SQUASH AND CRAB SOUP
Make and share this Squash and Crab Soup recipe from Food.com.
Provided by ellie_
Categories Crab
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
- Stir in pepper flakes and squash and cook for 10 minutes more.
- Stir in chicken broth and bring to a simmer.
- Stir in crab meat and cooked until heated through.
- In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
- Garnish with chives.
SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
- Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
- Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
- Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
- Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.
SQUASH O'LANTERN WITH DUNGENESS CRAB
Steps:
- Bring a large pot of water to a boil. Preheat a pizza oven or regular oven to 350 degrees F.
- Carefully cut the acorn squash in half, not just by simply slicing through, but by cutting it into a flower shape--as if you were decorating for Halloween. In other words, create jagged edges by making 45 degree slices that connect all around the circumference of the acorn squash. Scoop out the seeds from both sides of the squash.
- Add the cleaned, "flower" acorn squash halves to the boiling water and blanch to slightly soften, about 10 minutes. Remove from the boiling water and let cool to the touch.
- Meanwhile, gently mix together the crab, mayonnaise, egg yolk, Dijon mustard, fish sauce and chives in a medium bowl. Season with salt and pepper.
- Divide the crab mixture between the 2 halves of the squash and place in a 9-by-13-inch or oval baking dish. Bake, rotating the pan halfway through cooking, until everything is golden brown, about 30 minutes. Garnish with fresh dill before serving.
LOW COUNTRY CREAM OF CRAB AND SQUASH SOUP
A South Carolina recipe ideal for the times when the Squash Fairy arrives and the family is tired of squash. It's very rich, so you may wish to moderate the amounts of butter and cream and crab.
Provided by fluffernutter
Categories Crab
Time 35m
Yield 10 cups
Number Of Ingredients 14
Steps:
- Melt the butter in a 1-gallon pot and saute the carrots, onions and garlic until onion is transparent.
- Add the pepper flakes and squash and cook until squash is tender.
- Add the crab base and water and mix well.
- Heat to a simmer then add the crab meat.
- Heat through and taste the soup. Add more water if it seems to strong or salty (since soup bases vary in strength).
- Whisk together the flour and a little of the milk to make a paste.
- Whisk in the remaining flour and half-and-half. Add the mixture to the soup.
- Cook, stirring, until the soup thickens, but try not to let it boil.
- Add salt to taste, if needed.
- Garnish with chives to serve.
Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 8.2, Cholesterol 55.8, Sodium 474.8, Carbohydrate 12.2, Fiber 1.6, Sugar 3, Protein 11.9
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