Kks Cream Of Crab Soup Recipes

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KK'S CREAM OF CRAB SOUP



Kk's Cream of Crab Soup image

As a Maryland native growing up, crab was always plentiful, available and fresh - usually caught that day. Today I buy fresh lump or jumbo lump crab for this soup, depending on the audience. Using a lesser grade of crab won't give you the premium results you are probably seeking.

Provided by KK7707

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb backfin crab meat
1/4 cup butter
2 tablespoons onions, chopped very fine
1/3 cup flour
1 (14 ounce) can chicken broth (don't use a heavy stock)
1/2 cup dry sherry (very dry sherry should be pale yellow in color)
1/4 teaspoon pepper
1 teaspoon salt (to taste)
3 cups whole milk
1 cup heavy cream
8 -9 dashes Tabasco sauce
8 -9 dashes of a less vinegary hot sauce (such as Texas Pete's or Frank's)
1 pinch cayenne (just a very light shake!)
1 teaspoon sugar
1 tablespoon tomato paste (use concentrated, it comes in a tube)

Steps:

  • Gently remove cartilage from crab meat.
  • Melt butter in a 2-3 quart sauce pan.
  • Add the onion and cook 3-4 minutes - until translucent.
  • Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
  • Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
  • Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
  • Use a little of the liquid to thin the tomato paste and stir it back into the soup.
  • Cook on med-low heat until thickened, but do not let it boil.
  • Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
  • Heat gently another 5 minutes and serve.
  • Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
  • A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.

Nutrition Facts : Calories 607.1, Fat 41.5, SaturatedFat 24.9, Cholesterol 219, Sodium 1484.3, Carbohydrate 22.1, Fiber 0.6, Sugar 11.7, Protein 31.1

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP



Award-Winning Maryland Cream of Crab Soup image

This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD. It is very rich - not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didn't want to add that below as this is the original recipe.

Provided by Raquel Grinnell

Categories     Crab

Time 35m

Yield 1 pot soup, 10-12 serving(s)

Number Of Ingredients 12

1 pint whole milk
1 quart half-and-half
2 pints heavy whipping cream
1 lb jumbo lump crab meat (only from Maryland will do!)
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch
water
dry sherry, to taste

Steps:

  • Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
  • To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

Nutrition Facts : Calories 564.5, Fat 53, SaturatedFat 32.8, Cholesterol 218.8, Sodium 387.1, Carbohydrate 9.2, Sugar 2.7, Protein 14.6

EASY CREAM OF CRAB SOUP



Easy Cream of Crab Soup image

I can't believe this recipe is not in here. I got this out of Christmas Home for the Holidays Taste of Home Magazine. I made it as the picture looked so darn good.. So easy and it tastes like you slaved all day... I used fat free half and half...

Provided by CIndytc

Categories     Crab

Time 50m

Yield 14 serving(s)

Number Of Ingredients 15

1 large onion, finely chopped
1 medium green pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3 pints half-and-half cream
2 cups frozen shredded hash brown potatoes, thawed
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed cream of asparagus soup, undiluted
2 (6 ounce) cans lump crabmeat, drained
1 (8 ounce) package imitation crabmeat, chopped
1 1/2 cups frozen corn, thawed
1 tablespoon dried parsley flakes
1 1/2 teaspoons dill weed
1 1/2 teaspoons seafood seasoning (such as Old Bay)
1 teaspoon pepper

Steps:

  • In dutch oven, saute ithe onion and green pepper in butter until tender. Add garlic saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium low heat until heated through Do Not Boil.
  • Enjoy!

Nutrition Facts : Calories 279, Fat 16.2, SaturatedFat 9, Cholesterol 65, Sodium 585.8, Carbohydrate 23.2, Fiber 1.9, Sugar 2.5, Protein 12.2

CREAM OF CRAB SOUP



Cream of Crab Soup image

This is a surprisingly simple and delicious soup. Versatile, you can add potato or cauliflower or other veggies, if you like. :)

Provided by Julesong

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb lump crabmeat
1/4 teaspoon celery salt
1 chicken bouillon cube, or 1 teaspoon chicken bouillon granules (which I prefer)
1 cup boiling water
1 dash white pepper, to taste
1/4 cup chopped onion
1 quart whole milk ((2% is okay, if you must, but don't go any lower))
3/4 cup butter
chopped parsley
3 tablespoons flour

Steps:

  • Dissolve bouillon cube in water.
  • Cook onion in butter until tender, blend in flour and seasonings.
  • Add milk and bouillon gradually; cook until thick, stirring constantly.
  • Add crabmeat, heat.
  • Garnish with parsley.
  • Note: you can saute a clove of garlic along with the onion, too.
  • (An adopted recipe.)

Nutrition Facts : Calories 389.7, Fat 29.6, SaturatedFat 18.4, Cholesterol 115.6, Sodium 1074.7, Carbohydrate 11.3, Fiber 0.2, Sugar 0.4, Protein 20

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.

KARYN'S CREAM OF CRAB SOUP



Karyn's Cream of Crab Soup image

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Provided by KARYN821

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 6

Number Of Ingredients 10

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

Steps:

  • In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
  • Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g

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