MARYLAND-STYLE CRAB SOUP
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.
CREAMY CLAM, CRAB, AND VEGETABLE SOUP
Tastes of seafood, butter, cream, vegetables...and a bit of zing!
Provided by JuliannaPie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
- Crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
- To serve, ladle the soup into bowls and garnish with the cheese crostini.
- Cook's Note: The cooked vegetable mixture can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
- For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
- To serve, ladle the soup into bowls and garnish with the cheese crostini.
- Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
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
More about "fontina vegetable crab soup recipes"
FONTINA-VEGETABLE CRAB SOUP - COMPLETE RECIPES
From completerecipes.com
Reviews 1
CRAB SOUP - ONCE UPON A CHEF
From onceuponachef.com
EASY CRAB SOUP RECIPE - 5 INGREDIENTS! - PIP AND EBBY
From pipandebby.com
FONTINA-VEGETABLE CRAB SOUP | RECIPE | CRAB SOUP, SOUP RECIPES, …
From pinterest.com
19 LUSCIOUS FONTINA CHEESE RECIPES THAT GO BEYOND JUST DIPS!
From cookingchew.com
BEST MARYLAND CRAB SOUP RECIPE EVER - DELISHABLY
From delishably.com
30 MINUTE ONE POT CREAMY CRAB SOUP - MIDWEST FOODIE
From midwestfoodieblog.com
FONTINA-VEGETABLE CRAB SOUP RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
QUICK & SIMPLE VEGETABLE CRAB SOUP RECIPE | THE CRAB PLACE
From crabplace.com
SAVANNAH-STYLE CRAB SOUP RECIPE | MYRECIPES
From myrecipes.com
MARYLAND VEGETABLE CRAB SOUP RECIPE—AN EASTERN SHORE FAVORITE
From phillipsfoods.com
FONTINA-VEGETABLE CRAB SOUP | RECIPE | CRAB SOUP, SOUP RECIPES ...
From pinterest.com
FONTINA-VEGETABLE CRAB SOUP | AMBER THORSON | COPY ME THAT
From copymethat.com
MARYLAND CRAB SOUP RECIPE - OLD BAY
From mccormick.com
BEST SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
FONTINA VEGETABLE CRAB SOUP RECIPE - FOOD.COM
From food.com
You'll also love