Chili Crab Shrimp Soup Recipes

Steps:

• 1. In a soup pot/Dutch oven, combine water, onions, and all seasonings. Heat to a boil then reduce heat to low; simmer for 10 min.
• 2. Add shrimp, simmer 10 more min.
• 3. Stir in soup.
• 4. Add 1/2 and 1/2...
• 5. ... crab meat, and sherry and lemon zest. Heat through.
• 6. Ladle into bowls and serve with crust bread. makes 4 servings or 6 cups.

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Steps:

• Fry bacon pieces in a big pot; when nice and crispy, remove bacon and set aside.
• Melt butter into bacon grease and place chopped onion in first, then add chopped carrot and celery, and finally the garlic, to bacon grease in pan and saute till softened. Add salt and pepper depending on your tastes, remember this will end up being a big pot of soup.
• Add enough water to softened veggies in pan to cover slightly, let boil down a about 10 minutes. Add as much chili powder as you like (I use about a TBSP., but you can use more - it really makes the flavor of this soup) and then just add a pinch of cayenne for a little more kick.
• After water is boiling and has reduced a bit, add the chopped potatoes. Add just a little more water and let the mixture boil another 5-10 minutes to help get the potatoes close to softened (they don't have to be completely cooked yet).
• Once the potatoes and other veggies are close to being soft and ready to eat, add 2 cups of milk. As it is starting to heat, make sure to break down crab (pull body shell off and take center of crab and use kitchen shears to cut into 1/4, pull legs off, clean it all up, and use shears to cut just a small slit into each leg and claw piece so soup can seep into crab meat for nice flavor) and then throw Crab in with the milky veggies in the large soup pot.
• Once the soup is hot and the crab is in it, make sure to turn the stove to low and try not to have the soup boil over. Add shrimp just to warm them up. Top off with the bacon pieces. Adjust salt and pepper to taste.
• (If you like your soup thicker and more like chowder, you could add a mix of 1/2 cup milk and 2 tablespoons flour (shaken together in a small closed jar) to the soup a few minutes before finishing to thicken it up, if you like.). The chili and spice amounts can easily be adjusted to your tastes, it's a real flexible recipe.

Steps:

• Melt butter in heavy saucepan over meduium-high heat.
• add onion and celery ,.
• saute' until tender ,about 6 minutes.
• Add clam juice , tomatoes with their jucies and sherry.
• Bring to a boil.
• Add next 8 ingredients.
• Simmer until barley is tender ,stirring often about 25 minutes.
• Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
• season with salt and pepper.
• .

Steps:

• Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
• In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
• Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
• Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
• Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
• Remove the crab legs and head, and plate up on a shallow dish.
• Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
• Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
• Enjoy!

Steps:

• Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.
• Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12-15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)
• Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.
• Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.