Best Caramelized Cauliflower Soup With Fresh Crabmeat Recipes

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CRAB AND CAULIFLOWER CHOWDER



Crab and Cauliflower Chowder image

This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.

Provided by Geema

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 (14 ounce) can vegetable broth
1 1/4 cups milk
1 (3 ounce) package cream cheese, cubed
2 tablespoons chopped pimiento
2 tablespoons fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1 cup crabmeat
1/4 cup dry white wine

Steps:

  • Place the cauliflower and water in a saucepan and bring to boiling.
  • Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
  • Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
  • Add broth and milk and cook, stirring, until slightly thickened and bubbly.
  • stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
  • Stir over low heat until cream cheese melts.
  • Stir in the crabmeat and heat through, then add wine.
  • Serve sprinkled with more chives and parsley if desired.
  • You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.

CARAMELIZED CAULIFLOWER SOUP WITH FRESH CRABMEAT



Caramelized Cauliflower Soup With Fresh Crabmeat image

Adapted from a recipe from "Baked Alaska" restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work.

Provided by Outta Here

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces unsalted butter (1 stick)
1/2 lb cauliflower floret, cut into small pieces
1 medium carrot, peeled and diced
2 sticks celery, sliced
1/2 large sweet onion, peeled and diced
4 tablespoons all-purpose flour
32 ounces chicken stock
salt and pepper, to taste
4 ounces fresh crabmeat (leg or claw meat is best)
smoked paprika, to taste

Steps:

  • Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
  • Add the carrots, celery and onion and continue to cook for two minutes.
  • Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
  • Add the chicken broth, bring to a boil and cook while stirring for one minute.
  • Season to taste with salt and black pepper.
  • Ladle the soup into four bowls and top each with one-ounce of crabmeat.
  • Garnish with smoked paprika and serve.

Nutrition Facts : Calories 367.7, Fat 26.3, SaturatedFat 15.4, Cholesterol 84.5, Sodium 455.5, Carbohydrate 20.6, Fiber 2.4, Sugar 6.6, Protein 13.2

CAULIFLOWER AND CRAB CHOWDER



Cauliflower and Crab Chowder image

Make and share this Cauliflower and Crab Chowder recipe from Food.com.

Provided by 4-H Mom

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cauliflower florets
1 (14 1/4 ounce) can chicken broth
1/2 cup finely chopped red bell pepper
1 1/2 teaspoons finely shredded lemon peel
1 1/2 cups half-and-half
3 tablespoons all-purpose flour
1 (8 ounce) package imitation crabmeat
2 tablespoons dill weed

Steps:

  • In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
  • Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
  • Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.

CAULIFLOWER SOUP



Cauliflower Soup image

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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