Awesome Crab Soup Recipes

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CREAM OF CRAB SOUP



Cream of Crab Soup image

One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup butter
1/2 cup all-purpose flour
1 to 2 tablespoons seafood seasoning
1 teaspoon salt
1/2 teaspoon curry powder
4 cups milk
1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons minced fresh parsley
Additional milk and parsley, optional

Steps:

  • Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.

CRAB SOUP



Crab Soup image

This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.

Provided by Jennifer Segal

Categories     Soups

Time 20m

Yield 4

Number Of Ingredients 11

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups half & half
1 teaspoon Dijon mustard
1 tablespoon Old Bay seasoning, plus more for serving (see note)
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons dry sherry
½ pound lump crabmeat, picked over to remove any shells
Finely chopped chives, for garnish
Lemon wedges, for serving (optional; see note)

Steps:

  • Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
  • Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
  • Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
  • Note: Lemon is really only necessary if not using the sherry.

Nutrition Facts : Calories 475, Fat 37 g, Carbohydrate 17 g, Protein 18 g, SaturatedFat 23 g, Sugar 11 g, Fiber 0 g, Sodium 580 mg, Cholesterol 167 mg

AWESOME CRAB SOUP



Awesome Crab Soup image

Creamy crab soup at its best. I can honestly say that this is perfect.

Provided by Yvette Martell

Categories     Seafood Soup

Time 30m

Yield 4

Number Of Ingredients 12

½ cup butter
⅓ cup all-purpose flour
1 teaspoon Old Bay Seasoning TM
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can chicken broth
1 cup dry white wine
1 cup half-and-half cream
1 (2.5 ounce) package country style gravy mix
8 ounces crabmeat
4 drops hot sauce
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.
  • Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.
  • Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 25.5 g, Cholesterol 127 mg, Fat 33.6 g, Fiber 2.2 g, Protein 17.4 g, SaturatedFat 19.7 g, Sodium 1466.4 mg, Sugar 6.3 g

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