Do you have a recipe for crab soup?!
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.
nfd?
Answers: Cajun Crab Soup
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.
nfd?
Why do you want a recipe for crab soup?
Crockpot Crab soup
INGREDIENTS:
2 cups crabmeat, flaked and picked
2 cups milk
2 cups half-and-half
3 tablespoons butter
2 strips of lemon peel
1/4 teaspoon ground nutmeg, or to taste
salt and pepper
2 tablespoons dry sherry
1/2 cup saltine crackers
PREPARATION:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings. As a variation, add cooked shrimp to this soup about 30 minutes before serving time.
crab bisque
2 tb Butter
1 t Onion, finely chopped
1 tb Parsley, finely chopped
1 1/2 c Crabmeat, chopped
2 tb Flour
2 c Chicken broth
2 c Cream, light
Pinch cayenne pepper
Salt
In a saucepan, melt the butter. Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly
(about 4 minutes). Add the flour, stir to blend and cook for 3 minutes
more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN
PARTIALLY COVERED. Add the cream and cayenne pepper. Heat & add salt to
taste. Makes 5 cups. This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ....
“Newick's”
Crab Soup
1/2 lb Crabmeat; regular
1 cn Whole tomatoes; (14 1/2 oz)
1 pk Frozen mixed vegetables;
- (10 oz)
1/2 c Diced baked ham with equal
- parts lean and fat
1/2 c Egg noodles, uncooked
1/4 c Shredded cabbage
1/2 ts Salt
1 1/2 ts Old bay seasoning
5 c Water
Combine all ingredients, except Crabmeat, in a soup pot. Cover and cook
over medium heat until vegetables are tender and noodles are cooked. Add
Crabmeat and simmer long enough to heat Crabmeat. Serve hot.