Best Simple Easy Chesapeake Bay Rosy Crab Soup From The Farm Recipes

CHESAPEAKE BAY CRAB SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat.
• Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Add tomatoes with their liquid; break up tomatoes.
• Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
• Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
• Add peas to soup and simmer 2 minutes.
• Add crabmeat, parsley and hot pepper sauce.
• Simmer until crabmeat is heated through, about 1 minute.
• Season with salt and pepper and serve.

CRAB SOUP

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
• Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
• Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
• Note: Lemon is really only necessary if not using the sherry.

SIMPLE EASY CHESAPEAKE BAY ROSY CRAB SOUP FROM THE FARM

Steps:

• Melt butter in a soup pot until tender.
• Add minced garlic, cook for 30 seconds on medium heat.
• Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
• Stir carefully, add crab meat, making sure not to break up crab chunks.
• Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.

HOMEMADE CRAB SOUP-NO HEAVY CREAM OR "CREAM OF" SOUPS!

Steps:

• Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
• Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
• Whisk in the clam juice and chicken broth. Bring them to a boil.
• Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
• Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
• Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
• **Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called "Neufchatel" cheese.

CRAB SOUP

Steps:

• Melt the butter in the top of a double boiler and blend in flour until smooth.
• Add the milk and cream, gradually, and stir constantly with a wire whisk.
• Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
• Cook slowly over a double boiler for 25 minutes, stirring frequently.
• It should get to just below a boil.
• Just before serving, add sherry and stir.
• Pour into indiviual bowls and sprinkle with paprika.

BEST OF THE BAY RECIPES...SHE CRAB SOUP

Steps:

• Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
• Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
• While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
• Serve with a light salad of mixed greens and French bread and enjoy!
• You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).

EASY CRAB SOUP

Steps:

• Open tins of tomato soup and place in saucepan.
• stir in 1 cup water.
• add curry powder, tabasco, crab and sherry.
• bring to a gentle boil and simmer for 2-3 minutes.
• Before serving, season with salt and pepper and add a cup of cream, flick on some parsley.
• Serve with fresh crusty bread.