Best Franks Cream Of Crab Soup Recipes

KARYN'S CREAM OF CRAB SOUP

Karyn's Cream of Crab Soup image

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Provided by KARYN821

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

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.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g

KK'S CREAM OF CRAB SOUP

Kk's Cream of Crab Soup image

As a Maryland native growing up, crab was always plentiful, available and fresh - usually caught that day. Today I buy fresh lump or jumbo lump crab for this soup, depending on the audience. Using a lesser grade of crab won't give you the premium results you are probably seeking.

Provided by KK7707

Categories Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb backfin crab meat
1/4 cup butter
2 tablespoons onions, chopped very fine
1/3 cup flour
1 (14 ounce) can chicken broth (don't use a heavy stock)
1/2 cup dry sherry (very dry sherry should be pale yellow in color)
1/4 teaspoon pepper
1 teaspoon salt (to taste)
3 cups whole milk
1 cup heavy cream
8 -9 dashes Tabasco sauce
8 -9 dashes of a less vinegary hot sauce (such as Texas Pete's or Frank's)
1 pinch cayenne (just a very light shake!)
1 teaspoon sugar
1 tablespoon tomato paste (use concentrated, it comes in a tube)

Steps:

Gently remove cartilage from crab meat.
Melt butter in a 2-3 quart sauce pan.
Add the onion and cook 3-4 minutes - until translucent.
Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
Use a little of the liquid to thin the tomato paste and stir it back into the soup.
Cook on med-low heat until thickened, but do not let it boil.
Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
Heat gently another 5 minutes and serve.
Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.

Nutrition Facts : Calories 607.1, Fat 41.5, SaturatedFat 24.9, Cholesterol 219, Sodium 1484.3, Carbohydrate 22.1, Fiber 0.6, Sugar 11.7, Protein 31.1

FRANK'S CREAM OF CRAB SOUP

Frank's Cream of Crab Soup image

Make and share this Frank's Cream of Crab Soup recipe from Food.com.

Provided by Chalsea

Categories Crab

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons butter
2 small potatoes, peeled and cut into medium dice
1 small onion, finely diced
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons Old Bay Seasoning
1/4 cup flour
1/4 teaspoon pepper
4 cups half-and-half
2 cups milk
1 lb crabmeat (picked over for shells)
2 tablespoons dry sherry (optional)
1 tablespoon parsley

Steps:

In soup pot, melt the butter over medium heat.
Add onion, saute for 2-3 minutes.
Add potatoes, old bay, and mustard.
Decrease heat to low, cook, stirring often until potatoes are barely tender (30 minutes). Remove from heat.
Whisk in flour, salt and pepper. Return to medium heat and stir constantly about 2 minutes.
Slowly pour in half and half and milk, stirring constantly.
Cook over med-low heat, stirring often until thickened.
Add the crabmeat, simmer about 15-20 minutes.
When ready to serve, stir in sherry and parsley.