Simple Crab Soup Recipes

Steps:

• In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

Steps:

• Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes. Add the crab or lobster shells and cook for 10 minutes. Add the shallots and saute for five more minutes. Add the Chardonnay and simmer, uncovered, for five minutes. Then add the lobster or fish broth and reduce for 10 minutes. Add the cream and simmer slowly for 15 minutes. Strain the soup and add sea salt and pepper to taste.
• Put eight pieces of lump crab in each serving bowl. Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more. Then puree in a blender or food processor and strain through a sieve.
• In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute. Immerse them immediately in cold water and drain.
• Crisscross the lump crab in each soup bowl with julienned strips. Sprinkle with a touch of lobster coral or green scallion. Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table. Serve the soup in a tureen.

Steps:

• Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
• Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
• Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
• Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
• Remove from heat and add wine.
• Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

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.

Steps:

• Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

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.

Steps:

• Open tins of tomato soup and place in saucepan.
• stir in 1 cup water.
• add curry powder, tabasco, crab and sherry.
• bring to a gentle boil and simmer for 2-3 minutes.
• Before serving, season with salt and pepper and add a cup of cream, flick on some parsley.
• Serve with fresh crusty bread.

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, Tabassco 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.

Steps:

• Place your your onion, celery and potatoes in a large pot.
• Drain your crab meat and pour the crab meat liquid over all the veggies.
• Add enough water to cover all of the vegetables.
• Simmer over medium heat until veggies are tender.
• Melt butter in heavy saucepan.
• Add flour, making a roux, and blend until smooth.
• Stir constantly while slowly adding half and half.
• Cook and stir with wire whisk until thick and smooth.
• Add your mix to the veggies and combine.
• Add your crab meat, salt, and pepper.
• Mix until combined and serve.

Steps:

• Pour the stock into a saucepan, add the crab meat and bring to a simmer
• Add all the ingredients with the exception of the spinach, coriander and cornflour
• Simmer gently for 5-10 minutes to infuse
• Mix the cornflour with 1 tbsp of the soup then add to the saucepan and simmer for 1 min whilst stirring
• Add the spinach and coriander and simmer for 1 min. Servce.

Steps:

• Melt butter in a soup pot until tender.
• Add minced garlic, cook for 30 seconds on medium heat.
• Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
• Stir carefully, add crab meat, making sure not to break up crab chunks.
• Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.