CHEESY CRAB SOUP
Make and share this Cheesy Crab Soup recipe from Food.com.
Provided by Parsley
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 483.6, Fat 30.4, SaturatedFat 18.7, Cholesterol 136.8, Sodium 773.1, Carbohydrate 24.6, Fiber 2.3, Sugar 3.8, Protein 29.7
CRAB & CHEDDAR SOUP
This recipe was taken from "Of Tide & Thyme" published by the Jr. League of Annapolis, MD in 2001. Submitter says children will devour this soup.
Provided by Dan-Amer 1
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan melt the butter and blend in the salt, pepper, & flour. Gradually add the milk, stirring constantly until thickened. Add the cheese, stirring over low heat until the cheese has melted. Add the crabmeat and heat very slowly. Garnish with the chives and the Old Bay seasoning to taste.
CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
SHE CRAB SOUP II
An easy recipe for the most unforgettable creamy crab soup on the East coast.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
- Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
- Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
CRAB CHEESE FONDUE
"We used to host fondue parties regularly with our friends and tried to outdo each other with the most wonderful recipes. This thick and cheesy blend with its mild crab flavor was always a hit," notes field editor Mary Houchin of Swansea, Illinois.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk and soup until blended. Add cheeses; cook and stir over low heat until melted. Stir in crab and lemon juice; remove from the heat., Rub the interior of a fondue pot with the cut side of garlic; discard garlic. Pour cheese mixture into pot; keep at a gentle simmer over low heat. Serve with bread cubes, tomatoes, zucchini, potatoes and/or artichoke hearts.
Nutrition Facts :
CRAB AND CHEDDAR QUICHE
Easy crab quiche. Great for any meal or occasion.
Provided by Shelley
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
- Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.7 g, Cholesterol 104.2 mg, Fat 25.7 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 452.6 mg, Sugar 1.1 g
CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
CHEDDAR-CRAB SOUFFLE
A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.
Provided by Ms. Ayons dishes
Categories Crab
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw crabmeat, save juices. Blend with cheese. Set aside.
- Saute green onions in butter until soft but not browned.
- Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
- Stir in the egg yolks. Blend in crabmeat and cheese.
- Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
- Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
- Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
- Good served with marinated broccoli salad, hot rolls or french bread.
CORN AND CHEDDAR CHOWDER
A yummy creamy chowder. Always a winner in our house!
Provided by Katymac1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
- Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g
VEGETABLE CRAB SOUP
"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender. , Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.
Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 844mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
HOT CHEDDAR-CRAB DIP
Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base-smoother than the standard cream cheese. The result will be the hit of the party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
- Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
- Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.
CRAB CHOWDER
For a thicker chowder, use heavy cream or half-and-half.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.
Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1151mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
CANADIAN CHEDDAR CHEESE SOUP
Make and share this Canadian Cheddar Cheese Soup recipe from Food.com.
Provided by Kat2355
Categories One Dish Meal
Time 20m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan, and sauté onion and carrots until tender.
- Blend in flour, paprika, dry mustard and bouillon cubes.
- Gradually stir in milk and water.
- Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
- Remove from heat.
- Gradually add cheese, continually stirring until melted.
- Serve immediately sprinkled with chopped parsley.
CRAB CORN CHOWDER
No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. -Sarah McClanahan, Raleigh, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.
Nutrition Facts : Calories 290 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 1195mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
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