CRAB AND ASPARAGUS SOUP
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
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.
EASY CREAMY CRAB AND ASPARAGUS SOUP
Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.
Provided by gax000
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
- Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
- Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g
CRAB AND ASPARAGUS SOUP
Make and share this Crab and Asparagus Soup recipe from Food.com.
Provided by Mamie37
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-high heat in a medium saucepan.
- Add asparagus, crab and onions.
- Saute 2 to 3 minutes, or until soft.
- Reduce heat to medium low, add soup, broth and water.
- Bring to a boil, add soy sauce and white pepper to taste.
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
CROCK POT ASPARAGUS CASSEROLE
Make and share this Crock Pot Asparagus Casserole recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place drained asparagus in lightly buttered crock pot.
- Combine soup and cheese.
- Top asparagus with soup mixture, then the cracker crumbs.
- Dot with butter.
- Cover and cook on low for 4 to 6 hours.
Nutrition Facts : Calories 158.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21.4, Sodium 480, Carbohydrate 10, Fiber 2, Sugar 2, Protein 8.1
CRAB AND ASPARAGUS SOUP WITH GREEN ONIONS AND CILANTRO
This is adapted from a recipe by Chefs David and Anne Gingrass. Excellent taste with very little effort!
Provided by Grace Lynn
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the shallots in the oil over medium heat until translucent.
- Add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the crabmeat.
- Add the chicken stock and bring to a boil.
- Slowly pour the eggs in while stirring gently.
- Combine the corn starch and water in a small bowl and mix thoroughly.
- Pour into the boiling soup while stirring and cook for five minutes.
- Remove from the heat and add the soy sauce, fish sauce and white pepper.
- Ladle into bowls and garnish with cilantro and scallions.
- Serve immediately.
Nutrition Facts : Calories 236.4, Fat 11.5, SaturatedFat 2.5, Cholesterol 139.2, Sodium 892.5, Carbohydrate 14.1, Fiber 2.5, Sugar 2.3, Protein 21.8
AUSTRALIAN CRAB AND ASPARAGUS SOUP
Make and share this Australian Crab and Asparagus Soup recipe from Food.com.
Provided by pattikay in L.A.
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, warm the oil. Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).
- Sprinkle with flour and stir quickly to combine.
- Add the milk, stirring constantly, and cook till sauce is smooth.
- Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest.
- Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
- Stir in the crab and asparagus.
- Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked.
- Discard bay leaf and serve.
Nutrition Facts : Calories 231.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 3.3, Sodium 333.9, Carbohydrate 32.8, Fiber 2.3, Sugar 3.1, Protein 9.7
ASPARAGUS CRAB AU GRATIN
Make and share this Asparagus Crab Au Gratin recipe from Food.com.
Provided by bmcnichol
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and set aside.
- In a saucepan, melt 2 tablespoons butter.
- Stir in flour until smooth.
- Whisk in milk, mustard, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17
CRAB AND ASPARAGUS SOUP - CROCKPOT RECIPE
Provided by shammy
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically. Slowly stir in the corn starch slurry into the soup. Continue stirring to thicken, about 1 minute. 3.While stirring the soup, slowly pour the eggs in a steady stream. Continue stirring eggs to create shreds or ribbons and until eggs are set, about 1 minute. Adjust seasonings to taste. Serve by garnishing with cilantro and a little freshly ground black pepper.
CROCK POT CRAB SOUP
I love Cream of Crab soup and this is just fabulous! Rich, simple and satisfying. The key is to use fresh Crab. This is very worthy of serving to guests as a first course.
Provided by Little Bee
Categories Crab
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except sherry and crushed crackers in Crock Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken.
- Garnish with Old Bay Seasoning or Paprika.
SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. This is a nice, light soup that my whole family likes. I can't always get my hands on white asparagus (it's so expensive) but I've use green with no problems. Posted for World Zaar Tour 05.
Provided by Amis227
Categories Clear Soup
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve the cornstarch in the 2 tbsp of water. Set aside.
- Bring water to a boil and put the pork bones inches
- Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
- Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
- Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
- Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
- Add the cornstarch-and-water mixture and stir for a few minutes.
- Break the egg open and drop it into the actively boiling soup while stirring.
- Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
- Continue to cook until the asparagus is heated through.
- Sprinkle the coriander and scallion green over the soup before serving.
Nutrition Facts : Calories 75.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.1, Sodium 1547.6, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 9.9
CRAB & ASPARAGUS SOUP
Make and share this Crab & Asparagus Soup recipe from Food.com.
Provided by Chickee
Categories Crab
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Pick meat from crabs, reserving shells.
- Crush shells, place in a saucepan with the stock and bring to the boil.
- Reduce heat, crush shells with a meat mallet or wooden spoon as much as possible.
- Cover and simmer for 15 minutes.
- Strain, pushing through a fine sieve to extract as much liquid as possible from shells.
- Strain stock again, through muslin or a very fine sieve, into cleaned saucepan.
- Add ginger and asparagus spears. Bring to the boil, reduce heat, cover and simmer for about 5 minutes until asparagus is just tender.
- Add the green onions, sesame oil and arrowroot paste, increase heat and stir until soup thickens.
- Reduce heat, add crabmeat and slowly pour in egg, stirring slowly so that the egg forms thin ribbons through the soup.
- Taste, add salt and pepper and serve garnished with coriander leaves if you like.
- Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own.
Nutrition Facts : Calories 530, Fat 14.2, SaturatedFat 3.5, Cholesterol 390.2, Sodium 1653.5, Carbohydrate 24.1, Fiber 0.6, Sugar 8.6, Protein 71.5
CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB
I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.
Provided by Marla Swoffer
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
- When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
- Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
- Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
- Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
- Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
- Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.
Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7
ASPARAGUS CRAB CASSEROLE
On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
JAN'S CREAM OF ASPARAGUS SOUP FOR THE CROCK POT
I found this on the 'net... posted in reply to a request. Jan's Cream of Asparagus Soup for the Crock pot This is not a low-fat recipe, but hey, asparagus is a good excuse to splurge. Note: This is for a 5-quart crock pot, which is larger than the usual. Cut down the proportions if you have a smaller crock pot.
Provided by papergoddess
Categories Potato
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Break off and discard the tough, thick end of each asparagus spear.
- Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper.
- Add water to within 1 inch of the top of the crock pot.
- Cover the crock pot and cook on high for 6-7 hours.
- About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender.
- Use a ladle to add some of the liquid from the crock pot to the blender.
- Puree the mixture and add back in to the crock pot.
- Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot.
- Add the corn starch to the remaining half-and-half in the carton.
- Close the carton well and shake vigorously.
- Add the mixture to the crock pot.
- Continue to cook on high for 1 hour, stirring occasionally.
- Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.
Nutrition Facts : Calories 233.1, Fat 9.9, SaturatedFat 6, Cholesterol 30.2, Sodium 590.2, Carbohydrate 31.5, Fiber 4.7, Sugar 5.6, Protein 6.8
CHEESY CREAM OF ASPARAGUS SOUP
Steps:
- Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.
Nutrition Facts : Calories 261 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.
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