Best 5 Dorseys Cream Of Crab Soup Recipes
Are you craving a creamy, flavorful seafood soup that can warm you up on a chilly day or serve as an elegant appetizer at your next gathering? Look no further than Dorsey's Cream of Crab Soup. This iconic Maryland delicacy combines fresh crab meat, creamy broth, and a touch of sherry to create a taste sensation that will leave your taste buds wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
CREAM OF CRAB SOUP
One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.
Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
DORSEY'S CREAM OF CRAB SOUP
A Chesapeake Bay favorite in my family for years. It's rich, creamy and packet with flavor.
Provided by Dorsey
Categories Seafood Soup
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
- Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
- Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 15.9 g, Cholesterol 127.7 mg, Fat 27.1 g, Fiber 1.5 g, Protein 19.5 g, SaturatedFat 16.3 g, Sodium 1896.2 mg, Sugar 2.4 g
AWARD-WINNING MARYLAND CREAM OF CRAB SOUP
This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD. It is very rich - not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didn't want to add that below as this is the original recipe.
Provided by Raquel Grinnell
Categories Crab
Time 35m
Yield 1 pot soup, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
- To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!
Nutrition Facts : Calories 564.5, Fat 53, SaturatedFat 32.8, Cholesterol 218.8, Sodium 387.1, Carbohydrate 9.2, Sugar 2.7, Protein 14.6
DORSEY'S CREAM OF CRAB SOUP
A Chesapeake Bay favorite in my family for years. It's rich, creamy and packet with flavor.
Provided by Dorsey
Categories Seafood Soup
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
- Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
- Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 15.9 g, Cholesterol 127.7 mg, Fat 27.1 g, Fiber 1.5 g, Protein 19.5 g, SaturatedFat 16.3 g, Sodium 1896.2 mg, Sugar 2.4 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't be afraid to experiment with different crab meat, such as blue crab, Dungeness crab, or rock crab.
- Be careful not to overcook the crab meat, as it will become tough.
- If you don't have any sherry on hand, you can substitute dry white wine or even chicken broth.
- Serve the soup immediately, garnished with fresh herbs and a dollop of sour cream.
Conclusion:
Cream of crab soup is a delicious and easy-to-make soup that is perfect for a special occasion or a casual meal. With its rich, creamy broth and tender crab meat, this soup is sure to please everyone at the table. So next time you're looking for a comforting and flavorful soup, give cream of crab soup a try.
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