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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.crab soup recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(crab soup recipe?),it will help you,my kids.


i am in search of the recipe for crab soup, of course with a nice southern coking style to it, this will be my first time attempting to make crab soup, so any advice would be appreciated.

Answers:
I used this recipe but left out the sherry and I used imitation crab. It was great and very easy. It only takes a few minutes to make. It's as fast as making a can of soup. Oh I used Cream of Asparagus and Cream of Celery soups but I imagine that you could use any of your favorite cream soups.

Crab Bisque
Recipe courtesy Paula Deen


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings
User Rating:


1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry

Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.

Serve with your favorite crackers.

Other Answers:
Maryland Cream of Crab Soup
4 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon Old Bay Seasoning
1 teaspoon minced onions
1 tablespoon freshly squeezed lemon juice
6 ounces crabmeat, backfin recommended,cartilage removed
16 fluid ounces light cream
parsley (optional)
2 servings

1. In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
2. Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
3. Add the crabmeat and let simmer for about 15 minutes.
4. Do not allow the soup to boil.
5. Serve garnished with a dash of Old Bay and parsley flakes.



Cajun Crab Soup
So fast, easy and super delicious.
1/2 cup butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme
2 cups heavy cream
1 lb canned crabmeat, drained
4 green onions, chopped
6 servings

1. In a large sauce pan, melt butter over medium heat.
2. Stir in onion and garlic and saute until onion is translucent.
3. Stir in flour and cook for 2 minutes.
4. Stir in clam juice and chicken broth.
5. Bring to a boil.
6. Add corn, salt, peppers, and thyme, mix well.
7. Reduce heat and simmer 15 minutes.
8. Stir in cream and crab meat.
9. Heat through.
10. Add green onions, mix well and serve.
lightning fast crab soup........ 3 #10 cans of veg vegetable soup (not with abc's) small head cabbage 5 tablespoons of old bay seasoning 1/2 doz steamed crabe halved or 2lbs claw meat... 1 #10 can sliced potatoes put all ingredients into large pot bring to a boil simmer for 30 mins taste add salt papper and ol dbay until u like the way its tastes serve
FAMOUS MARYLAND CRAB SOUP

1 can (46 oz.) chicken broth
2 cans (14 1/4 oz.) chicken broth
2 cans (11 oz.) niblets corn
2 cans (16 oz.) cut green beans
1 can (15 oz.) young peas
1 can (8 oz.) mushroom pieces
1 can (8 1/4 oz.) sliced carrots
1 lg. head of cabbage
1 lg. onion
4 lg. stalks of celery
5 med. potatoes
2 (12 oz.) containers of special crab meat

SEASONINGS:

Heinz catsup
Old Bay seasoning
Worcestershire sauce
Tabasco sauce
Garlic salt
Celery salt
Salt and pepper

Chop head of cabbage and cook until well done in chicken broth. Slice celery and saute in butter and water until almost done. Dice potatoes and cook in water until almost done. Chop and saute onions in butter until well done (not browned). Add all ingredients to cabbage and soup stock season to taste, start with catsup, watch for right color then Old Bay then Worcestershire then the rest of seasonings including salt and pepper.
Creole Green Crab Soup

1 cup split green peas
5 cups chicken broth
1 pound crabmeat, picked over
1/4 cup dry white wine
1/2 cup heavy or whipping cream
1/4 cup chopped green onion
2 hard-cooked eggs, chopped

In a saucepan, mix split green peas and chicken broth. Bring to a boil, reduce heat, and simmer for 1 hour, or until the peas are soft.
Add crab meat and white wine and gently stir. Simmer for 5 minutes, then remove from the heat.
Stir in cream. In each bowl divide and sprinkle green onion and hard-boiled eggs.
Makes 6 servings.

Creamy She Crab Soup

Ingredients:
1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
1/8 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
2 cups white crab meat with roe *
6 tablespoons dry sherry
1/2 cup whipping cream, whipped
1 tablespoon chopped fresh parsley

Directions:
Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.

Gradually add milk, stirring constantly until smooth. Add mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.

To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

Makes 4 -6 servings

*If you can't find crab roe (eggs) add 3 or 4 hard-boilled egg yolks, crumbled into small pieces the size of baby peas.
Source(s):
Lived in New Oreleans for a few years
A Charleston tradition. Rich, creamy, and oh, so good!

Creamy She Crab Soup

Ingredients:
1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
1/8 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
2 cups white crab meat with roe *
6 tablespoons dry sherry
1/2 cup whipping cream, whipped
1 tablespoon chopped fresh parsley

Directions:
Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.

Gradually add milk, stirring constantly until smooth. Add mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.

To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

Makes 4 -6 servings

*If you can't find crab roe (eggs) add 3 or 4 hard-boilled egg yolks, crumbled into small pieces the size of baby peas.


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