TOMATO-FENNEL SOUP WITH CRAB
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
- Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.
CHILLED TOMATO SOUP AND CRABCAKES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- Roughly chop the tomatoes and pass through a food mill into a 4-quart stainless steel mixing bowl. Stir in the balsamic vinegar and the garlic, and then whisk in the olive oil. Season with salt and pepper to taste, and set aside.
- Add the crab, mayonnaise, chives and lemon juice to a large mixing bowl and mixing gently, combine well. Season with salt and pepper to taste, and blend in 1 tablespoon olive oil until just combined. Form the crab mixture into 4 round patties, approximately 1 1/2 inches high by 1 1/4 inches wide. Cover and refrigerate for 1 hour. Add 1 tablespoon of olive oil to a 10 inch non-stick saute pan, and place over medium-high heat. Meanwhile, coat the top and bottom of each crabcake with bread crumbs, transfer to the hot pan, and saute until golden brown. Turn and repeat until crabcake is browned on both sides (note: crabcakes are very delicate, so please be gentle when handling them). To serve, stack the basil leaves and slice thinly. Halve the avocado, remove the pit, and using a spoon, invert the half and insert the spoon between the flesh and the skin gently. Jimmy the spoon gently, working deeper and deeper until the flesh is free from the skin. Dice avocado into medium cubes. Ladle the soup into 4 chilled serving bowls and add one quarter of the avocado to each. Place 1 crabcake in the center of the bowl and sprinkle with chiffonade of basil. Garnish each crabcake with a basil top, and serve.
TOMATO-BASIL CRAB BISQUE
Steps:
- Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.
- Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.
CRAB & TOMATO SOUP
Make and share this Crab & Tomato Soup recipe from Food.com.
Provided by staceyelee
Categories Crab
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion and bell pepper till soft.
- Add crab meat, milks and soup.
- I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
- Sometimes I add corn- frozen.
- I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes.
- Can be made thicker and served over rice- also good with shrimp.
- Do not boil- the milks will separate and it will be ruined! SIMMER ONLY!
- Good on a cold day!
Nutrition Facts : Calories 198.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 42.2, Sodium 646.4, Carbohydrate 18.4, Fiber 1, Sugar 5.5, Protein 12.5
CREAMY TOMATO CRAB SOUP
Make and share this Creamy Tomato Crab Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium-size saucepan, melt butter over medium heat.
- Saute onion and garlic until tender.
- Stir in flour, salt, and pepper; continue stirring and cooking until bubbly.
- Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce.
- Bring mixture to a boil, stirring constantly.
- Add in the crab; stir until heated through.
- Season to taste with salt and pepper if needed.
- Ladle soup into individual serving bowls.
- Add a dollop of sour cream and sprinkle with chopped fresh parsley.
SIMPLE EASY CHESAPEAKE BAY ROSY CRAB SOUP FROM THE FARM
Being from Maryland, I know very well homemade crab soup. This is not that recipe. This is a very quick crab and tomato soup recipe that is used to finish extra crab meat off. Being a base recipe, please use this to be creative with, adding or subtracting ingredients and adjusting seasonings for you and your families enjoyment. I haven't used canned crab in this recipe, but feel free to try it!
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a soup pot until tender.
- Add minced garlic, cook for 30 seconds on medium heat.
- Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
- Stir carefully, add crab meat, making sure not to break up crab chunks.
- Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
Nutrition Facts : Calories 207.4, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 647.7, Carbohydrate 33.8, Fiber 6.7, Sugar 13.6, Protein 7
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