Venetian Crab Soup Recipes

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CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

SIMPLE CRAB SOUP RECIPE



Simple Crab Soup Recipe image

Provided by Kristen

Yield 6

Number Of Ingredients 9

1 onion (diced)
4 stalks celery (diced)
3 Russet potatoes (cubed)
2 (6 ounce) cans minced white crab meat
3/4 cup butter
3/4 cup flour
1 quart half and half (or milk)
2 teaspoons salt
pepper, to taste

Steps:

  • Place your your onion, celery and potatoes in a large pot.
  • Drain your crab meat and pour the crab meat liquid over all the veggies.
  • Add enough water to cover all of the vegetables.
  • Simmer over medium heat until veggies are tender.
  • Melt butter in heavy saucepan.
  • Add flour, making a roux, and blend until smooth.
  • Stir constantly while slowly adding half and half.
  • Cook and stir with wire whisk until thick and smooth.
  • Add your mix to the veggies and combine.
  • Add your crab meat, salt, and pepper.
  • Mix until combined and serve.

Nutrition Facts : Servingsize 1 serving, Calories 639 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 4669 mg, Carbohydrate 137 g, Sugar 3 g, Protein 18 mg

KARYN'S CREAM OF CRAB SOUP



Karyn's Cream of Crab Soup image

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

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

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

VERACRUZANA CRAB SOUP



Veracruzana Crab Soup image

This is an elegant soup that I've served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don't substitute fresh for canned here) and olives.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, appetizer, main course

Time 1h15m

Yield Serves six to eight

Number Of Ingredients 15

1 tablespoon olive oil
2 medium onions, chopped
3 large garlic cloves, minced or put through a press
2 medium-size canned jalapeño chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped)
1/4 cup chopped green olives
Scant 1/4 cup capers, drained, rinsed, and chopped
2 28-ounce cans tomatoes, drained and chopped
Salt (1 to 2 teaspoons)
1 pound Yukon gold potatoes, scrubbed and diced
1 pound winter squash or zucchini, peeled and diced (about 2 cups diced)
A bouquet garni made with 2 sprigs each cilantro and mint, and 2 bay leaves
1/2 teaspoon oregano
1 1/2 pounds cooked crabmeat
1/2 cup chopped cilantro
3 limes, cut in wedges, for serving

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue to cook for another minute or two, until the garlic begins to color. Add the tomatoes and about 1/2 teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant. Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes. Add 2 quarts water and salt to taste, and bring to a simmer. Simmer 30 minutes, until the potatoes and winter squash are tender. Taste and adjust seasonings, adding more salt and/or garlic if you wish. Remove from the heat if not serving right away.
  • Bring the soup back to a bare simmer, and stir in the crab. Heat through, stirring and being careful not to let the soup boil or the crabmeat, which is already cooked, will become too rubbery. Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1023 milligrams, Sugar 8 grams, TransFat 0 grams

VENETIAN CRAB SOUP



Venetian Crab Soup image

A savory soup with ginger, saffron, and curry.

Provided by Trattoria Nostrani

Yield Makes 8 (first course) servings

Number Of Ingredients 15

2 tablespoons canola oil
1 small onion, chopped
1 celery rib, chopped
1 small fennel bulb, trimmed and chopped
Shrimp shells from 2 pounds shrimp (reserve shrimp for another use)
1 (28-ounce) can whole tomatoes in juice
1 (1/2-inch) piece ginger, peeled and chopped
1 large pinch saffron threads, crumbled
1/4 teaspoon curry powder
1/2 California bay leaf or 1 Turkish
2 quart chicken stock or reduced-sodium chicken broth
1 (8-ounce) Yukon Gold potato
1 small celery root (celeriac)
1 tablespoon unsalted butter
1 pound jumbo lump crabmeat

Steps:

  • Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers. Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes. Add shrimp shells and cook, stirring occasionally, until shells turn pink. Stir in tomatoes with their juice. Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes. Add chicken stock and boil uncovered 5 minutes. Reduce heat and simmer uncovered 45 minutes.
  • Discard bay leaf, then purée soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids). Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
  • Peel and dice potato. Peel and dice enough celery root to measure 1/2 cup. Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes. Remove from heat and stir in butter and crabmeat. Season with salt and pepper.

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