Mock Crab Soup Recipes
FAUX SHE-CRAB SOUP
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt the butter in large saucepan over low heat. Add the onion, celery and garlic and saute until the onions become translucent, about 4 to 5 minutes. Add freshly cracked white pepper and stir in the flour to make a light roux. Set the roux aside.
- In another saucepan, over low heat, combine the clam juice and the half-and-half. Heat slowly until the mixture almost comes to a simmer.
- Slowly whisk the clam juice mixture into the roux. Stir in the sherry and fold in the crabmeat. Add seafood seasoning, to taste. Slowly reheat the sauce. (DO NOT BOIL!) If necessary, add milk to desired consistency. This should be a thick soup, so go slow with the milk.
- Ladle the soup into small serving bowls and top each with a dollop of masago. Grate fresh nutmeg on top and serve with crostini.
MOCK CRAB SOUP
Easy to make (no standing around the stove long periods of time). Seasonings can be adjusted to taste.
Provided by Janet Knowles
Categories Crab
Time 1h15m
Yield 46-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook the bacon crisp, remove and leave the grease in the pot.
- Saute the onion and celery the bacon grease.
- Add 2 quarts water to the pot, add the potatos and boil till you can stick a fork in them easily.
- Turn the heat down and add the bouillon, cream cheese, crab meat and seasonings.
- Simmer about an hour,stirring often.
Nutrition Facts : Calories 54.3, Fat 2.6, SaturatedFat 1.3, Cholesterol 8.4, Sodium 145.2, Carbohydrate 5.7, Fiber 0.6, Sugar 0.4, Protein 2.3
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