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.
CRAB VEGETABLE SOUP
Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.
Nutrition Facts : Calories 167 calories, Fat 2g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 691mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
MARYLAND CRAB SOUP
This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it.
Provided by Leslie in Texas
Categories Chowders
Time 3h25m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in heavy large saucepan or Dutch oven over medium heat.
- Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
- Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
- Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
- Blend in broth and 2 cups water.
- Reduce heat to low, cover and simmer 1 hour.
- Add barley and remaining cup water to soup; cover and simmer 2 hours.
- Discard bones; stir in tomato puree and salt.
- Let soup come to room temperature.
- Cover and refrigerate at least 12 hours; degrease if necessary.
- Discard bay leaf; stir crab and parsley into soup.
- Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
- Season to taste with salt and red pepper.
- Ladle into soup bowls and serve.
Nutrition Facts : Calories 223.3, Fat 5.8, SaturatedFat 2.9, Cholesterol 54.8, Sodium 685.2, Carbohydrate 27, Fiber 5, Sugar 4.8, Protein 17
CREAMY CLAM, CRAB, AND VEGETABLE SOUP
Tastes of seafood, butter, cream, vegetables...and a bit of zing!
Provided by JuliannaPie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g
AVOCADO AND CRAB SOUP
Provided by Shaun McCrain
Categories Soup/Stew Appetizer Picnic Quick & Easy Graduation Backyard BBQ Dinner Lunch Crab Avocado Summer Shower Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
- Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
- Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
SHRIMP & CRAB SOUP
This soup was a favorite at a long since closed restaurant. They would never give me the recipe so I did it myself. I'd guess it's low in fat and calories, too.
Provided by Mary Close
Categories Crab
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth and shrimp shells to a boil.
- Add crab legs.
- Cook 4 minutes.
- Remove crab legs to a bowl to cool.
- Remove shrimp shells and discard.
- Strain broth for any leftover pieces of shells.
- Reduce heat to medium.
- Add celery, carrots, peppers, tomatoes and seasonings.
- Cook until vegetables are tender.
- Meanwhile, shell crab legs and break meat into bite size pieces.
- Add juices to the soup from the bowl the crab cooled in.
- Add shrimp and cook about 4 minutes.
- Add crab meat.
- Serve with hot crusty bread and salad.
- Delicious.
Nutrition Facts : Calories 126.9, Fat 1, SaturatedFat 0.2, Cholesterol 70.2, Sodium 917.2, Carbohydrate 5.9, Fiber 1.9, Sugar 3.6, Protein 22.9
ROASTED BEET, CRAB AND VEGETABLE SOUP
We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.
Provided by Lyndal Khaw Nichols
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
- Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g
SIMPLE CRAB SOUP
Provided by Mark Bittman
Categories dinner, quick, soups and stews, appetizer
Time 30m
Yield About 2 quarts (4 to 6 servings)
Number Of Ingredients 11
Steps:
- In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
- Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
- Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 838 milligrams, Sugar 2 grams, TransFat 0 grams
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