Creamed Crab Meat Soup Recipe

Ingredients:

-1 lb. crab meat, picked over for shells -1/4 cup all-purpose flour -1/2 teaspoon salt -1/4 teaspoon black pepper -3 tablespoons butter -1/2 cup chopped onion -1 garlic clove, minced -3 cups milk -1/4 cup dry vermouth or white wine - Chopped fresh parsley for garnish

Instructions:

1. In a medium bowl, combine the crab meat, flour, salt and pepper. Mix well and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the crab mixture and cook until the crab is cooked through, about 5 minutes.
3. Add the milk and vermouth and bring to a simmer. Cook until the soup is thickened, about 10 minutes. Season with salt and pepper to taste. Serve with chopped fresh parsley for garnish.

Creamy Crab Soup with Cornichons

This Crab Soup is one of my favorites! It's a little bit creamy, a little bit tangy from the cornichons, and with a nice hit of Old Bay.

Ingredients:

-1 tbsp. olive oil -1 onion, diced -3 cloves garlic, minced -1 green bell pepper, diced -8 cups chicken broth -2 bay leaves -1/2 tsp. dried thyme -1/4 tsp. cayenne pepper -1 (15 oz) can diced tomatoes, undrained -1 (8 oz) can tomato sauce -1/2 cup fresh or frozen corn kernels -2 cups crabmeat, picked through for shells and cartilage -3 tbsp. cornichons, diced -1/4 cup chopped fresh parsley -salt and black pepper to taste Instructions:

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and bell pepper; cook until vegetables are soft, about 5 minutes. Add chicken broth, bay leaves, thyme, cayenne pepper, tomatoes with juice, tomato sauce, corn kernels, crabmeat, cornichons and parsley. Bring to a simmer and cook for 10 minutes. Remove bay leaves before serving. Season with salt and black pepper to taste. Enjoy!

Crab Meat and Potato Soup

Ingredients: -1/2 pound potatoes, diced -1/2 pound crab meat -1 onion, chopped -3 tablespoons butter -3 tablespoons flour -2 cups milk -1 teaspoon salt -1/4 teaspoon black pepper Instructions: 1. In a large soup pot, cook the potatoes in salted water until tender. 2. Drain the potatoes and add them to a blender or food processor along with the crab meat and onion. Puree until smooth. 3. In the same soup pot, melt the butter over medium heat. Stir in the flour and continue to stir until it's incorporated into the butter. Slowly pour in the milk while whisking continually until all of the milk has been added and the mixture is smooth. Bring to a simmer and add the salt and pepper. Stir in the potato mixture and cook for 5 minutes or until heated through. Serve hot!

Easy Creamy Crab Soup Recipe

Crab soup is an all-time favorite for many seafood lovers. The creamy and delicate flavor of crabmeat makes it a perfect choice for a luxurious soup. This recipe is really easy to follow, and you will only need a few simple ingredients.

Ingredients:

– 1 pound lump crabmeat – 1 cup milk – 1/2 cup heavy cream – 1 tablespoon butter – 1 onion, chopped – 1 carrot, peeled and diced – 2 cloves garlic, minced – 2 bay leaves – 1 teaspoon dried thyme – Salt and freshly ground black pepper to taste

Instructions: 1. In a large saucepan over medium heat, melt the butter. Add the onion, carrot, garlic, bay leaves, thyme, salt and pepper. Cook until the vegetables are softened, about 5 minutes. 2. Add the milk and cream and bring to a simmer. Cook until the vegetables are very tender and the flavors have melded, about 15 minutes. 3. Remove from the heat and add the crabmeat. Gently stir to combine. Simmer for 5 minutes to heat through. Serve hot with some crusty bread on the side for dunking. Enjoy!

Crabmeat Bisque

Ingredients:

1/2 cup (1 stick) unsalted butter 3/4 cup all-purpose flour 3 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 cups crabmeat, drained and picked over 1/4 cup chopped fresh parsley Instructions:

Melt butter in a large saucepan over medium heat. Add flour and stir until smooth. Gradually add milk, whisking until smooth. Add salt, black pepper, and cayenne pepper, and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add crabmeat and parsley, and cook for 5 minutes more. Ladle soup into bowls, and serve hot.