Squash And Crab Soup Recipes

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ORANGE GINGER SQUASH SOUP WITH SESAME CRUSTED CRAB CAKE



Orange Ginger Squash Soup with Sesame Crusted Crab Cake image

Provided by Food Network

Yield 30 servings

Number Of Ingredients 19

3 large butternut squash, peeled, halved, seeded, cut into 2-inch cubes
2 tablespoons canola oil
3 medium onions, chopped
4 tablespoons minced fresh ginger
3 garlic cloves, sliced
1 cup freshly squeezed orange juice
2 quarts chicken stock plus water to cover
Salt and pepper, to taste
1 orange, zested
3 pounds lump crabmeat, picked over
3 eggs, beaten
3 tablespoons minced fresh ginger
3 small scallions, finely chopped
3 tablespoons dry sherry
3 tablespoons freshly squeezed lemon juice
1 1/3 cups mayonnaise
Salt and pepper, to taste
3 cups lightly toasted sesame seeds
2 cups canola oil, for frying

Steps:

  • Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes. In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent. Add roasted squash, orange juice, chicken stock and water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in orange zest. Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well. Taste and season. Form mixture into 30 equal cakes. Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them. In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown. Serve 1 crabcake in each bowl of soup. Garnish with more orange zest.

SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL



Spiced Butternut Squash Soup with Crab and Herb Oil image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 large shallot, sliced
4 cups peeled and diced butternut squash (about 1 1/4 pounds)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup grape seed oil
2 teaspoons harissa (See Cook's Note)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh ginger
8 ounces fresh lump crab meat, picked through to remove any shells
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh mint

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.

SQUASH AND CRAB SOUP



Squash and Crab Soup image

Make and share this Squash and Crab Soup recipe from Food.com.

Provided by ellie_

Categories     Crab

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 carrot, grated
1 onion, minced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 yellow squash, grated (7 cups)
4 cups chicken broth
1 lb crabmeat, shells removed
1/2 cup flour
2 cups milk
2 tablespoons chives, snipped (optional garnish)

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.

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