SHE CRAB SOUP
Provided by Food Network
Number Of Ingredients 15
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.
WHISKEYED CRAB SOUP
A good soup from Chandler's Restaurant in Seattle. Plan ahead because this takes about 3 hours to simmer. The hardest part is cleaning the crab! Make extra stock to freeze.
Provided by lazyme
Categories Crab
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Clean the crab and remove the meat from the shell.
- Reserve the meat. Use the shell to make the crab stock.
- Crab stock:.
- Heat the olive oil in a heavy stockpot.
- Add the crab shells, carrot, onion and celery; brown lightly.
- Add brandy and ignite. When flames have expired, add the water, garlic, bay leaf, tarragon and tomato paste.
- Bring stock to a low simmer for 2 to 3 hours and reduce to 1 quart.
- Strain through a fine sieve and refrigerate until ready to use.
- Soup:.
- Make a roux in a heavy saucepan by melting 4 ounces (1 stick) butter over medium heat. When foam subsides, add the flour all at once. Stir constantly, reduce the heat to low and cook, stirring until it is blond-colored (about 5 minutes).
- Add crab stock, cup by cup, whisking thoroughly after each addition. Bring to a boil, reduce to a simmer for 20 minutes, skim frequently.
- Add heavy cream, juice from the lemon, tabasco, worcestershire, old bay and white pepper. Bring back to simmer for 10 minutes.
- Add the whiskey, sherry, 2 tablespoons butter and the reserved crab meat; cook 1 minute to heat through. Salt to taste.
Nutrition Facts : Calories 926.5, Fat 70.1, SaturatedFat 40.5, Cholesterol 341.4, Sodium 946.3, Carbohydrate 22.7, Fiber 1.6, Sugar 2.7, Protein 42.7
MARYLAND CRAB SOUP
The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.
Provided by Cindy Chaney
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g
CREAM OF CRAB SOUP
One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.
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