Simple Crab Soup Food

SHE CRAB SOUP II

Steps:

• In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

EASY CRAB SOUP

Steps:

• Open tins of tomato soup and place in saucepan.
• stir in 1 cup water.
• add curry powder, tabasco, crab and sherry.
• bring to a gentle boil and simmer for 2-3 minutes.
• Before serving, season with salt and pepper and add a cup of cream, flick on some parsley.
• Serve with fresh crusty bread.

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.

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.

SHE CRAB SOUP

Steps:

• In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

SIMPLE CRAB SOUP RECIPE

Steps:

• Place your your onion, celery and potatoes in a large pot.
• Drain your crab meat and pour the crab meat liquid over all the veggies.
• Add enough water to cover all of the vegetables.
• Simmer over medium heat until veggies are tender.
• Melt butter in heavy saucepan.
• Add flour, making a roux, and blend until smooth.
• Stir constantly while slowly adding half and half.
• Cook and stir with wire whisk until thick and smooth.
• Add your mix to the veggies and combine.
• Add your crab meat, salt, and pepper.
• Mix until combined and serve.

CRAB SOUP

Steps:

• Pour the stock into a saucepan, add the crab meat and bring to a simmer
• Add all the ingredients with the exception of the spinach, coriander and cornflour
• Simmer gently for 5-10 minutes to infuse
• Mix the cornflour with 1 tbsp of the soup then add to the saucepan and simmer for 1 min whilst stirring
• Add the spinach and coriander and simmer for 1 min. Servce.

MARYLAND CRAB SOUP

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

CREAM OF CRAB SOUP

Steps:

• Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

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.

SIMPLE EASY CHESAPEAKE BAY ROSY CRAB SOUP FROM THE FARM

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.