CRAB AND SCALLOP SOUP WITH PEPPERS AND PEAS
Categories Soup/Stew Blender Shellfish Lunch Crab Scallop Spice Pea Bell Pepper Butternut Squash Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 19
Steps:
- Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
- Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
- Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
- Ladle squash puree into bowls. Top with seafood mixture and serve.
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Jivan kc
[email protected]I can't wait to try this soup!
Rosa Guerrero
[email protected]This soup is a keeper!
Wisdom Keemer
[email protected]I'm definitely going to make this soup again!
Kamran Shabbir
[email protected]This soup is a bit pricey to make, but it's worth it for a special occasion.
yubraj Custam1
[email protected]I'm not a big fan of peas, so I left them out of the soup. It was still very good.
Bashir Mjuaji
[email protected]This soup is a great way to get your kids to eat their vegetables.
Alan Valencia
[email protected]I served this soup with a side of crusty bread and it was the perfect meal.
zas galaxy
[email protected]This soup is perfect for a cold winter day.
Tumushime Innocent
[email protected]I'm allergic to shellfish, so I used imitation crab and scallops. It was still very good.
Godstim Friday
[email protected]I'm not a big fan of seafood, but I actually really enjoyed this soup.
Fikadu Getachew
[email protected]This soup is a bit time-consuming to make, but it's worth the effort.
con star
[email protected]I didn't have any heavy cream on hand, so I used milk instead. It worked just fine.
Narain Rathore
[email protected]The soup was a little too spicy for my taste, but I was able to tone it down by adding some cream.
NeFF7X
[email protected]I added some extra vegetables to the soup, such as carrots and celery, and it was even better.
Bongani Moriri
[email protected]This soup is a great way to use up leftover crab and scallops.
Tima Saddam
[email protected]I followed the recipe exactly and the soup turned out perfectly. I highly recommend this recipe.
Elias Segeron
[email protected]I love the colorful presentation of this soup. It's so inviting!
Abdul Kadal
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Davina Tipuna
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor.
MdJibon Md
[email protected]This soup was absolutely delicious! The combination of crab, scallops, peppers, and peas was perfect, and the broth was flavorful and rich.