Best 4 Sweet Potato And Crab Soup Recipes
Embark on a culinary journey with this exploration of the perfect recipe for "sweet potato and crab soup". Indulge in the tantalizing harmony of sweet and savory flavors as we guide you through the intricacies of creating this delectable dish. From selecting the right ingredients to mastering the art of balancing flavors, we'll provide you with the knowledge and techniques to craft a soup that will delight your taste buds and leave you craving for more. Whether you're a seasoned chef or just starting out, join us as we navigate the world of culinary delights and discover the secrets behind the ultimate "sweet potato and crab soup".
Let's cook with our recipes!
SWEET POTATO AND CRAB SOUP
This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes., Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.
Nutrition Facts : Calories 370 calories, Fat 28g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 994mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
THAI SWEET POTATO WITH CRAB SOUP
More comfort food for a cold winter night! Credit goes to Darlene King, a Cordon Bleu-trained chef who owns a gourmet food shop in Port Hope, Ontario.
Provided by CountryLady
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large pot.
- Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
- Add curry, coriander& cumin and saute for 30 seconds longer.
- Add sweet potato& saute for another 30 seconds.
- Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
- Remove from the heat, let cool slightly& ladle into a food processor.
- Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.
SWEET POTATO CRAB CAKES
Mild sweet potato flavor and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favorite mayo or aioli sauce. -Robert Bosley, Pacific, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg, egg yolk, pepper, bread crumbs, cornmeal, sweet potato, onion, parsley, lemon juice, mayonnaise, seafood seasoning, mustard and seasoning blend. Fold in crab. Form into 12 patties; sprinkle with salt., In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 290 calories, Fat 16g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.
CRAB & SWEETCORN CHOWDER
This low-fat soup is packed with flavour and so simple to cook
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
- Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium
Tips:
- Choose fresh and firm sweet potatoes for the best flavor and texture.
- If you don't have a steamer, you can boil the sweet potatoes in a pot of water until they are tender.
- Use a variety of crab meat, such as lump crab, claw crab, or backfin crab, for the best flavor.
- If you don't have any crab meat, you can substitute another type of seafood, such as shrimp, lobster, or scallops.
- Add a variety of vegetables to the soup, such as carrots, celery, onions, and corn, for a more flavorful and nutritious soup.
- Season the soup to taste with salt, pepper, and other spices, such as paprika, thyme, or bay leaves.
- Serve the soup hot with a side of crusty bread or crackers.
Conclusion:
Sweet potato and crab soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its combination of sweet potatoes, crab meat, and vegetables, this soup is packed with flavor and nutrition. Whether you are looking for a light lunch or a hearty dinner, this soup is sure to satisfy.
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