EASY TOMATO CRAB BISQUE
Homemade tomato soup made with roasted tomatoes and lots of crab meat. Hearty and satisfying. Make it on the stovetop or in the slow cooker.
Provided by Gloria Duggan | Homemade & Yummy
Categories Main Course Soup
Time 1h40m
Number Of Ingredients 14
Steps:
- Dice ALL your vegetables and set aside.
- In a large pot, heat the oil over medium heat.
- Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
- Add the vermouth and cook for about 2 minutes to evaporate.
- Add the flour and cook for about 2 minutes.
- Add the broth, tomatoes and seasonings. Stir to combine.
- Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
- Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
- Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
- Dinner is ready. ENJOY!
- Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
- Add the vermouth and cook for 2 minutes.
- Add the flour and cook for 2 minutes.
- Place this mixture into the slow cooker.
- Add the tomatoes, broth, and seasonings.
- Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
- Once cooked, add the canned milk and stir.
- Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
- Add the crab meat. Cover and heat for about 30 minutes.
Nutrition Facts : Calories 205 kcal, Carbohydrate 25 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 826 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
BLUSHING TOMATO CRAB BISQUE
My favorite tomato soup becomes a tomato crab bisque! This spicy tomato and crab bisque is loaded with tons of veggies, smooth cream and a hint of heat! So delicious as a starter or a main course!
Provided by Marzia
Categories Comfort Foods
Time 1h35m
Number Of Ingredients 13
Steps:
- roasting: Position a rack in the center of the oven and preheat the oven to 375ºF. Place everything listed under 'roasting' on a large sheet pan. Sprinkle with a big pinch of salt and pepper and toss everything using your hands. Let roast for 1 hour if you have time you can also do this on 350ºF for 1 ½ hours. Check on the ingredients halfway through and toss.
- blend: Transfer the veggies along with any juices to a large pot along with the seafood stock, Worcestershire, 2 tablespoons pesto, cayenne, paprika, and old bay and blend it all using an immersion blender.
- finish: Place the stockpot over medium-high heat and allow the soup to reach a simmer, reduce the heat and let simmer for 10 minutes. Add the cream and allow the soup to come back to a simmer. Taste and adjust with salt and pepper as desired. You can also add the last tablespoon of pesto if you'd like. Add the crab meat and let it heat through for about 5 minutes. Serve in bowls topped with additional crab meat and chopped chives if desired.
TOMATO CHOWDER
Make and share this Tomato Chowder recipe from Food.com.
Provided by maryjane in spain
Categories Chowders
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
- Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
- Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
- Add cheese and stir until cheese has melted and sauce is thick.
- Add to vegetables and bring to a boil.
- Add parsley and serve piping hot.
Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3
CHRISSY'S CRAB CHOWDER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
SEAFOOD BISQUE CHOWDER
I could never decide which I preferred better, a bisque or a chowder. This was my attempt at combining them. Co-workers and family both went nuts for the result.
Provided by Trunzoc
Categories Chowders
Time 1h10m
Yield 6-9 serving(s)
Number Of Ingredients 19
Steps:
- NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --.
- Melt butter in large pot over medium heat.
- add all vegetables except potatoes and cook until onions are clear.
- mix in flour.
- slowly stir in dairy products until smooth.
- add remaining ingredients and stir well.
- keep on medium heat until soup starts to bubble.
- reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.
Nutrition Facts : Calories 487.3, Fat 29.4, SaturatedFat 17.3, Cholesterol 106.4, Sodium 1143.4, Carbohydrate 36.6, Fiber 3.9, Sugar 11.9, Protein 21.2
CRAB LOUIS
We've used this recipe for years. Everyone loves it. You can make this with Alaskan king crab or with shrimp.
Provided by lazyme
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dressing:.
- Mix all ingredients. Cover and chill 30 minutes.
- Drain crabmeat. Chill. Arrange crab, tomatoes, and eggs on greens. Serve with dressing and lemon wedges, if desired.
Nutrition Facts : Calories 369.9, Fat 17.9, SaturatedFat 4, Cholesterol 267.6, Sodium 1488.1, Carbohydrate 22.3, Fiber 3.7, Sugar 7.8, Protein 30.1
CREAMY SHRIMP AND TOMATO CHOWDER
My husband loves this creamy chowder, and it's good for lunchtime or as a light dinner served with focaccia wedges or rolls. It's also super-quick to make and get on the table.
Provided by TasteTester
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
- Ladle chowder into bowls; top with basil. Serve with foccacia wedges or rolls, if desired.
Nutrition Facts : Calories 119.6, Fat 5.7, SaturatedFat 1.7, Cholesterol 116.2, Sodium 154.2, Carbohydrate 4.3, Fiber 0.7, Sugar 2.1, Protein 12.5
CHEESY CRAB SOUP
Make and share this Cheesy Crab Soup recipe from Food.com.
Provided by Parsley
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
- Add flour; stirring constantly.
- Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
- Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
- Stir in cheese until soup is heated through and cheese is melted.
- Serve. Garnish with the chopped parsley.
Nutrition Facts : Calories 483.6, Fat 30.4, SaturatedFat 18.7, Cholesterol 136.8, Sodium 773.1, Carbohydrate 24.6, Fiber 2.3, Sugar 3.8, Protein 29.7
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 LOUIS
I love Crab Louis and this version from Sunset Favorite Recipes sounds good. Times do not include cooking the crab or eggs.
Provided by lazyme
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion.
- Season with salt and lemon juice to taste.
- Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves.
- Place the body meat of the crab on the shredded lettuce.
- Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.
- Pour over the Louis dressing and garnish with crab legs.
DON'T GET CRABBY WITH ME SALAD (CRAB LOUIS)
I was surprised at the few recipes for Crab Louis Salad on 'Zaar, and so I am posting the one I have been making for twenty years. From Joy of Cooking copyright 1964
Provided by Pot Scrubber
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Arrange around the rim of a bowl some whole lettuce leaves.
- Place in the center of the bowl about 1/2 cup shredded lettuce leaves.
- Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better.
- Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce).
- Assemble into bowls and garnish with chopped eggs.
- best if chilled but sometimes I can't wait.
Nutrition Facts : Calories 781.8, Fat 56.1, SaturatedFat 14.4, Cholesterol 371.8, Sodium 1875.9, Carbohydrate 39.9, Fiber 2.9, Sugar 12.9, Protein 30.6
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