BEST CRAB SOUP RECIPE RECIPES

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SOUTH CAROLINA SHE-CRAB SOUP RECIPE | TYLER FLORENCE ...



South Carolina She-Crab Soup Recipe | Tyler Florence ... image

Provided by Tyler Florence

Total Time 1 hours 35 minutes

Prep Time 40 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 26

2 tablespoons butter
1 onion, finely diced
1 bay leaf
2 tablespoons flour
2 cups White Crab Stock, recipe follows
2 cups milk
1 cup cream
2 teaspoons paprika
1 pound cooked Atlantic Blue crab meat, divided
1/2 cup crab roe, divided
Salt and pepper, to taste
1/4 cup sherry
2 tablespoons chopped chives
French bread
2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split
Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
1/2 cup white wine
Sea salt, to taste
6 live Atlantic Blue crabs

Steps:

  • Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.
  • To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread.
  • Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock. 

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE



Best Crab Bisque Recipe - How to Make Crab Bisque image

Crab Bisque from Delish.com is creamy perfection on a cold winter night.

Provided by Rian Handler

Categories     low-carb    brunch    dinner party    weeknight meals    winter    brunch    comfort food    dinner    seafood

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 15

3 tbsp.

butter

1

medium onion, finely chopped

2

stalks celery, finely chopped

Kosher salt

Freshly ground black pepper

1 tsp.

Old Bay seasoning

2

cloves garlic, minced

2 tbsp.

tomato paste

3 tbsp.

flour

4 c.

fish stock (or low-sodium vegetable broth)

1 c.

dry white wine

1

bay leaf

1/2 c.

heavy cream

1 lb.

lump crab meat

Freshly chopped parsley, for garnish

Steps:

  • 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.

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SOUTH CAROLINA SHE-CRAB SOUP RECIPE | TYLER FLORENCE ...
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 35 minutes
  • Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock. 
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Crab Bisque from Delish.com is creamy perfection on a cold winter night.
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  • 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.
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