Green Crab Soup Food

CREAMY CRAB SOUP

Steps:

• In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

GREEN CRAB SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook until soft.
• Add the asparagus, spinach, thyme and red pepper flakes and cook for 1 minute.
• Add the chicken broth and water. Stir well.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Transfer to a blender and blend until smooth and transfer back to pot.
• Stir in the crabmeat and simmer until heated through.

CRAB SOUP

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
• Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
• Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
• Note: Lemon is really only necessary if not using the sherry.

GREEN CRAB SOUP

Steps:

• Heat a large sauce pan on medium then add oil and cook for 30 seconds. Then add garlic, leek and pepper and sautee for about 2 minutes. De galze the pan by adding sherry. Then add chicken stock and reduce heat to low. In the meantime blend blackened seasoning and corn starch together. Slowly combine evaporated milk and mixture together, constantly whisk to avoid lumping. Whisk mixture and Heavy Cream into sauce pan, followed by Seafood stock. Add potatoes,crab, spinach and blk pepper and cook on low for 30 mins. Preheat oven to 400 degrees and fill bowls 3/4 full with soup. Top with cheese and bake for 15 minutes or until the cheese is golden brown. Top with Parsley and cool for 3-5 minutes. Drizzle with lemon juice. Serve immediately and enjoy.

CREAMY CORN CRAB SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

MARYLAND-STYLE CRAB SOUP

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.

CRAB AND ASPARAGUS SOUP WITH GREEN ONIONS AND CILANTRO

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.