Best 9 Easy Cream Of Crab Soup Recipes

CREAM OF CRAB SOUP

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.

EASY CREAM OF CRAB SOUP RECIPE

Steps:

• Add canned soup plus one can of water each to a large saucepan.
• Pour in evaporated milk.
• Add crabmeat and Old Bay seasoning and stir well.
• Simmer on medium-high heat until heated through about 5-10 minutes and serve.

EASY CREAMY CRAB AND ASPARAGUS SOUP

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.

KARYN'S CREAM OF CRAB SOUP

Steps:

• In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
• Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)

Steps:

• Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

CREAMY CORN CRAB SOUP

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.

EASY CREAM OF CRAB SOUP

Steps:

• In dutch oven, saute ithe onion and green pepper in butter until tender. Add garlic saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium low heat until heated through Do Not Boil.
• Enjoy!

CREAM OF CRAB SOUP RECIPE

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
• While whisking constantly, gradually add the heavy cream.
• Add the mustard, Old Bay seasoning, salt, and pepper. Bring the mixture to a boil while whisking frequently. As soon as the soup begins to boil, reduce the heat to a simmer and cook, uncovered, for about 30 seconds, until the soup begins to thicken.
• Stir in the sherry and the crabmeat. Taste and adjust the seasoning if necessary. If the soup is too thick, add small amounts of water to thin it out. Note that the soup will continue to thicken as it cooks and also when it is removed from the heat. Serve and enjoy with crackers, croutons, or your favorite bread!

CREAM OF CRAB SOUP

Steps:

• Dissolve bouillon cube in water.
• Cook onion in butter until tender, blend in flour and seasonings.
• Add milk and bouillon gradually; cook until thick, stirring constantly.
• Add crabmeat, heat.
• Garnish with parsley.
• Note: you can saute a clove of garlic along with the onion, too.
• (An adopted recipe.)