Best Awesome Crab Soup Recipes

MARYLAND'S GRAND PRIZE CREAM OF CRAB SOUP RECIPE

Steps:

• Bring milk, half & half, and heavy whipping cream to a boil.
• When it starts to boil, make a paste (or slurry) in a separate bowl with the cornstarch and cold water. Be sure to whisk well until the paste is fully blended.
• Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.
• If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water. Mix into the soup and heat through again, mixing constantly.
• Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.
• Then add your crab meat.
• Adding crab meat after the cornstarch paste is so that you don't break up the delicate chunks of crab while whisking the cornstarch.
• Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.
• Add extra crab meat & Old Bay Seasoning based on your preferences.
• Remove from heat.
• Soup is ready to serve.

CREAM OF CRAB SOUP

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.

CRAB SOUP

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
• Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
• Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
• Note: Lemon is really only necessary if not using the sherry.

KARYN'S CREAM OF CRAB SOUP

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.

MARYLAND CRAB SOUP

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

EASY CREAM OF CRAB SOUP

Steps:

• In dutch oven, saute ithe onion and green pepper in butter until tender. Add garlic saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium low heat until heated through Do Not Boil.
• Enjoy!