Creamy Crab Soup Recipe Just in Time for Fall!

This Crab Soup recipe is perfect for the chilly autumn days ahead! The delicious creamy soup is packed with flavor and ingredients that will make your taste buds happy.

Ingredients: 1 lb. cooked crabmeat, picked over 1 onion, chopped 3 cloves garlic, minced 1 red bell pepper, diced 4 cups chicken broth 1 cup half and half or cream 1 tablespoon Old Bay seasoning 1 teaspoon lemon juice 1/2 teaspoon Tabasco sauce Salt and black pepper to taste (optional) 1 cup dry white wine or vermouth Fresh parsley leaves for garnish

Instructions:

1) In a large pot or Dutch oven, sauté onion and garlic in butter until softened. Add bell pepper and continue cooking for another minute. 2) Add chicken broth, half and half, Old Bay seasoning, lemon juice, Tabasco sauce, salt, and black pepper. Bring to a boil, then reduce heat to simmer. Gently stir in crabmeat until well mixed. Taste and adjust seasonings as needed. 3) If desired, add white wine or vermouth and continue cooking for another 5 minutes to allow the flavors to blend. Garnish with fresh parsley leaves before serving. Enjoy!

Creamed Crab Meat Soup - a Classic Comfort Food!

This Creamed Crab Meat Soup is a classic comfort food and a true family favorite! Loaded with fresh crab meat, this soup is creamy, delicious, and perfect for a cold winter day!

Ingredients:

-1 pound crabmeat, preferably lump -1/2 cup unsalted butter -1/2 cup all-purpose flour -4 cups milk -1 teaspoon salt -1/4 teaspoon black pepper -1 tablespoon dry sherry -Instructions:

1. In a large saucepan over medium heat, melt the butter. Stir in the flour until smooth. Gradually whisk in the milk until combined. Add the salt and pepper. Cook, stirring frequently, until the mixture thickens and bubbles.

2. Stir in the crabmeat and sherry. Cook until heated through. Serve warm. Enjoy!

Celebrate the Season with Rich and Creamy Crab Soup

The holidays are a time for celebration and what better way to ring in the season than with a bowl of hot and delicious crab soup? This dish is not only rich and creamy, but it is also loaded with fresh crab meat, making it the perfect meal for any special occasion.

To make your own crab soup, you will need: 1 pound fresh crab meat

1 onion, chopped  1 green bell pepper, chopped  3 cloves garlic, minced  1 teaspoon cumin  1 teaspoon chili powder  2 tablespoons olive oil  3 cups chicken broth  1 (10-ounce) can diced tomatoes with green chilies  1 (4-ounce can diced green chilies)  1 tablespoon chopped fresh cilantro  Salt and black pepper to taste  

In a large pot or Dutch oven over medium heat, sauté onions, bell peppers, garlic, cumin, chili powder, and salt and black pepper in olive oil until vegetables are soft. Add chicken broth and tomatoes with green chilies. Bring mixture to a boil. Add crab meat and green chilies. Simmer for 5 minutes or until heated through. Stir in cilantro just before serving. Serve with crackers or breadsticks.

Thanksgiving Dinner just got a Little More Interesting with this Crab Soup Recipe!

Ingredients:

1/4 cup extra-virgin olive oil 1 large onion, chopped 1 carrot, peeled and chopped 1 stalk celery, chopped 3 cloves garlic, minced 2 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf 8 cups chicken stock or broth 2 pounds fresh or frozen crab legs, claws and knuckles 1/2 cup dry white wine Kosher salt and freshly ground black pepper to taste 1/4 cup chopped fresh parsley leaves Lemon wedges (for serving) Crab Soup Recipe Instructions:

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery, garlic, tomato paste, thyme, bay leaf and stock. Bring to a simmer and cook for 30 minutes.

Remove the crab meat from the shells and chop into bite-size pieces. Discard the shells.

Add the crab meat and wine to the soup and season with salt and black pepper to taste. Cook for an additional 5 minutes.

Ladle the soup into bowls and garnish with parsley leaves. Serve with lemon wedges if desired. Enjoy!

Warm, Cozy, and Delicious: Creamed Crab Meat Soup for a Chilly Evening

When the temperatures start to dip, a warm, cozy bowl of soup is the perfect thing to help you get through the evening. This cream-based crab soup is especially comforting, with a delicious blend of spices and flavors. Best of all, it's easy to make – just follow these simple steps:

Ingredients: 1 quart chicken or vegetable stock 1 can (14.5 ounces) diced tomatoes, undrained 1 large onion, chopped 2 stalks celery, chopped 1 carrot, peeled and chopped 1 bay leaf 1 teaspoon dried thyme leaves ½ teaspoon black pepper 8 ounces crabmeat, picked over for shells and cartilage 1 cup half-and-half or light cream 2 tablespoons snipped fresh parsley Instructions:

1. In a large saucepan bring stock to boiling. Add tomatoes, onion, celery, carrot, bay leaf, thyme leaves, and pepper. Return to boiling; reduce heat. Simmer uncovered for 30 minutes. Remove bay leaf. 2.Using a slotted spoon, remove ½ cup vegetables; set aside. Using a slotted spoon, add crabmeat to soup. Simmer for 5 minutes or until crabmeat is heated through. 3. Discard any unused vegetable solids from soup. Stir in reserved vegetables and half-and-half or light cream. Heat through but do not boil; ladle into individual bowls. Sprinkle with parsley.