Low Country Cream Of Crab And Squash Soup Recipes

SQUASH AND CRAB SOUP

Steps:

• In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
• Stir in pepper flakes and squash and cook for 10 minutes more.
• Stir in chicken broth and bring to a simmer.
• Stir in crab meat and cooked until heated through.
• In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
• Garnish with chives.

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.

LOW COUNTRY SHRIMP CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

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.

HOMEMADE CRAB SOUP-NO HEAVY CREAM OR "CREAM OF" SOUPS!

Steps:

• Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
• Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
• Whisk in the clam juice and chicken broth. Bring them to a boil.
• Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
• Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
• Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
• **Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called "Neufchatel" cheese.