Chesapeake Bay Cream Of Crab Soup Recipes

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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

EASY CREAM OF CRAB SOUP RECIPE



Easy Cream of Crab Soup Recipe image

This five-ingredient cream of crab soup is rich and creamy and very easy to make.

Provided by Patti Estep

Categories     Soups and Stews

Time 25m

Number Of Ingredients 6

1 can cream of potato soup (10.5 oz)
1 can cream of celery soup (10.5 oz)
1 can evaporated milk (12 oz.)
1 tablespoon. Old Bay seasoning
1 lb lump crabmeat
salt and pepper to taste

Steps:

  • Add canned soup plus one can of water each to a large saucepan.
  • Pour in evaporated milk.
  • Add crabmeat and Old Bay seasoning and stir well.
  • Simmer on medium-high heat until heated through about 5-10 minutes and serve.

Nutrition Facts : Calories 219 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 991 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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.

BEST OF THE BAY RECIPES...SHE CRAB SOUP



Best of the Bay Recipes...she Crab Soup image

The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped in tradition and prepared with intense pride. The locals are perhaps best known for their culinary love affair with the famous Blue Crab -- and this traditional and delicious She Crab Soup is made from the sweet, delicate meat of the She Crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses.

Provided by laura.marchiori

Categories     Crab

Time 50m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 14

12 female crabs, all the meat picked plus
orange crab roe
8 tablespoons butter
1 small onion, finely diced
2 tablespoons minced shallots
3 tablespoons flour
12 cups fish stock (a flavorful vegetable or chicken stock may be substituted for the fish stock if necessary)
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons Worcestershire sauce
1 dash Tabasco sauce (optional)
1/2 cup dry sherry
1 lemon, juice of, freshly squeezed

Steps:

  • Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
  • Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
  • While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
  • Serve with a light salad of mixed greens and French bread and enjoy!
  • You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).

Nutrition Facts : Calories 633.3, Fat 49, SaturatedFat 29.1, Cholesterol 186.8, Sodium 1401.2, Carbohydrate 10.8, Fiber 0.3, Sugar 1.8, Protein 20.6

CHESAPEAKE BAY CRAB SOUP



Chesapeake Bay Crab Soup image

A quick soup from Bon Appetit 30-Minute Main Courses. It reminds me of a Manhattan Clam Chowder and you can substitute clams for the crab if you like.

Provided by lazyme

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, chopped
1 carrot, peeled and chopped
16 ounces Italian plum tomatoes
2 cups chicken broth
1 cup water
1 cup clam juice
1/2 cup dry white wine
1 large potato, 1/2-inch cubes
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1 cup frozen peas
12 ounces lump crabmeat
2 tablespoons fresh parsley, chopped
1/2 teaspoon Tabasco sauce

Steps:

  • Heat oil in heavy large saucepan over medium heat.
  • Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
  • Add tomatoes with their liquid; break up tomatoes.
  • Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
  • Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
  • Add peas to soup and simmer 2 minutes.
  • Add crabmeat, parsley and hot pepper sauce.
  • Simmer until crabmeat is heated through, about 1 minute.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 365.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 64.6, Sodium 1019.8, Carbohydrate 39.1, Fiber 6, Sugar 10.4, Protein 27

CREAM OF CRAB SOUP



Cream of Crab Soup image

Are you a seafood lover on the lookout for go-to fall and winter soup? Try our cream of crab soup, which some think of as a creamier version of our Maryland Crab Soup with Old Bay. If you want more seafood inspiration, we've got you covered with more recommended in-season seafood recipes.

Provided by Old Bay

Categories     Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 8

1/4 cup (1/2 stick®butter
1 medium onion coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tbsp old bay seasoning
1/2 tsp parsley flakes
1 pound lump crabmeat
3 tbsps dry sherry or cooking sherry (optional)

Steps:

  • Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

Nutrition Facts : Calories 287 Calories

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