Recipe for Cream of Crab Soup

This Recipe for Cream of Crab Soup is like something you would find in a fine restaurant.  Except, we are not doing any of the hard work, like boiling and de-shelling the crabs.

This is the perfect soup to impress the seafood lovers in your life.  It is the ideal combination between luxurious, flavorful, and comforting.

Ingredients:

• 5 Tablespoons  butter
• 1/3 cup shallots, diced small
• 1/3 cup celery, diced small
• 2 tablespoons tomato paste
• Flour or corn flour
• 1/2 cup sherry
• 2 cups stock (seafood, chicken, or vegetable)
• 1-1/2 teaspoon salt
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup half and half
• 1-1/4 cup heavy cream (reserved 1/4 cup for the garnish)
• 1 pound crab meat (reserve a few tablespoons of the crab for garnish)
• 1 tablespoon parsley, chopped (for garnish)

Steps

1. Melt the butter in a small pot or large saucepan.
2. Finely dice the shallots and celery and add to the pot.  On medium heat cook until tender.  This should take about 12 minutes.
   
3. Add the tomato paste and stir until smooth.
   
4. Stir in the flour and cook for 2 additional minutes.  We want to cook some of that raw starchy taste out.
   
5. Pour in the sherry.  If you done have sherry, you can substitute for a nice Madera wine or white wine.  Ideally you want a wine with a little sweetness to it.
6. Next, add the stock and cook for another 10 minutes.   At this point, if you want the soup to be perfectly smooth, you can use a hand held blender to zap it to the right consistence.  Make sure the heat is turned off if you do this extra step.  Return to heat after blending.
   
7. Add the half and half and 1 cup of the heavy cream.  Check for seasoning. Adjust as needed.
   
8. Stir in the crab meat.  Cook until warmed through.
   
9. Garnish each bowl with a little parsley, the reserved 1/4 cup cream, and reserved crab meat.  Enjoy.

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Recipe for Cream of Crab Soup

Course Appetizer

Cuisine American

Keyword Seafood, Soup, Soups

Ingredients

• 5 Tablespoons butter
• 1/3 cup shallots diced small
• 1/3 cup celery diced small
• 2 tablespoons tomato paste
• Flour or corn flour
• 1/2 cup sherry
• 2 cups stock seafood, chicken, or vegetable
• 1-1/2 teaspoon salt
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup half and half
• 1-1/4 cup heavy cream reserved 1/4 cup for the garnish
• 1 pound crab meat reserve a few tablespoons of the crab for garnish
• 1 tablespoon parsley chopped (for garnish)

Instructions

1. Melt the butter in a small pot or large saucepan.
2. Finely dice the shallots and celery and add to the pot.  On medium heat cook until tender.  This should take about 12 minutes.
3. Add the tomato paste and stir until smooth.
4. Stir in the flour and cook for 2 additional minutes.  We want to cook some of that raw starchy taste out.
5. Pour in the sherry.  If you done have sherry, you can substitute for a nice Madera wine or white wine.  Ideally you want a wine with a little sweetness to it.
6. Next, add the stock and cook for another 10 minutes.   At this point, if you want the soup to be perfectly smooth, you can use a hand held blender to zap it to the right consistence.  Make sure the heat is turned off if you do this extra step.  Return to heat after blending.
7. Add the half and half and 1 cup of the heavy cream.
8. Stir in the crab meat.
9. Garnish each bowl with the parsley, the reserved 1/4 cup cream, and reserved crab meat.

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