Best 4 Karyns Cream Of Crab Soup Recipes
Welcome to a journey of flavors and indulgence where we explore the art of crafting the ultimate Karyns cream of crab soup. This exquisite soup is a symphony of rich, creamy broth brimming with the sweet and succulent essence of fresh crab meat. As we embark on this culinary adventure together, we'll unravel the secrets to creating a velvety smooth and perfectly balanced soup that will tantalize your taste buds and leave you craving more. Get ready to dive into a delectable world of culinary bliss as we unveil the best recipe for Karyns cream of crab soup, ensuring an unforgettable dining experience.
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KARYN'S CREAM OF CRAB SOUP
This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
Provided by KARYN821
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g
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.
CREAM OF CRAB SOUP
This cream of crab soup is simply delicious and I'm sure you will love it ...especially if you like crab!
Provided by patricia taylor
Categories Cream Soups
Time 15m
Number Of Ingredients 10
Steps:
- 1. Bring milk, half and half, and heavy whipping cream to a boil.
- 2. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper.
- 3. When it starts to boil, make a paste of the cornstarch and water to thicken soup.
AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)
Provided by Lsweetnell
Number Of Ingredients 11
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.
Tips:
- To make the soup extra creamy, use a combination of heavy cream and milk. You can also use all heavy cream, but it will be richer.
- Be sure to cook the crab meat gently so it doesn't toughen. Overcooked crab meat will be chewy and less flavorful.
- If you don't have any sherry on hand, you can substitute white wine or even chicken broth.
- Feel free to add other vegetables to the soup, such as diced carrots, celery, or potatoes.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Cream of crab soup is a delicious and easy-to-make soup that is perfect for a special occasion or a casual weeknight 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 this recipe a try!
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