CRAB SOUP
Provided by Joan Nathan
Categories soups and stews, appetizer
Time 1h15m
Yield Twelve servings
Number Of Ingredients 16
Steps:
- Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes. Add the crab or lobster shells and cook for 10 minutes. Add the shallots and saute for five more minutes. Add the Chardonnay and simmer, uncovered, for five minutes. Then add the lobster or fish broth and reduce for 10 minutes. Add the cream and simmer slowly for 15 minutes. Strain the soup and add sea salt and pepper to taste.
- Put eight pieces of lump crab in each serving bowl. Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more. Then puree in a blender or food processor and strain through a sieve.
- In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute. Immerse them immediately in cold water and drain.
- Crisscross the lump crab in each soup bowl with julienned strips. Sprinkle with a touch of lobster coral or green scallion. Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table. Serve the soup in a tureen.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 63 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 37 grams, Sodium 983 milligrams, Sugar 7 grams
VERACRUZANA CRAB SOUP
This is an elegant soup that I've served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don't substitute fresh for canned here) and olives.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer, main course
Time 1h15m
Yield Serves six to eight
Number Of Ingredients 15
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue to cook for another minute or two, until the garlic begins to color. Add the tomatoes and about 1/2 teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant. Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes. Add 2 quarts water and salt to taste, and bring to a simmer. Simmer 30 minutes, until the potatoes and winter squash are tender. Taste and adjust seasonings, adding more salt and/or garlic if you wish. Remove from the heat if not serving right away.
- Bring the soup back to a bare simmer, and stir in the crab. Heat through, stirring and being careful not to let the soup boil or the crabmeat, which is already cooked, will become too rubbery. Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1023 milligrams, Sugar 8 grams, TransFat 0 grams
SIMPLE CRAB SOUP
Provided by Mark Bittman
Categories dinner, quick, soups and stews, appetizer
Time 30m
Yield About 2 quarts (4 to 6 servings)
Number Of Ingredients 11
Steps:
- In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
- Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
- Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 838 milligrams, Sugar 2 grams, TransFat 0 grams
SNAPPER VERACRUZANA
Steps:
- In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
- Preheat the oven to 400 degrees F.
- Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
- Serve the fish garnished with parsley and lime wedges.
More about "veracruzana crab soup nytimes recipes"
VERACRUZANA CRAB SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6-8Total Time 1 hr 30 minsEstimated Reading Time 5 mins
BEST SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
RECIPES AND COOKING GUIDES FROM THE NEW YORK TIMES …
From cooking.nytimes.com
MORE CHUNKY SOUPS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
SOUP RECIPES OUR FOOD STAFF COOKS ON REPEAT - THE NEW YORK TIMES
From nytimes.com
PUT SOME SEAFOOD INTO YOUR SOUP POT - LOS ANGELES TIMES
From latimes.com
SIMPLE SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
OUR 17 COZIEST VEGETARIAN SOUPS - THE NEW YORK TIMES
From nytimes.com
VERACRUZ STYLE FISH SOUP (BACALAO A LA VERACRUZANA)
From muybuenocookbook.com
VERACRUZANA CRAB SOUP RECIPES- WIKIFOODHUB
From wikifoodhub.com
ASPARAGUS, SPINACH AND LEEK SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
VERACRUZANA CRAB SOUP - DINING AND COOKING
From diningandcooking.com
BEST SOUP AND STEW RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
SOUP RECIPES - NYT COOKING
From cooking.nytimes.com
VERACRUZANA CRAB SOUP RECIPE - NYT COOKING
From cooking.nytimes.cf
VERACRUZANA CRAB SOUP | RECIPE | CRAB SOUP, FOOD, COMFORT DISHES
From pinterest.com
NYT COOKING - CRAB RECIPES
From cooking.nytimes.com
VEGETABLE TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
COMFORT FOOD FOR HOLIDAY HOUSEGUESTS - THE NEW YORK TIMES
From archive.nytimes.com
LET ME TEACH YOU THE SECRETS TO MAKING A GOD-LEVEL GRILLED CHEESE
From salon.com
VERACRUZANA CRAB SOUP RECIPE | RECIPE | CRAB SOUP, SOUP
From pinterest.com
You'll also love