CHILLED INDIAN-SPICED TOMATO SOUP WITH CRABMEAT
Steps:
- For spice mix:
- Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
- For soup:
- Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
- Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
CHILAPACHOLE (SPICY TOMATO CRAB SOUP)
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
Provided by Swanson®
Categories Swanson®
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
- Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
- Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
- Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 11.7 g, Cholesterol 28.8 mg, Fat 5.3 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 421.5 mg, Sugar 3.5 g
CRAB & TOMATO SOUP
Make and share this Crab & Tomato Soup recipe from Food.com.
Provided by staceyelee
Categories Crab
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion and bell pepper till soft.
- Add crab meat, milks and soup.
- I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
- Sometimes I add corn- frozen.
- I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes.
- Can be made thicker and served over rice- also good with shrimp.
- Do not boil- the milks will separate and it will be ruined! SIMMER ONLY!
- Good on a cold day!
Nutrition Facts : Calories 198.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 42.2, Sodium 646.4, Carbohydrate 18.4, Fiber 1, Sugar 5.5, Protein 12.5
CHILAPACHOLE (SPICY TOMATO CRAB SOUP)
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
Provided by Swanson®
Categories Swanson®
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
- Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
- Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
- Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 11.7 g, Cholesterol 28.8 mg, Fat 5.3 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 421.5 mg, Sugar 3.5 g
CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO
Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.
Provided by Manami
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
- Season the dressing with salt and pepper.
- In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
- In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
- Place a tomato slice on each plate and season with salt.
- Top with the avocado and the crab and garnish with the cilantro.
- Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
- *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
- **Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.
CHILAPACHOLE (SPICY TOMATO CRAB SOUP)
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
Provided by Swanson®
Categories Swanson®
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
- Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
- Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
- Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 11.7 g, Cholesterol 28.8 mg, Fat 5.3 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 421.5 mg, Sugar 3.5 g
GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES
This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008.
Provided by Manami
Categories Gumbo
Time 2h55m
Yield 10 shallow bowls
Number Of Ingredients 16
Steps:
- In a large, heavy pot, melt 2 tablespoons of the butter.
- Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- Add the celery, bell pepper, garlic, thyme and crushed pepper.
- Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
- Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
- Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
- Add the stock, bring to a boil and simmer over low heat for 30 minutes.
- In a large skillet, melt the remaining 2 tablespoons of butter.
- Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
- Add the tomatoes and bring to a boil.
- Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
- Add the crabmeat to the soup and simmer until just heated through.
- Stir in the basil and season with salt, pepper and Tabasco.
- Ladle the soup into shallow bowls and serve.
- Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
- Enjoy!
Nutrition Facts : Calories 223.3, Fat 7.7, SaturatedFat 3.6, Cholesterol 66.2, Sodium 652.2, Carbohydrate 13.7, Fiber 4.4, Sugar 5.2, Protein 23.4
TOMATO AND CRAB SOUP
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Provided by Ian Knauer
Categories Soup/Stew Shellfish Tomato Quick & Easy Dinner Lunch Seafood Crab Summer Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
- Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.
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