Cheesy Crab Soup Recipes

Steps:

• In a saucepan melt the butter and blend in the salt, pepper, & flour. Gradually add the milk, stirring constantly until thickened. Add the cheese, stirring over low heat until the cheese has melted. Add the crabmeat and heat very slowly. Garnish with the chives and the Old Bay seasoning to taste.

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.

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.

Steps:

• Heat oil in heavy large saucepan over medium heat.
• Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Add tomatoes with their liquid; break up tomatoes.
• Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
• Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
• Add peas to soup and simmer 2 minutes.
• Add crabmeat, parsley and hot pepper sauce.
• Simmer until crabmeat is heated through, about 1 minute.
• Season with salt and pepper and serve.

Steps:

• Heat soup and milk in a heavy saucepan stir until creamy and smooth. Add crabmeat and butter stir constantly. Mix in seasoning heat through but do not boil. Serve immediately. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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).

Steps:

• Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
• Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
• While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
• Serve with a light salad of mixed greens and French bread and enjoy!
• You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.