 11.7, Protein 31.1
CREAM OF CRAB SOUP
Are you a seafood lover on the lookout for go-to fall and winter soup? Try our cream of crab soup, which some think of as a creamier version of our Maryland Crab Soup with Old Bay. If you want more seafood inspiration, we've got you covered with more recommended in-season seafood recipes.
Provided by Old Bay
Categories Soups, Stews, and Chili,
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.
Nutrition Facts : Calories 287 Calories
CREAM OF CRAB SOUP
One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.
CURRIED CREAM OF CRAB SOUP
Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David.
Provided by Busters friend
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 626.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 203.6, Sodium 541, Carbohydrate 23.2, Fiber 2.3, Sugar 2.3, Protein 26.9
KARYN'S CREAM OF CRAB SOUP
This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
Provided by KARYN821
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g
CREAMY CRAB SOUP
A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.-Marilyn Shaw, Middletown, Delaware
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
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).
Nutrition Facts : Calories 243 calories, Fat 15g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 618mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
CREAM OF CRAB SOUP FROM THE SHORE
The realtors sent a recipe flyer. How did they know how much I would like that? All the cream of crab soups posted here sounded so good but this one does too and was different enough to post. I guessed time and servings.
Provided by Oolala
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring milk almost to a boil and add the rest of the ingredients except flour and water.
- Make a paste of the flour, using just enough water added to it to get a paste texture and blend paste into the soup.
- Bring this mixture to almost a boil and repeat the paste blend made now from the last 3 tablespoons flour and blend in again.
- Stir to blend and serve.
Nutrition Facts : Calories 617.5, Fat 44.1, SaturatedFat 27.2, Cholesterol 139, Sodium 2184.9, Carbohydrate 37, Fiber 0.6, Sugar 1.2, Protein 20.2
CREAM OF CRAB SOUP
This is a surprisingly simple and delicious soup. Versatile, you can add potato or cauliflower or other veggies, if you like. :)
Provided by Julesong
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve bouillon cube in water.
- Cook onion in butter until tender, blend in flour and seasonings.
- Add milk and bouillon gradually; cook until thick, stirring constantly.
- Add crabmeat, heat.
- Garnish with parsley.
- Note: you can saute a clove of garlic along with the onion, too.
- (An adopted recipe.)
Nutrition Facts : Calories 389.7, Fat 29.6, SaturatedFat 18.4, Cholesterol 115.6, Sodium 1074.7, Carbohydrate 11.3, Fiber 0.2, Sugar 0.4, Protein 20
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