special ingrediant for creamy crab soup?

Question

Do you have any you'd like to share?

Answer 1

CREAM OF CRAB & ASPARAGUS SOUP

1 lg. onion
1 stick butter
1 c. flour
2 qt. chicken stock, preferably homemade
2 lbs. fresh asparagus
1/2 c. heavy cream
Salt and freshly ground black pepper
8 oz. jumbo lump crab meat, thoroughly, picked of shell
8 oz. shredded crab legs
1 tsp. Old Bay seasoning
1 pinch nutmeg

Melt butter in a large pot and simmer the finely minced onion until very soft and golden then add the flour and continue to cook another 5 minutes. Add the chicken stock and bring to a boil.
Trim the tips from the asparagus and reserve. Cut 1 inch away from the butt end of the asparagus and discard. Chop asparagus and cook in the broth 45 minutes or until asparagus is very tender.

Force the soup through a food mill or processor and strain out slightly thickened broth leaving only tough stringy asparagus remains. Return the pot to heat and add all the crab meat, remaining seasonings, and the reserves tips of asparagus and the heavy cream. Simmer 5-10 minutes. Adjust salt and pepper to taste.

Answer 2

Crab and Corn Bisque
Makes 8 servings.

INGREDIENTS:
4 ears of corn, kernels stripped off
2 bay leaves
1 cooked crab, weighing roughly 2-1/2 lbs.
2 Tablespoons butter
2 Tablespoons all-purpose flour
1-1/4 cups whipping cream
6 scallions, finely chopped
salt, freshly ground black pepper, freshly ground white pepper & cayenne pepper

PREPARATION:
1. Place the corn cobs into a deep saucepan and cover with 12-1/2 cups cold water.

2. Add the bay leaves and 2 teaspoons of salt. Bring to a boil and allow to simmer while preparing the crab.

3. Separate the crab from its top shell, keeping the shell.

4. Push out the mouth, abdominal sac and discard. Pull away the gills and discard.

5. Scrape out the brown meat and reserve it.

6. Crack the claws in as many places as necessary and extract the meat. Set aside the white and brown meat.

7. Add the spidery legs, back shell, and all the other pieces of the shell to the pot with the corn cobs and simmer for 15 minutes.

8. Strain the stock, return to the pan and boil hard to reduce the liquid to 9 cups.

9. Meanwhile, melt the butter in a small pan and sprinkle in the flour. Stir constantly until the roux is a very light brown.

10. Remove the roux from the heat and slowly whisk in 1 cup of the stock. Return to the heat and continue to whisk until it thickens. Whisk this mixture into the rest of the stock.

11. Add the corn kernels, return to a boil and cook for 5 minutes.

12. Add the crabmeat, cream and scallions. Season with the black, white and cayenne pepper. Bring back to a boil and simmer for 2 more minutes.
To serve: Ladle the soup into 8 soup plates and serve with some crusty French bread.
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DRUNKEN CRAB BISQUE
Serving Size : 5

3/4 lb Crab meat
1/4 c Butter
1 c Whipping cream
1/4 c Scotch whiskey
1 qt Milk
1/4 ts Salt
1/8 ts White pepper
Finely chopped parsley

Flake crab meat, picking over to remove any cartilage.
Set the crab meat aside.

Melt 1/4 cup butter in a large saucepan. Stir in
flaked crab meat, cream and whiskey. Over medium
heat, stir until heated but do not boil.

Stir in milk and season with salt and pepper. Cook
until very hot, but do not boil. Pour into a tureen
or serve in individual bowls. Garnish with chopped
parsley.

Answer 3

1 pk (10oz/300g) Frozen Chopped
Spinach
3 c Chicken broth
1/4 c Butter
1/2 c Chopped onion
1/4 c All-purpose flour
1/2 ts Salt
1 pn Nutmeg
2 c Light cream
1 c crabmeat -- Coarsely
Chopped
1/2 c Bick's Tangy Dill Relish

Cook spinach in chicken broth. Saute onion in butter
in large saucepan until tender. Add flour and
seasonings, stirring until smooth. Stir in spinach
mixture. Cook, stirring constantly, until mixture just
comes to a boil and is thickened. Stir in cream,
crabmeat and relish. Heat through, do not boil

Answer 4

The recipe I first tried didn't have garlic, so I added that. And where it said diced tomato, I used chopped red bell pepper instead. And my husband swears by me adding about 15-20 shakes of hot sauce. (I like either Louisiana or Frank's.)