Best 4 Vintage Cheese And Crabmeat Soup Recipes
Vintage cheese and crabmeat soup is a dish that combines the richness of cheese with the seafood delight of crabmeat. The soup is creamy, flavorful, and packed with umami. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a comfort food on a cold winter day or a special occasion dish, vintage cheese and crabmeat soup is sure to please.
Here are our top 4 tried and tested recipes!
VINTAGE CHEESE AND CRABMEAT SOUP
This recipe is from 1942 and it is a real classic!
Provided by MARBALET
Categories Seafood Soup
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)
- Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. Ladle into individual bowls and sprinkle with chives just before serving.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 15.4 g, Cholesterol 116.4 mg, Fat 29.5 g, Fiber 0.2 g, Protein 31.3 g, SaturatedFat 16.1 g, Sodium 806.2 mg, Sugar 11.8 g
CHEESY CRAB SOUP
Make and share this Cheesy Crab Soup recipe from Food.com.
Provided by Parsley
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
- Add flour; stirring constantly.
- Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
- Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
- Stir in cheese until soup is heated through and cheese is melted.
- Serve. Garnish with the chopped parsley.
Nutrition Facts : Calories 483.6, Fat 30.4, SaturatedFat 18.7, Cholesterol 136.8, Sodium 773.1, Carbohydrate 24.6, Fiber 2.3, Sugar 3.8, Protein 29.7
CRAB & CHEDDAR SOUP
This recipe was taken from "Of Tide & Thyme" published by the Jr. League of Annapolis, MD in 2001. Submitter says children will devour this soup.
Provided by Dan-Amer 1
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan melt the butter and blend in the salt, pepper, & flour. Gradually add the milk, stirring constantly until thickened. Add the cheese, stirring over low heat until the cheese has melted. Add the crabmeat and heat very slowly. Garnish with the chives and the Old Bay seasoning to taste.
VINTAGE CHEESE AND CRABMEAT SOUP
This recipe is from 1942 and it is a real classic!
Provided by MARBALET
Categories Seafood Soup
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)
- Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. Ladle into individual bowls and sprinkle with chives just before serving.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 15.4 g, Cholesterol 116.4 mg, Fat 29.5 g, Fiber 0.2 g, Protein 31.3 g, SaturatedFat 16.1 g, Sodium 806.2 mg, Sugar 11.8 g
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your soup.
- Don't overcook the crabmeat: Crabmeat is delicate and can easily be overcooked. Cook it just until it is opaque and tender.
- Use a good quality cheese: The type of cheese you use will also make a big difference in the flavor of your soup. Use a cheese that melts well and has a good flavor.
- Season the soup to taste: Don't be afraid to add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve the soup hot: Cheese and crabmeat soup is best served hot. Ladle it into bowls and top with a sprinkle of fresh parsley or chives.
Conclusion:
Cheese and crabmeat soup is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. With its creamy texture, flavorful broth, and tender crabmeat, this soup is sure to please everyone at the table. So next time you're looking for a delicious and comforting soup, give this recipe a try. You won't be disappointed!
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