Have you got a good soup recipe with crab in it?

Answer 1

She Crab Soup

* 3 tablespoons margarine
* 1 green onion, minced
* 1 stalk celery, chopped
* 2 tablespoons all-purpose flour
* 2 cups fish stock
* 2 cups milk
* 2 cups heavy whipping cream
* 1 1/2 pounds crabmeat, flaked
* 1/4 cup sherry
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 2 cups hard-cooked eggs (optional)
* 1/2 teaspoon paprika
* 6 slices lemon (optional)

DIRECTIONS

1. Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
2. Press the yolks of hard-boiled eggs through a sieve and set aside.
3. In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
4. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
5. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Answer 2

Easy recipe and simply yummylicious!

Cajun Crab Soup

1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped

Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added

Answer 3

Olive Garden Seafood Pasta Chowder recipe
Posted by dizzybreez at recipegoldmine.com May 4, 2001

6 ounces small shells or bowties
3 ounces crab meat
6 tablespoons butter
1/2 pound sliced fresh mushrooms
2 (1 ounce) package Newburg sauce mix
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onions

Cook pasta according to package directions. Sort crab meat to remove any shell pieces. Melt butter in 3-quart non-aluminum saucepan. Add mushrooms; sauté for 3 minutes. Add sauce mix; stir well. Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5 to 8 minutes, stirring constantly.

Add green onions, pasta and crab; stir to combine. Heat through.

Spoon into serving bowls and garnish each serving with chopped parsley.

Answer 4

How about 68 crab soup recipes?
http://www.recipezaar.com/recipes.php?q=crab+soup

Answer 5

CRAB - TOMATO BISQUE SOUP

1 lb King Crab leg meat (in chunks)
1 medium onion, finely diced
2 celery stalks, finely diced
2 cans tomato bisque soup
2 cans milk
2 tablespoons butter

Prepare onion and celery, peel and chop onions to a fine dice. Remove strings from celery, wash and finely dice.
In a skillet, melt butter. Sauté onion and celery until soft. Stir in Tomato Bisque Soup, milk and crab meat. Heat to serving temperature.

Serve with Saltines or toasted sour dough bread and butter.


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.

CREAM OF CRAB SOUP

1 lb. Backfin Crabmeat
1/4 c. (1/2 stick) butter
1/3 c. flour
1 c. chicken broth
1/4 tsp. pepper
5 c. milk
Salt to taste

Remove cartilage from crabmeat, melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Add crabmeat to milk mixture and salt to taste. Remove from heat and serve.

Answer 6

crab and corn chowder with bacon

This main-course soup showcases some of summer's best flavors. Serve with: Flaky biscuits, and a baby spinach salad with roasted red peppers.

Servings: Makes 6 main-course servings.

Ingredients

6 ounces bacon, cut into 1/2-inch pieces
1 large onion, chopped
1 pound red-skinned potatoes, unpeeled, diced
2 1/2 cups bottled clam juice
3 1/2 cups half and half
1 pound fresh or frozen corn kernels
1 pound fresh crabmeat, coarsely flaked or chopped
3 tablespoons chopped fresh thyme

Preparation

Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.

Answer 7

lucky you can afford fresh crab, try allrecipies or bellaonline for those recipies