CRAB SOUP
This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.
Provided by Jennifer Segal
Categories Soups
Time 20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 475, Fat 37 g, Carbohydrate 17 g, Protein 18 g, SaturatedFat 23 g, Sugar 11 g, Fiber 0 g, Sodium 580 mg, Cholesterol 167 mg
SPICY LIME AVOCADO SOUP
My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.
Provided by SerenaBloom
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 52m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
- Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
- Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
- Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
- Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 29.1 g, Cholesterol 34.3 mg, Fat 37.4 g, Fiber 15.7 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 538.9 mg, Sugar 4.8 g
QUICK AND EASY SPICY CRAB SOUP
This is a favorite recipe from the National Fisheries Institute. I have not tried it because I'm allergic to seafood, but the rest of my family likes it.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, water, broth, celery, onion, seafood seasoning, and lemon pepper in 6 quart soup pot. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes.
- Add corn and peas; simmer 10 minutes more.
- Add crabmeat and simmer until hot. Serve.
Nutrition Facts : Calories 202.6, Fat 1.7, SaturatedFat 0.3, Cholesterol 31.7, Sodium 1039.2, Carbohydrate 28.4, Fiber 6.3, Sugar 3.6, Protein 21.3
SPICY LIME CRAB SOUP
Steps:
- Put 4 cups Chicken Broth in Medium sized Pot, add Cilantro, Corn, Cumin, Chipotle Sauce and Jalapenos. Let Simmer/low heat for 20 minutes. Peel and Pit Avocado - chop into cubes. In bowl add 1/4 cup of chicken broth and a dash of milk. Add cubed avocado. Beat together until smooth. Add avocado mixture to chicken broth. Add crab meat. Let simmer/low heat for another 15 minutes. Serve - Add Tortilla chips is wanted
SPICY LUMP CRAB SOUP
Fall has come.... so bring on the hearty soups. Spicy Lump Crab Soup is one of my favorites. Quick and easy full of veggies and flavor. The foundation of this soup is great with any left over meat. Enjoy!
Provided by Carol White
Categories Vegetables
Time 35m
Number Of Ingredients 12
Steps:
- 1. In large soup pot over medium heat, add olive oil, garlic and onions and saute for about 2 minutes or until translucent. Then add chicken broth, tomatoes and potatoes and let simmer for about 5 - 7 minutes.
- 2. Add corn, red, green and chili peppers and let simmer for about 2 - 3 minutes. Then add Old Bay seasoning and season to taste with salt and pepper if desired.
- 3. Add in crab meat, be careful not to break up the lumps. Let simmer for about 5 minutes.
- 4. Ladle soup in bowls garnish with fresh chopped chives and serve with crackers or your favorite whole grain french bread.
SPICY CRAB AND SHRIMP SOUP
A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.
Provided by mjmurr
Categories Crab
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy saucepan over meduium-high heat.
- add onion and celery ,.
- saute' until tender ,about 6 minutes.
- Add clam juice , tomatoes with their jucies and sherry.
- Bring to a boil.
- Add next 8 ingredients.
- Simmer until barley is tender ,stirring often about 25 minutes.
- Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
- season with salt and pepper.
- .
Nutrition Facts : Calories 408.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 196.6, Sodium 2025.6, Carbohydrate 50.5, Fiber 5.3, Sugar 16.5, Protein 37.9
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MARYLAND CRAB SOUP - HOUSE OF NASH EATS
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5/5 (4)Total Time 50 minsCategory SoupCalories 239 per serving
- Combine carrots, potato, onion, celery, green beans, corn, lime beans, peas, Worcestershire sauce, Old Bay seasoning and mustard in a large heavy bottomed pot over medium-high heat. Add the canned tomatoes, tearing up the tomatoes into chunks, along with the tomato juice from the can, beef broth, and water.
- Bring to a boil, then reduce the heat to medium-low and let the soup simmer for 20 minutes. Add the crabmeat and season with salt and pepper. Simmer for another 15 to 30 minutes, stirring occasionally. The flavors will meld the longer the soup simmers, but it is ready to eat as soon as the potatoes and other vegetables are tender.
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