Yorktown Crab Soup Recipes

KARYN'S CREAM OF CRAB SOUP

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.

CRAB SOUP

Steps:

• Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes. Add the crab or lobster shells and cook for 10 minutes. Add the shallots and saute for five more minutes. Add the Chardonnay and simmer, uncovered, for five minutes. Then add the lobster or fish broth and reduce for 10 minutes. Add the cream and simmer slowly for 15 minutes. Strain the soup and add sea salt and pepper to taste.
• Put eight pieces of lump crab in each serving bowl. Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more. Then puree in a blender or food processor and strain through a sieve.
• In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute. Immerse them immediately in cold water and drain.
• Crisscross the lump crab in each soup bowl with julienned strips. Sprinkle with a touch of lobster coral or green scallion. Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table. Serve the soup in a tureen.

SIMPLE CRAB SOUP

Steps:

• In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
• Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
• Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.

YORKTOWN CRAB SOUP

Steps:

• Melt butter in top of double boiler.
• Add flour, seasonings and milk.
• Stir constantly unti thick.
• Add crabmeat and stir.
• When ready to serve, add heated cream and sherry.