Curried Cream Of Crab Soup Recipes

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CURRIED CRAB SOUP FROM SAVANNAH



Curried Crab Soup from Savannah image

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired.

Provided by Dan-Amer 1

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
1/2 cup apple, peeled & diced
1 tablespoon curry powder
3 tablespoons flour
1/2 cup tomatoes, chopped
2 1/2 cups chicken stock
salt & pepper, to taste
3/4 lb white crab meat
1 cup light cream
Tabasco sauce, to taste

Steps:

  • Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
  • When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
  • Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

Nutrition Facts : Calories 252, Fat 15.8, SaturatedFat 8.9, Cholesterol 74.7, Sodium 809.3, Carbohydrate 12.1, Fiber 1.1, Sugar 3.7, Protein 15.5

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.

CURRIED CREAM OF CRAB SOUP



Curried Cream of Crab Soup image

Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David.

Provided by Busters friend

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

5 tablespoons butter
4 tablespoons flour
1 onion, peeled and chopped
3/4 cup celery, chopped
1 1/2 tablespoons curry powder, yellow, mild
2 tablespoons shallots, fresh, peeled and minced
1 cup heavy cream
2 cups milk
2 cups chicken (or vegetable stock)
1/2 lemon, juiced
1 lb fresh crabmeat (preferably half shreds and half lump or claw meat)
salt, to taste
pepper, to taste
4 tablespoons dry sherry

Steps:

  • 5 Tbs. butter.
  • 4 Tbs flour.
  • 1 medium onion peeled and chopped.
  • 3 stalks of celery chopped.
  • 1 1/2 Tbs mild yellow curry powder.
  • 1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced.
  • 1 cup heavy cream.
  • 2 cups milk.
  • 2 cups chicken or vegetable stock.
  • juice of half a lemon.
  • 1 lb fresh crab meat (preferably half shreds and half lump or claw meat).
  • salt and pepper to taste.
  • 4 Tbs dry sherry.
  • Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn.
  • Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat.
  • Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle.
  • Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes.
  • Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it.
  • Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.

Nutrition Facts : Calories 626.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 203.6, Sodium 541, Carbohydrate 23.2, Fiber 2.3, Sugar 2.3, Protein 26.9

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB



Curried Cream of Asparagus Soup With Crab image

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

Provided by Marla Swoffer

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, ends trimmed, coarsely chopped
1 small onion, coarsely chopped
1 potato, diced
8 ounces surimi or 8 ounces imitation crabmeat, broken into small pieces
1 cup chicken broth
1 cup milk
1 tablespoon flour
3 tablespoons butter (or Smart Balance)
1 tablespoon garlic powder
1 tablespoon yellow curry powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
1 dash Worcestershire sauce

Steps:

  • Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
  • When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
  • Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
  • Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
  • Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
  • Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
  • Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7

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