One Crab Soup Recipe?

Question

I had a delicious crab soup before, I would like to attempt to make it for dinner tonight.
I have no idea what the recipe is though.

I do know that it is not maryland crab soup, and it is a thicker soup.
I don't think it is a "she crab soup" or bisque.

The color was orange, which leads me to believe there is some kind of cheese?
Could anyone help me?!
It was so good and I would like to have it again.

Actually I apologize for my ignorance..
I just called my mother she said it would be orange because of a tomato base. Not because of cheese.

Answer 1

Cheesey Crab Soup Recipe
This soup is simple to make. Kind of like a chowder, a hearty soup but no potatoes.
1/4 cup butter
1 small white onion, chopped
2 celery ribs, chopped
1/4 cup flour
4 cups milk
2 teaspoons worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon chili powder
1 cup frozen corn, thawed
1 (14 1/2 ounce) can diced tomatoes, drained
12-16 ounces fresh lump crabmeat (I usually use a full pound)
2 1/2 cups shredded sharp cheddar cheese (or mild cheddar)
salt, if needed, to taste
2 tablespoons chopped parsley
6 servings

1. Melt butter in large saucepan over medium heat. Saute onion and celery until tender.
2. Add flour; stirring constantly.
3. Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
4. Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
5. Stir in cheese until soup is heated through and cheese is melted.
6. Serve. Garnish with the chopped parsley.

Answer 2

Rutledge House She Crab Soup presented by John Rutledge House Inn Bed & Breakfast

5 Tbsp butter
1/2 cup finely chopped celery
2/3 tsp mace
1/4 tsp white pepper
3 1/2 cups milk
1/2 cup chicken stock
5 Tbsp all purpose flour
salt to taste
2 cups crab meat (see note)
1 cup heavy cream
1/4 cup worcestershire sauce
3 Tbsp sherry
2 hard boiled egg yolks
Paprika

Heat the butter in a large saucepan. Add the celery, mace, and white pepper and cook over low heat until the celery is almost transparent. While the celery is cooking, heat the milk and chicken stock in a small pan just enough to make the milk hot. Do not boil. When the celery is done, add the flour to make a roux. Do not brown, but heat enough to bubble for several minutes. Slowly add the milk and chicken stock to the roux. Add salt to taste. Add the crabmeat, heavy cream, worcestershire sauce and sherry. Simmer for 30 minutes or until thickened to the appropriate consistency. Grate the yolks. Sprinkle over the top of soup with paprika.

NOTE: "She-crab" is a real delicacy because they have more flavor than the male crabs. The orange hued eggs of the female crab give the soup extra flavor and color. "She-crabs" are difficult to find in many parts of the country, so white crab meat can be substituted. Hard boiled egg yolks can be crumbled in the soup to imitate crab eggs.

Answer 3

Recipe Ingredients:
1 1/2 lb crab; cleaned
3 tb Cream
3 c Boiling milk
1/4 c Flour
1/2 c Fish or chicken broth
1/3 c White wine
3 tb Cognac
2 Sprigs parsley
Pinch of thyme
1/2 Bay leaf
1 Sm chopped onion
1/4 c Diced carrots
5 tb Melted butter
Red food coloring (optional)

Recipe Instructions:
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until crab turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from crab, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan.
Add flour.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush crab shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream.
You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
Add the CRAB, before serving, plus remaining cognac.

Answer 4

CRAB SOUP

3 qts. water or beef stock
1 onion, chopped
1 c. celery, chopped
4 strips bacon, crumbled
2 cans tomato soup
1 tsp. salt
1/2 tsp. pepper
Pinch cayenne pepper
1 can white shoe peg corn
1 1/2 lb. crab meat

Saute celery, onion and bacon together. Add to water or stock. Add tomato soup and crab meat and simmer for 1 1/2 hours.

Answer 5

Easy Tomato Crab Soup

INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup chopped onion
1 (10.75 ounce) can condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can crabmeat
1 pint half-and-half cream

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DIRECTIONS:
In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.

Answer 6

Hope you find it. Can I come to your house tonight for dinner?