Green Crab Soup Recipes

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.

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook until soft.
• Add the asparagus, spinach, thyme and red pepper flakes and cook for 1 minute.
• Add the chicken broth and water. Stir well.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Transfer to a blender and blend until smooth and transfer back to pot.
• Stir in the crabmeat and simmer until heated through.

Steps:

• Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds.
• Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes.
• Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute.
• Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper.
• Ladle soup into bowls and serve.

Steps:

• Heat a large sauce pan on medium then add oil and cook for 30 seconds. Then add garlic, leek and pepper and sautee for about 2 minutes. De galze the pan by adding sherry. Then add chicken stock and reduce heat to low. In the meantime blend blackened seasoning and corn starch together. Slowly combine evaporated milk and mixture together, constantly whisk to avoid lumping. Whisk mixture and Heavy Cream into sauce pan, followed by Seafood stock. Add potatoes,crab, spinach and blk pepper and cook on low for 30 mins. Preheat oven to 400 degrees and fill bowls 3/4 full with soup. Top with cheese and bake for 15 minutes or until the cheese is golden brown. Top with Parsley and cool for 3-5 minutes. Drizzle with lemon juice. Serve immediately and enjoy.