Mock Crab Soup Recipes

CAMPBELL'S® CRAB BISQUE

Steps:

• Melt 2 tablespoons butter in a large, heavy pot over medium heat. Add onions, potatoes, and grated carrot. Saute until soft, about 5 minutes. Remove and put in bowl.
• Add remaining 4 tablespoons of butter to the same pot. Add flour and whisk constantly over medium heat until roux becomes light brown, about 5 minutes. Stir in seafood broth, whisking constantly to make sure soup stays smooth.
• Add sauteed onions, potatoes, and carrot; cover and simmer for 10 minutes. Add cream, sherry wine, lemon juice, Worcestershire sauce, and crabmeat and simmer 5 more minutes.

PASTA CRAB CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.

16 BEST WAYS TO USE IMITATION CRAB

Steps:

• Select your favorite side dishes.
• Organize all the required ingredients.
• Prep a delicious seafood feast to remember!

CHEESY CRAB SOUP

Steps:

• Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
• Add flour; stirring constantly.
• Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
• Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
• Stir in cheese until soup is heated through and cheese is melted.
• Serve. Garnish with the chopped parsley.

FAUX SHE-CRAB SOUP

Steps:

• Melt the butter in large saucepan over low heat. Add the onion, celery and garlic and saute until the onions become translucent, about 4 to 5 minutes. Add freshly cracked white pepper and stir in the flour to make a light roux. Set the roux aside.
• In another saucepan, over low heat, combine the clam juice and the half-and-half. Heat slowly until the mixture almost comes to a simmer.
• Slowly whisk the clam juice mixture into the roux. Stir in the sherry and fold in the crabmeat. Add seafood seasoning, to taste. Slowly reheat the sauce. (DO NOT BOIL!) If necessary, add milk to desired consistency. This should be a thick soup, so go slow with the milk.
• Ladle the soup into small serving bowls and top each with a dollop of masago. Grate fresh nutmeg on top and serve with crostini.

MOCK CRAB SOUP

Steps:

• In a large pot, cook the bacon crisp, remove and leave the grease in the pot.
• Saute the onion and celery the bacon grease.
• Add 2 quarts water to the pot, add the potatos and boil till you can stick a fork in them easily.
• Turn the heat down and add the bouillon, cream cheese, crab meat and seasonings.
• Simmer about an hour,stirring often.

EASY TOMATO CRAB SOUP

Steps:

• In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.