Crab And Cauliflower Chowder Recipes

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CAULIFLOWER AND CRAB CHOWDER



Cauliflower and Crab Chowder image

Make and share this Cauliflower and Crab Chowder recipe from Food.com.

Provided by 4-H Mom

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cauliflower florets
1 (14 1/4 ounce) can chicken broth
1/2 cup finely chopped red bell pepper
1 1/2 teaspoons finely shredded lemon peel
1 1/2 cups half-and-half
3 tablespoons all-purpose flour
1 (8 ounce) package imitation crabmeat
2 tablespoons dill weed

Steps:

  • In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
  • Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
  • Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.

CRAB AND CAULIFLOWER CHOWDER



Crab and Cauliflower Chowder image

This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.

Provided by Geema

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 (14 ounce) can vegetable broth
1 1/4 cups milk
1 (3 ounce) package cream cheese, cubed
2 tablespoons chopped pimiento
2 tablespoons fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1 cup crabmeat
1/4 cup dry white wine

Steps:

  • Place the cauliflower and water in a saucepan and bring to boiling.
  • Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
  • Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
  • Add broth and milk and cook, stirring, until slightly thickened and bubbly.
  • stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
  • Stir over low heat until cream cheese melts.
  • Stir in the crabmeat and heat through, then add wine.
  • Serve sprinkled with more chives and parsley if desired.
  • You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.

CRAB, SHRIMP, & POTATO CHOWDER



Crab, Shrimp, & Potato Chowder image

This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.

Provided by collettem

Categories     Chowders

Time 1h

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 18

2 -3 tablespoons butter
1 cup onion, chopped
1/4 cup shallot, chopped*
3/4 cup celery, chopped
1/4 cup red bell pepper, diced small
1 garlic clove, minced
3 1/2 cups red potatoes or 1 lb red potatoes, cubed
3 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream or 1 (16 ounce) carton heavy whipping cream
2 teaspoons fresh thyme, chopped*
1/2-1 1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 (15 ounce) can cream-style corn
1 (14 ounce) can chicken broth (*)
8 ounces cooked lump crabmeat, shells removed*
8 ounces precooked medium shrimp, shelled and deveined*
3 tablespoons fresh parsley, chopped
salt, to taste*

Steps:

  • * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
  • * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
  • * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
  • * If not using canned broth, 2 cups of broth works well.
  • * I used two 6 oz. cans of crab meat each time I've made this chowder.
  • * I used I lb. of extra-large shrimp, cut into small pieces.
  • * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
  • 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
  • 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
  • 3) Add potatoes and saute for an additional 1 minute.
  • 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
  • 5) Add one more tablespoon of butter if the mixture if desired.
  • 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
  • 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
  • 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.

Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8

CAULIFLOWER CRAB CHOWDER RECIPE



Cauliflower Crab Chowder Recipe image

Provided by CarrieG

Number Of Ingredients 11

3 c coarsely chopped cauliflower
1 c water
1/4 c butter
1/3 c flour
2 c milk
1 1/2 c chicken broth
4 oz pkg cream cheese,softened and cubed
1/2 c finely chopped onions
1/4 c finely chopped red pepper
1 pkg crab meat (canned or frozen crab or shrimp may be used)
2 Tbsp finely chopped parsley

Steps:

  • Combine cauliflower and water in a saucepan and bring to a boil Cover and simmer about 5 min,or until tender crisp Do not drain cauliflower Melt butter in a large saucepan Stir in flour and mix well Gradually add milk and chicken broth,stirring until smooth Cook, stirring constantly,just until mixture comes to a boil and is thickened Add cream cheese,stirring until smooth Stir in cauliflower and remaining ingredients Heat through

CREAMY CRAB CHOWDER



Creamy Crab Chowder image

This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family's favorites.

Provided by LANAN

Categories     Soups, Stews and Chili Recipes     Chowders

Time 35m

Yield 8

Number Of Ingredients 18

2 tablespoons bacon grease
2 tablespoons butter
1 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1 ½ cups chicken stock
1 quart heavy cream
½ teaspoon salt
½ teaspoon seasoned salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
⅛ teaspoon dried dill weed
1 pinch white sugar
1 pinch cayenne pepper
1 pound fresh crabmeat
2 tablespoons all-purpose flour
1 tablespoon water, or as needed
¼ cup dry sherry

Steps:

  • Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
  • Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 7.9 g, Cholesterol 220.8 mg, Fat 47.6 g, Fiber 0.4 g, Protein 13.5 g, SaturatedFat 29.3 g, Sodium 621 mg, Sugar 1.1 g

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