Cream of Crab Soup (Recipe Please)

[portisizzle]

Alright guys and gals.

I need something special. I want to serve cream of crab soup at our Christmas party. I am looking for a tried and true recipe that would suit for a high end restaurant. Thick, rich, full of backfin crabmeat. Something worthy of a side of sherry.

Here is hoping estremeskins can come to the rescue for me again!! :point2sky

[Huly]

PM Riggins44

[Monte51Coleman]

PM Riggins44

PM? PM? Now that's just not right.

What about the rest of us?

We have soup rights, too! :mad:

[portisizzle]

Bump for the day crowd.

[riggins44]

Here is a bisque that I make all the time. Majority of the time will use all

cream instead of milk & cream. Think I might make some this weekend.

Seafood Bisque

1-2 lbs crabmeat (lump preferred)

1-2 lbs shrimp (chopped)

½ cup minced onion

3 tablespoons canola oil

3 tablespoons all purpose flour

2 tablespoons minced shallots

2 tablespoons minced celery

2 tablespoons minced garlic

1 teaspoons salt & cracked pepper

1 cup shrimp stock

2 cups milk

2 cups cream

2 bay leaves

Heat oil in large heavy pot over medium heat. Add

flour one table spoon at a time to make a light brown roux. 5-10 minutes stirring constantly.

Add onion, shallots, celery, garlic, salt and pepper,

Cook stirring occasionally, until onions soften.

(about 4 minutes) Slowly stir in stock. Add bay leaves

and bring to a boil. Add milk and cream. Reduce heat to medium-low. Simmer uncovered for 30 minutes.

Stir in crabmeat and/or shrimp and simmer for 5 minutes. Remove and discard bay leaves.

(can add green onion w/seafood)

(can garnish with chives and sherry)

[themurf]

good looking out. this sounds really good.

[riggins44]

murf, my family loves this. Depending on what I can get, will go more

crab or shrimp...or add/subsitute some snow crab or lobster. I will

call ahead to see what is available and fresh.

Known the people that I buy my seafood from for years. So feel comfortable if they recommend something or not.

[Zguy28]

Here is a bisque that I make all the time. Majority of the time will use all

cream instead of milk & cream. Think I might make some this weekend.

Seafood Bisque

1-2 lbs crabmeat (lump preferred)

1-2 lbs shrimp (chopped)

½ cup minced onion

3 tablespoons canola oil

3 tablespoons all purpose flour

2 tablespoons minced shallots

2 tablespoons minced celery

2 tablespoons minced garlic

1 teaspoons salt & cracked pepper

1 cup shrimp stock

2 cups milk

2 cups cream

2 bay leaves

Heat oil in large heavy pot over medium heat. Add

flour one table spoon at a time to make a light brown roux. 5-10 minutes stirring constantly.

Add onion, shallots, celery, garlic, salt and pepper,

Cook stirring occasionally, until onions soften.

(about 4 minutes) Slowly stir in stock. Add bay leaves

and bring to a boil. Add milk and cream. Reduce heat to medium-low. Simmer uncovered for 30 minutes.

Stir in crabmeat and/or shrimp and simmer for 5 minutes. Remove and discard bay leaves.

(can add green onion w/seafood)

(can garnish with chives and sherry)

How can you afford to make this all the time? Are you Bill Gates or something?

[riggins44]

How can you afford to make this all the time? Are you Bill Gates or something?

No, just know the right people.

Also, I used to add cayenne pepper, but now my wife suffers with

acid reflux, so leave it out.

[Huly]

PM? PM? Now that's just not right.

What about the rest of us?

We have soup rights, too! :mad:

Sorry Monte! I should have said ask Rigging44. I was not trying to be the soup nazi! :laugh:

[Zguy28]

No, just know the right people.

Also, I used to add cayenne pepper, but now my wife suffers with

acid reflux, so leave it out.

Cool. I'm gonna have to make it. It sounds de-lish. :hungry:

:drool:

[MissU28]

Go to www.clydes.com and email the restaurant for their recipe. They will send it to you. I work at the Clydes that's opening on Friday in Ashburn, and this soup is on our menu. It's delicious. They use claw crab meat instead of backfin, and there's also shallots, old bay, and sherry wine in it. Email them for specifics.

[Zguy28]

Go to www.clydes.com and email the restaurant for their recipe. They will send it to you. I work at the Clydes that's opening on Friday in Ashburn, and this soup is on our menu. It's delicious. They use claw crab meat instead of backfin, and there's also shallots, old bay, and sherry wine in it. Email them for specifics.

The best I ever had was from Stoney's in Solomon's Island MD. I might just have to head there for lunch right now...:hungry:

[MissU28]

actually, this recipe is on the website.... here you go

CREAM OF CRAB SOUP RECIPE

All around the Chesapeake Bay, Cream of Crab Soup is on the menu. All the small restaurants and the crab shacks serve it. The soup is simple and tasteful, always seasoned with the ubiquitous Old Bay Seasoning. It features the sweet succulent meat from the blue crab. Like chowder along the coast of New England, there are as many recipes as there are cooks for Cream of Crab.

4 tbsp

butter

1/2 cup

finely minced onion

1/2 cup

flour

1 1/2 cup

chicken broth

1 cup

milk

1 cup

heavy cream

1/2 tsp

Old Bay Seasoning

1/2 tsp

salt

1/4 tsp

white pepper

1/4 tsp

celery seeds

1 lb.

lumb crab meat, cartilage removed

1. Melt the butter in a double boiler. Add the onions and cook until they are soft.

2. Add the flour and stir with a wooden spoon until combined.

3. Add the chicken broth, stir frequently until the mixture thickens.

4. Add the cream and the milk keep stirring. Th soup should thicken enough to coat the back of a spoon. This will take at least 20 minutes.

5. Add the Old Bay, salt, pepper and the celery seeds.

6. Stir in the crab meat.

Note: This soup improves upon standing and the flavors get a chance to blend. Reheat slowly do not bring to a boil. Two or three ounces of dry Sherry are a nice addition to this soup.

[Mark The Homer]

I was going to throw in a couple recipes from my Cookin' With The 'Skins book, but after seeing Riggins44's recipe, I don't think these other ones measure up.

[drums and skins]

The best I ever had was from Stoney's in Solomon's Island MD. I might just have to head there for lunch right now...:hungry:

too bad they're closed for the season

My brothers and I went there for one last crabcake of the season, the saturday before the Solomon's island store closed.

[Zguy28]

too bad they're closed for the season

My brothers and I went there for one last crabcake of the season, the saturday before the Solomon's island store closed.

I beg to differ. My coworker is going there tomorrow. He used to work there when it was Rhumb Line.

[maxiumone]

PM? PM? Now that's just not right.

What about the rest of us?

We have soup rights, too! :mad:

No soup for you!! :laugh:

[portisizzle]

Riggins one question about your soup.

Is it superthick?

I know I go to some restaurants and will be presented a soup so thick that it almost mounds in the bowl.

I would say the best Cream Of Crab soup I ever had was thick but definately a soup.

Also, if I go with just crabmeat how much would you recommend? And how many people will the recipe serve?

Thanks much!!!

[riggins44]

The soup isn't super thick, like the sausage gravy I make for breakfast. I

know what you're talking about, but think you'll like the consistency.

The amount of crabmeat you use is up to use. I use a lot in mine, because

I want to taste the seafood. I hate getting clam chowder or something

similar and never see a peice of meat. You can do one or two pounds

and be fine. Just because load mine up doesn't mean you have to.

How many can you serve? Good question. At my house it feeds five, but

my family will have big bowls and it doesn't last. Make a test batch.

Note regarding amount of crabmeat. (actually quick story) Once in college

the dining hall had clam chowder. Loving seafood I got some. Took it

back because found 1 clam in my soup. Told them their clam must have

fallen off the string while cooking and I got it by accident. They didn't

see the humor. :laugh:

[DOOG]

recipe? who uses those!

riggins44 you a foodie or just like to cook?

[Zguy28]

too bad they're closed for the season

My brothers and I went there for one last crabcake of the season, the saturday before the Solomon's island store closed.

Just had me some Cream of Crab from Stoney's yesterday, it was YUMMY! Really rich though, almost like Crab Imperial in a soup form.

[RLeVan]

Look up recipes for "She Crab Soup". Easy to make and a great winter soup. Like all crab soup, it's expensive because of the crab. It's essentially a Cream of Crab soup. Very, very good.

One Recipe:

She-Srab Soup

Charleston She-Crab Soup recipe

1 small onion, minced

4 tablespoons butter

1 pound crabmeat (about 12 crabs)

1 quart milk

2 cups light cream

1/4 teaspoon mace

1/4 teaspoon white pepper

1/2 teaspoon salt, or to taste

1/4 cup dry sherry

2 egg yolks

1/4 cup orange crab roe

Rind of 1 lemon, grated

Sauté onion gently in the butter, add crabmeat, and set aside. Heat milk and cream in the top of a double boiler, add crab meat and onion, seasonings, and sherry. Cover, and let steep over very low heat for 30 to 45 minutes.

Beat the egg yolks, pour a little of the hot liquid into them, and then stir the yolk mixture slowly into the soup. Put a spoonful of roe in each soup bowl, ladle in the soup, and sprinkle the top with grated lemon rind.

Serves 4 to 6.