MARYLAND-STYLE CRAB SOUP
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.
CRAB VEGETABLE SOUP
Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.
Nutrition Facts : Calories 167 calories, Fat 2g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 691mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
TOMATO AND CRAB SOUP
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Provided by Ian Knauer
Categories Soup/Stew Shellfish Tomato Quick & Easy Dinner Lunch Seafood Crab Summer Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
- Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.
CREAMY CLAM, CRAB, AND VEGETABLE SOUP
Tastes of seafood, butter, cream, vegetables...and a bit of zing!
Provided by JuliannaPie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g
ROASTED BEET, CRAB AND VEGETABLE SOUP
We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.
Provided by Lyndal Khaw Nichols
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
- Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g
SHRIMP & CRAB SOUP
This soup was a favorite at a long since closed restaurant. They would never give me the recipe so I did it myself. I'd guess it's low in fat and calories, too.
Provided by Mary Close
Categories Crab
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth and shrimp shells to a boil.
- Add crab legs.
- Cook 4 minutes.
- Remove crab legs to a bowl to cool.
- Remove shrimp shells and discard.
- Strain broth for any leftover pieces of shells.
- Reduce heat to medium.
- Add celery, carrots, peppers, tomatoes and seasonings.
- Cook until vegetables are tender.
- Meanwhile, shell crab legs and break meat into bite size pieces.
- Add juices to the soup from the bowl the crab cooled in.
- Add shrimp and cook about 4 minutes.
- Add crab meat.
- Serve with hot crusty bread and salad.
- Delicious.
Nutrition Facts : Calories 126.9, Fat 1, SaturatedFat 0.2, Cholesterol 70.2, Sodium 917.2, Carbohydrate 5.9, Fiber 1.9, Sugar 3.6, Protein 22.9
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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