CLASSIC SHE CRAB SOUP
A full-bodied creamy crab soup that can be served with lemon for added tartness.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 6
Number Of Ingredients 14
Steps:
- Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
- Press the yolks of hard-boiled eggs through a sieve and set aside.
- In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
- Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
- Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 13.3 g, Cholesterol 374.4 mg, Fat 42.7 g, Fiber 1 g, Protein 32 g, SaturatedFat 22 g, Sodium 1415.3 mg, Sugar 4.8 g
BLUSHING SHE CRAB SOUP WITH A TWIST
Steps:
- Preheat oven to 440 degrees F.
- Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection oven) until they start to brown (about 15 minutes).
- In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red onion, 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes). Pour entire contents of this pot into a blender. To this add cilantro, the roasted tomato mixture and chicken broth. Blend until fairly smooth (about 15 to 20 seconds).
- Pour entire contents into pot, add 6 ounces of vegetable juice, bring almost to a boil and reduce to a simmer.
- In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 6 ounces vegetable juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 2 tablespoons heavy cream and stir over medium heat until it starts to bubble. Remove from heat.
- In a skillet add 6 tablespoons butter, melt butter over medium heat, add 2/3 cup of finely chopped red onion and garlic. Saute for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2 teaspoon coarsely ground black pepper. Continue sauteing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency. Once it has thickened add crab base and make sure it is incorporated well. Then add 2/3 cup heavy whipping cream stir over medium to high heat until it starts to bubble. Then add 1 cup of crabmeat and mix well, once it comes to a bubble again remove from heat.
- For each serving:
- Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of the red lump fish caviar and mix well. Float a tablespoon of the crab soup in center
- Grate some more Parmesan on top. Add freshly ground black pepper, to taste, and serve
- I like to garnish with blue crab claws sauteed in butter and cream sherry and or some caviar. When in season I like to use fresh crab roe.
SHE CRAB SOUP
Provided by Food Network
Time 25m
Number Of Ingredients 15
Steps:
- In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, hot sauce and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.;
SHE CRAB SOUP (((DELICIOUS)))
I got this recipe from a restaurant in Baltimore, Maryland many years ago. When the chef gave it to me, he, accidentally on purpose, left out the Cream Sherry, but I knew to include it. You can purchase crab roe from Charleston Seafood. It is $18.37 for 1 lb. (frozen) (shipped overnight). You can contact them at www.charlestonseafood.com or 1-(888) 609-3474. A substitute for crab roe are the yolks of hard boiled eggs. Your guests will absolutely love this VERY EASY TO MAKE SOUP.
Provided by Alan Leonetti
Categories Crab
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix both Cream of Celery and Cream of Mushroom soups in a pot.
- Add the crab meat, the claws and crab segments and slowly bring to a light boil.
- Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
- Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
- Serve and lightly sprinkle paprika on top of each serving.
Nutrition Facts : Calories 819.7, Fat 62.2, SaturatedFat 26.9, Cholesterol 359.1, Sodium 3267.3, Carbohydrate 45.1, Fiber 1.8, Sugar 10.7, Protein 12.8
NOT SHE-CRAB SOUP
Make and share this Not She-Crab Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan; add flour and stir until creamy.
- Add milk, seasonings, and crabmeat.
- Bring to a slow boil.
- Add sherry wine; simmer.
Nutrition Facts : Calories 329.4, Fat 26.6, SaturatedFat 16.4, Cholesterol 114.7, Sodium 418.4, Carbohydrate 7.2, Fiber 0.1, Sugar 0.1, Protein 15.8
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