Tip: Try claw soup for more results.
1 - 10 of 22 for crab claw soup
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In a 3 ... not brown. Add soup and cream. Stir ... 5 minutes. Add crab claws. Stir and ... pepper, to taste. Serve with garlic bread to soak up sauce. Enjoy!
Add everything to sauteed onions. Add crab last. If you make it day ahead, add crab before serving. Can be frozen.
Bring to a boil. Simmer for 20 minutes.
Brown bacon and ... to boil. Add soup, milk, peas and ... Bring to boil. Add crabmeat or fish, cook until fish flakes. Just before serving, add dry sherry.
Combine ingredients adding evaporated milk last and simmer in fondue pot.
Put first 8 ingredients in a large pan and simmer covered, until meat is very tender, about 3 hours. Add rest of ingredients and simmer, covered, ...
In a large, ... boil. Reduce heat, and simmer for 1 hour. Leftover soup should be tightly covered and refrigerated for up to 3 days. Makes about 1 gallon.
Do not wash (rinse) crabs prior to putting in soup. In a ... a meat tasting soup rather than just crab flavor. Enjoy! Share with a neighbor or a friend!
Cook first 7 ... vegetables you like and barley. Simmer about 1 more hour. Cabbage may be omitted if you don't like it. Crab legs can be added if you have them.
Place water and ... 15 minutes more. Serve hot. (If a milder soup is desired, decrease seafood seasoning.) Yield: 8 servings at 153 calories per serving.
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