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Author Topic: Crab soup  (Read 1310 times)
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jp57
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« on: March 10, 2020, 09:15:19 AM »

In anticipation of the upcoming crabbing season, I am going through crab meat from last year to make room in the freezer. I found this recipe for soup that was really simple, quick, easy, and good. I made mine without the sherry. I didn't want to buy a bottle for 3 tablespoons.

1/4 cup (1/2 stick®butter
1 medium onion coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick®Parsley Flakes
1 pound lump crabmeat
3 tablespoons dry sherry or cooking sherry (optional)

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.

Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.

Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.
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Wallco99
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« Reply #1 on: March 10, 2020, 01:07:13 PM »

In anticipation of the upcoming crabbing season, I am going through crab meat from last year to make room in the freezer. I found this recipe for soup that was really simple, quick, easy, and good. I made mine without the sherry. I didn't want to buy a bottle for 3 tablespoons.

1/4 cup (1/2 stick®butter
1 medium onion coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick®Parsley Flakes
1 pound lump crabmeat
3 tablespoons dry sherry or cooking sherry (optional)

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.

Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.

Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.


That's almost exactly how I make it. Add some red potatoes cut in small cubes,  [dang] that's good. Cream of crab soup.
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SHELLFISH
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« Reply #2 on: March 17, 2020, 04:30:56 PM »

Ditto on the taters!  I add taters or rice to everything! This recipe can be used as a starter for any seafood. Shrimp, crawdads, Oysters, clams, fish etc!
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LewCrab
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« Reply #3 on: March 18, 2020, 11:31:06 AM »

Thanks for sharing.

I prefer Vegetable over Cream because all the dairy jacks up my system, but sometimes I'll indulge at a nice restaurant when Cream of Crab is there special.

What's you'll preference, Cream or Vegetable?
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partime59
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« Reply #4 on: March 18, 2020, 11:58:00 AM »

i like both if done right, mostly veg, if im going to eat the other its got to be from las dedelicias behind the wawa on bestgate, also their crab flan and seafood soup are done french style. now there are places doing the mix which is ok if the 2 bases are done right, cantlers is good when they use their own crabs, but offseason is off,,,
« Last Edit: March 18, 2020, 04:13:47 PM by partime59 » Logged

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bgfishhook1
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« Reply #5 on: March 18, 2020, 03:51:25 PM »

  One day long ago about ( 20 ) years ago while my wife was at work I decided to make supper for her. I went to our freezer and took out 1 pound of ( Body crab meat ) and 1 pound of ( Claw Crab meat ) and I made what I considered the best Cream of Crab Soup anywhere.

 This is my recipe for you to try.  also I use diced 1/4 inch redskin  potatoes in mine.
               BOB GIBERSON'S DOWN HOME STYLE CREAM OF CRAB SOUP
             Ingredients                                                       Directions

    4 cups of finely diced potatoes redskin                    Saute, onions, celery, carrots
    3  hard cooked eggs                                            In 1 stick butter
    1/2  cup diced onions                                          Cook diced potatoes in water until almost done ( soft )
    2  tb carrots  grated                                           Drain potatoes leaving a little potato broth  
    1/2  cup celery diced                                          Add 1 tbsp butter and seasonings
    1 lb back fin Lump crab meat                                        Add cream, milk, parsley, crab meat, and chopped eggs
    1 lb claw crab meat                                            Reheat til hot---- do not boil.   ENJOY !
    1/2 stick + tb real butter
    3 cups milk
    1 pint of heavy cream
    2 tb fresh parsley chopped fine
    1/2 tsp (colemans) dry mustard
    1/4 tsp tarragon (durkee)
    1 good dash of cayenne red pepper
    2 tsp old bay seasoning

                                           BOB GIBERSON'S BEST CRAB CAKE


    1 Lb back fin lump Crab meat
    1/4 Cup chopped onions
    2 Tb Sweetened Condensed Milk
    1/3 Can Cream of Celery Soup ( Campbells )
    1 fresh Egg
    
    Seasonings to taste
    Old Bay, Celery salt, Parsley Chopped ( fresh ) ,
    Bread crumbs or crushed Ritz Crackers
    Roll in bread crumbs, then in egg & milk mixture
    Then in bread crumbs again, Deep fry in any good corn oil.

   These are two of my best Crab-meat recipes that I have.
    



  
    
    
« Last Edit: March 19, 2020, 10:11:00 AM by bgfishhook1 » Logged

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jp57
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« Reply #6 on: March 18, 2020, 04:13:29 PM »

I prefer cream. With a good bread for dipping.
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« Reply #7 on: March 18, 2020, 04:57:35 PM »

sounds great
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Crabbyd
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« Reply #8 on: March 19, 2020, 07:28:40 AM »

Thanks for sharing.

I prefer Vegetable over Cream because all the dairy jacks up my system, but sometimes I'll indulge at a nice restaurant when Cream of Crab is there special.

What's you'll preference, Cream or Vegetable?

Either but love the Cream of Crab at Annie's on Kent Island
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"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, a crab in one hand, a beer in the other, thoroughly used up, totally worn out, and loudly proclaiming -- WOW--What a Ride!"
partime59
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« Reply #9 on: March 19, 2020, 08:04:04 AM »

annies is on the try list,,,
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