Best 12 Crab And Asparagus Soup Crockpot Recipes

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Crab and asparagus soup is a delicious and creamy soup that is perfect for a quick and easy meal. With the help of a crockpot, you can have a warm and comforting meal ready in no time. This soup is packed with fresh asparagus, succulent crab, and a flavorful broth that will tantalize your taste buds. Whether you are looking for a hearty lunch or a light dinner, this crab and asparagus soup is sure to satisfy your cravings. So gather your ingredients, prepare your crockpot, and let's embark on a culinary journey to create the perfect crab and asparagus soup.

Here are our top 12 tried and tested recipes!

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

EASY CREAMY CRAB AND ASPARAGUS SOUP



Easy Creamy Crab and Asparagus Soup image

Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.

Provided by gax000

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 slices bacon, diced small
½ cup minced onion
1 clove garlic, crushed
½ cup yellow bell pepper, diced
1 cup diced potato
¾ cup asparagus, trimmed and cut into 1/4-inch pieces
8 ounces crabmeat
2 cups skim milk
1 cup half-and-half
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
  • Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
  • Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
  • In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home.

Provided by Emily Tisdale

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

4 cups shrimp stock
1 teaspoon freshly-grated ginger
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon soy sauce
1 egg, beaten
1 cup cooked crabmeat

Steps:

  • Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  • Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  • Combine cornstarch and water in a small bowl.
  • Whisk cornstarch mixture into soup.
  • Stir sesame oil and soy sauce into soup.
  • Simmer, stirring constantly, until soup thickens, about 1 minute.
  • Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  • Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 7.8 g, Cholesterol 66.6 mg, Fat 4.3 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1 g, Sodium 974.1 mg, Sugar 2.4 g

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

Make and share this Crab and Asparagus Soup recipe from Food.com.

Provided by Mamie37

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 (10 ounce) package frozen asparagus cuts, thawed
16 ounces crabmeat
1 bunch green onion, trimmed and chopped
2 (10 1/2 ounce) cans cream of chicken soup
1 (14 1/2 ounce) can chicken broth
1 cup water
1 tablespoon soy sauce
white pepper

Steps:

  • Melt butter over medium-high heat in a medium saucepan.
  • Add asparagus, crab and onions.
  • Saute 2 to 3 minutes, or until soft.
  • Reduce heat to medium low, add soup, broth and water.
  • Bring to a boil, add soy sauce and white pepper to taste.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 quarts chicken broth
3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
1/2 cup dry sherry
1 tablespoon freshly ground white pepper
1/2 cup cornstarch mixed with 1 cup cold water
1 pound fresh crabmeat, picked over to remove any cartilage or shells
3 scallions, sliced on the diagonal into 1/2-inch pieces

Steps:

  • Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
  • Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
  • Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT



Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt image

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

1/4 pound (1 stick) unsalted butter
2 large heads garlic, broken into cloves do not peel
1 leek, pale green and white parts only, sliced
3 shallots, peeled and halved
1 bay leaf
10 green peppercorns
2 tablespoons olive oil
2 cups thinly sliced white asparagus (about 1 pound, trimmed)
1 leek, white part only, thinly sliced
1 lemon grass stalk, trimmed and cut into 4 pieces
1 cup whole milk
1/4 vanilla bean, split and scraped
2 tablespoons yuzu juice available at Japanese markets, fresh Meyer lemon juice or fresh lime juice, more to taste
Sea salt
freshly ground black pepper
Crab salad (see recipe)
Bay leaf salt (see recipe)

Steps:

  • At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
  • To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
  • Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
  • To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 22 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 866 milligrams, Sugar 11 grams, TransFat 1 gram

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO



Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado image

Provided by Hubert Keller

Categories     Soup/Stew     Shellfish     Vegetable     Appetizer     Sauté     Seafood     Crab     Asparagus     Avocado     Spring     Summer     Chill     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
  • Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
  • Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB



Curried Cream of Asparagus Soup With Crab image

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

Provided by Marla Swoffer

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, ends trimmed, coarsely chopped
1 small onion, coarsely chopped
1 potato, diced
8 ounces surimi or 8 ounces imitation crabmeat, broken into small pieces
1 cup chicken broth
1 cup milk
1 tablespoon flour
3 tablespoons butter (or Smart Balance)
1 tablespoon garlic powder
1 tablespoon yellow curry powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
1 dash Worcestershire sauce

Steps:

  • Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
  • When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
  • Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
  • Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
  • Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
  • Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
  • Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

Steps:

  • In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
  • Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

ASPARAGUS CRAB CASSEROLE



Asparagus Crab Casserole image

On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 packages (8 ounces each) imitation crabmeat, flaked
2 cups cooked rice
1 package (12 ounces) frozen cut asparagus
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup milk
1/3 cup chopped onion
1 tablespoon lemon juice
1 tablespoon butter, melted
1 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/4 cup sliced almonds, toasted, optional

Steps:

  • In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.

Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

CRAB AND ASPARAGUS SOUP - CROCKPOT RECIPE



Crab and Asparagus Soup - crockpot Recipe image

Provided by shammy

Number Of Ingredients 10

1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 cup chopped fresh spinach
1 cup diced firm tofu
2 teaspoons dried oregano
1 clove garlic, crushed
2 tablespoons cornstarch
1/2 cup broth
2 eggs, lightly beaten

Steps:

  • In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically. Slowly stir in the corn starch slurry into the soup. Continue stirring to thicken, about 1 minute. 3.While stirring the soup, slowly pour the eggs in a steady stream. Continue stirring eggs to create shreds or ribbons and until eggs are set, about 1 minute. Adjust seasonings to taste. Serve by garnishing with cilantro and a little freshly ground black pepper.

Tips for Making Crab and Asparagus Soup in a Crockpot

- Use fresh ingredients: Fresh crab and asparagus will give your soup the best flavor. If you can't find fresh crab, you can use frozen crab, but make sure to thaw it before using. - Don't overcook the crab: Crab is a delicate seafood, so it's important not to overcook it. Otherwise, it will become tough and chewy. - Use a good quality stock: The stock you use will make a big difference in the flavor of your soup. Use a homemade stock if you can, or a good quality store-bought stock. - Season to taste: Don't be afraid to season your soup to taste. Salt, pepper, and paprika are good starting points, but you can also add other herbs and spices to your liking. - Serve with a garnish: A simple garnish like chopped fresh parsley or a dollop of sour cream will add a nice finishing touch to your soup.

Conclusion

Crab and asparagus soup is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. By following the tips above, you can make a delicious and flavorful soup that your family and friends will love.

Tips for Making Crab and Asparagus Soup in a Crockpot

  • Use fresh ingredients: Fresh crab and asparagus will give your soup the best flavor.
  • Don't overcook the crab: Crab is a delicate seafood, so it's important not to overcook it. Otherwise, it will become tough and chewy.
  • Use a good quality stock: The stock you use will make a big difference in the flavor of your soup. Use a homemade stock if you can, or a good quality store-bought stock.
  • Season to taste: Don't be afraid to season your soup to taste. Salt, pepper, and paprika are good starting points, but you can also add other herbs and spices to your liking.
  • Serve with a garnish: A simple garnish like chopped fresh parsley or a dollop of sour cream will add a nice finishing touch to your soup.

Conclusion

Crab and asparagus soup is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. By following the tips above, you can make a delicious and flavorful soup that your family and friends will love.

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