Best Crab And Red Pepper Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED RED PEPPER AND CRAB SOUP



Roasted Red Pepper and Crab Soup image

Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.

Provided by Gail L. Harris

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h40m

Yield 6

Number Of Ingredients 9

6 red bell peppers, seeded and cut into quarters
1 (32 ounce) carton chicken broth
1 large potato, peeled and coarsely chopped
1 quart half-and-half cream
1 teaspoon salt
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Steps:

  • Set the oven to broil, and preheat for 5 minutes.
  • Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
  • Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
  • Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g

CRAB AND ROASTED RED BELL PEPPER SOUP



Crab and Roasted Red Bell Pepper Soup image

Categories     Soup/Stew     Pepper     Shellfish     Crab     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 19

For broth
1/4 cup olive oil
2 1 1/2-pound cooked whole crabs, meat removed, shells coarsely broken, meat and shells reserved
10 cups water
1 750-ml bottle of dry white wine
3 cups bottled clam juice
4 celery stalks, chopped
3 carrots, chopped
2 onions, chopped
1 cup chopped fresh parsley
2 fresh thyme sprigs
2 bay leaves
For soup
2 red bell peppers
5 tablespoons butter, room temperature
3 tablespoons all purpose flour
1/2 cup chopped fresh Italian parsley
10 tablespoons crème fraîche or sour cream
Fresh Italian parsley sprigs

Steps:

  • Make broth:
  • Heat 1/4 cup olive oil in heavy large wide pot over medium-high heat. Add crab shells and sauté until fragrant, about 10 minutes. Add 10 cups water and next 8 ingredients; bring to boil. Reduce heat to medium-low. Simmer until broth is reduced to 12 cups, about 30 minutes. Strain broth through sieve lined with cheesecloth. Cool. Spoon fat from top of broth.
  • Make soup:
  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Transfer peppers to blender. Add 2 tablespoons butter. Puree until mixture is smooth.
  • Melt 3 tablespoons butter in heavy large pot over medium heat. Add flour and cook until mixture is golden brown, stirring occasionally, about 2 minutes. Gradually whisk in broth, then red pepper purée. Bring soup to boil. Simmer until flavors blend and soup thickens slightly, about 10 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.)
  • Add reserved crabmeat and 1/2 cup chopped parsley to soup. Simmer just until crabmeat is heated through, about 2 minutes. Ladle soup into bowls. Spoon dollop of crème fraîche atop each. Garnish with parsley sprigs and serve.

ROASTED-RED-PEPPER-AND-CRAB SOUP RECIPE - (5/5)



Roasted-Red-Pepper-and-Crab Soup Recipe - (5/5) image

Provided by á-21182

Number Of Ingredients 17

3 medium red bell peppers
2 medium yellow bell peppers
1/2 Spanish onion
4 stalks celery
2 1/2 teaspoons chopped fresh garlic
4 3/4 teaspoons paprika
3/4 cup tomato paste
1 1/4 teaspoons chopped fresh thyme
3/4 cup white wine
1/2 gallon chicken stock
3 ⁄8 cup heavy cream
Pinch cayenne pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 1/2 cups jumbo lump crabmeat
Canola oil as needed
Salt and pepper to taste

Steps:

  • Rough-chop the red and yellow peppers, Spanish onion, and celery. In a large stockpot set over medium heat, brown the peppers, onion, and celery in a small amount of canola oil. Add the garlic, paprika, tomato paste, and thyme and cook for 5 minutes. Add white wine and simmer until the volume is reduced by half. Add the chicken stock and simmer for 30 minutes. Add the heavy cream, cayenne pepper, Worcestershire sauce, and Tabasco sauce. Purée the soup in a blender until smooth and strain. Return purée to the stockpot, keeping it warm over low heat. Add the crabmeat and stir lightly. Season to taste with salt and pepper and serve.

CRAB AND RED PEPPER SOUP



Crab and Red Pepper Soup image

A lighter version of your favorite seafood bisque. Adjust the ingredient amounts for flavor or thickness preference! It is delicious served alongside steamed broccoli and a piece of crusty bread!

Provided by Amanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 2

Number Of Ingredients 13

1 red bell pepper, seeded and quartered
1 teaspoon olive oil
1 large stalk celery, diced
1 clove garlic, diced
½ small sweet onion, chopped
1 (6 ounce) can white crabmeat, drained, flaked
½ teaspoon dried rosemary
⅛ teaspoon lemon-pepper seasoning
1 cup chicken stock
½ cup dry potato flakes
¼ cup fat-free milk
2 tablespoons sour cream
2 tablespoons grated Asiago cheese, for garnish

Steps:

  • Preheat the oven's broiler, and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers, cut sides down, onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and dice. Set aside.
  • Heat the olive oil in a large saucepan over medium heat. Stir in the celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the roasted red bell pepper and crabmeat, and season with rosemary and lemon pepper. Pour in the chicken stock, and simmer for 10 minutes. Slowly stir in the dry potato flakes, and cook until thickened.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Return the pureed soup to the saucepan. Stir in the milk and sour cream, and cook over medium-low heat until heated through, about 5 minutes. Top with Asiago cheese before serving.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 19.3 g, Cholesterol 88.1 mg, Fat 9 g, Fiber 2.9 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 795.4 mg, Sugar 5.9 g

Related Topics