Creamy Tomato Crab Soup Recipes

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

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.

Steps:

• In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
• Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

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!

Steps:

• In a medium-size saucepan, melt butter over medium heat.
• Saute onion and garlic until tender.
• Stir in flour, salt, and pepper; continue stirring and cooking until bubbly.
• Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce.
• Bring mixture to a boil, stirring constantly.
• Add in the crab; stir until heated through.
• Season to taste with salt and pepper if needed.
• Ladle soup into individual serving bowls.
• Add a dollop of sour cream and sprinkle with chopped fresh parsley.

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.

Steps:

• Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended. Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)
• Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.
• Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges.

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in butter for 3 minutes. Stir in tomatoes; cook 2-3 minutes longer or until onion is tender. , Whisk in the flour, pepper and salt until blended. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab and basil. Gradually stir in milk; heat through.