|Crab: Buying, Cooking, Cracking|
|by Jennifer Jeffrey|
There's something about crab that makes any dish decadent-- whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre.
Results 1 - 10 of 487 for cream of crab soup
Cream the butter and ... for 30 minutes, stirring every few minutes, until soup is well blended and thickened. Add the crab flakes, cook 10 minutes longer.
Remove cartilage from ... Add a touch of sherry if desired. ... Serves 6. Note: Soup improves upon standing, ... heat, stirring often, until soup is hot.
Scald butter. While ... and half and cream of celery soup. Add Old ... powder, parsley, salt and pepper. Stir in crab meat. Add sherry just before serving.
Cook all ingredients except meat on low flame until warm.
Bring soup and milk to simmer. Add crab meat and simmer for 30 minutes. Add old bay to taste. Serve hot.
Drain and slice crab. Cook broccoli. ... and smooth. Dissolve bouillon into soup. Add seasonings, crab, and broccoli. Heat thoroughly. Yield 4-6 servings.
Heat all ingredients, ... boiler. Do not boil. Mix flour with a little milk and add crab to milk mixture. Reduce heat ... 1/2 hour, stirring frequently.
Melt butter over ... and half until soup reaches desired consistency. Add crab meat and simmer, ... crock pot to simmer. Also may add shrimp or scallops.
Melt butter over ... 15 minutes. Add crab meat, celery salt, pepper and lime juice. Adjust seasonings. Heat on low heat (do not boil). Garnish with parsley.
Gently remove shell from crabmeat. Combine the soup and the cream. Add butter ... Add crabmeat and simmer about 10 minutes, stirring often. DO NOT BOIL.
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