Cajun Crab Soup
"This rich, delicious soup is modeled after a great soup that we had in a restaurant in Bethany Beach, Delaware!"
- 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.
She Crab Soup 1
"Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish w ith sour cream, parsley sprigs or a sprinkle of paprika."
- 1 onion, chopped
- 1 1/2 tablespoons margarine
- 2 teaspoons all-purpose flour
- 1 1/2 teaspoons margarine
- 1 quart whole milk
- 1 pound crabmeat, flaked
- 4 ounces crab roe
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon ground mace
- 2 cups milk
- 1/2 cup dry sherry
- Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
- Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
- Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
- Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
- Remove from heat and add wine.
- Serve in soup bowls whic h have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.
Sh e Crab Soup II
"An easy recipe for the most unforgett able creamy crab soup on the East coast."
- 3 tablespoons butter
- 3/4 cup minced onion
- 3 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds crabmeat, flaked
- 3 1/2 cups milk
- 2/3 cup heavy cream
- In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.