Crab soup: cooking recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to make crab soup? What kind of food is this? You will find answers to these and other questions in the article. Seafood soups are always distinguished by their high nutritional value and exquisite taste. You can see for yourself by cooking, for example, crab soup. How to cook this delicious dish is described below.

Benefits of soup

What do crab sticks and crab soup have in common? Alas, nothing. The popular component of salads has nothing to do with crab meat. True crab meat is a dietary, gourmet food, a rich source of minerals and beneficial substances.

It contains calcium, iron, zinc, potassium, iodine, sulfur, phosphorus, B vitamins, copper, vitamins C, E and others. Also in crab soup there are useful fatty polyunsaturated amino acids, proteins and so on. This dish is low-calorie, it should be included in your diet for those who follow their figure.

It is useful for visual impairment, anemia, diseases of the heart and blood vessels, gastrointestinal tract, and so on. The soup in question is prepared easily andfast. But you need to remember that fresh meat can be stored no more than fifteen hours at 12 ° C, and mixed with ice - no longer than thirty-six hours.

With Chinese mushrooms

Consider the recipe for crab soup with Chinese mushrooms. Take:

• olive oil - two tbsp. l.;
• Grated ginger root - 1 tbsp. l.;
• Chinese black dried mushrooms - 30g;
• six green onions;
• boiling water - 200 ml;
• soy sauce - two tbsp. l.;
• crabmeat (frozen, fresh or canned) - 250g;
• dry red wine - 1 tbsp. l.;
• chicken broth - 1 l;
• two beaten eggs;
• white rice - 100g;
• ground black pepper;
• green peas (canned or frozen) - 100g;
• corn flour - two tbsp. l.;
• s alt;
• sesame oil - 1 tsp.

Cook this soup like this:

1. Pour boiling water over the mushrooms and set aside for 15 minutes. Then drain the water, clean the mushrooms from the legs, cut the caps.
2. Fry half of the onion, mushroom caps, grated ginger, chopped crab meat in olive oil, pour in the broth, wine, sauce and boil.
3. Next, add rice, turn down the heat, cover with a lid, cook over low heat for 15 minutes.
4. Strain the mushroom broth, pour into a pot of soup, put pepper, s alt, peas, cook over low heat for 3 minutes.
5. Mix the flour with three tablespoons of water, pour the dressing into the soup, boil while stirring. Boil until thickened1 minute.
6. Remove the soup from the stove, slowly pour in the eggs, add the sesame oil.

Sprinkle the soup with the remaining onions when serving.

With corn

You will need:

• corn flour - 1 tbsp. l.;
• glass of milk;
• one can of canned crabs;
• s alt;
• a glass of canned corn;
• chili;
• meat broth - 4 cups;
• soy sauce.

Follow these steps:

1. Dissolve flour with milk, stir, set aside for 15 minutes.
2. Pour dressing into warmed broth, boil, avoiding lumps.
3. Add chopped crab meat, corn, cook for 10 minutes over low heat.
4. Add spices and s alt.
5. Serve with soy sauce, chopped green pepper soaked in vinegar.

It is recommended to eat crab soup two or three times a week. Crab meat goes great with rice as these foods are easy to digest and balanced.

Soup puree

Not many people know how to make crab soup. Take:

• 200 g cream;
• four potatoes;
• 80g leeks;
• one carrot;
• one shallot;
• 160g crabmeat;
• 900 ml fish or chicken broth.

Production process:

1. Peel carrots and potatoes, cut into small pieces of the sameparameters. Chop both onions.
2. Heat the vegetable oil in a large saucepan, put the onion in it and fry until translucent, then add the vegetables and brown them.
3. Pour broth over vegetables, cook over moderate heat until soft.
4. Chill the soup and puree with a blender. Pass through a sieve, add pepper and s alt.
5. Whip the cream into a soft fluffy cream. Disassemble the crab meat into fibers.
6. Pour the soup into bowls or bowls, top with a few tablespoons of whipped cream and crab meat. Sprinkle the dish with croutons and serve warm.

Creamy Cream Soup

Let's find out how to cook creamy crab soup. You will need:

• three glasses of milk;
• a glass of fish broth;
• lean oil;
• 450g crabmeat;
• four cloves of garlic;
• four shallots, chopped (1.25 cups);
• three art. l. vermouth;
• stalk of petiole chopped celery;
• 40g flour (1/3 cup);
• 0, 5 tbsp. fatty culinary cream;
• 0.75 tsp s alt;
• 1/8 tsp ground red pepper;
• 1.5 tsp lemon juice;
• 0, 25 tsp ground black pepper;
• two art. l. chives (chopped).

Cook this dish as follows:

1. Heat a large pot with thick walls over moderate heat, brush with vegetable oil. Throw in the celery and shallots and cook, stirring, about 10 minutes untilsoftness.
2. Add the garlic to the pot, cook for another minute. Add vermouth and cook for about a minute more. Send pepper, s alt, half of the crab meat to the pan.
3. Combine broth and milk in a large bowl. Dissolve the flour in this mixture and pour in small portions into the pan. Boil the mass, stirring, cook until thickened for one minute.
4. Pour ½ of the contents of the pot into a blender bowl, blend until smooth.
5. Pour puree into a large bowl.
6. Puree the rest of the soup, send it to the pan along with the first portion of puree. Add cream, cook soup over moderate heat for three minutes.
7. Remaining crabmeat, lemon juice and chives combine in a small bowl.

Pour the puree soup into bowls and top each serving with crabmeat mixed with chives and lemon juice. Serve delicious food on the table.

Cheese Soup

How to make crab soup with cheese? You need to have:

• 1L chicken broth;
• 125g crabmeat;
• 4 tbsp. l. cow butter;
• 125 g grated cheese;
• 4 tbsp. l. flour;
• one onion;
• s alt;
• ground black pepper;
• chives (to taste).

Cheese crab soup cook like this:

1. Sauté the chopped onion in the soup pot in the oil until soft, stirring occasionally. Sprinkle with flour, pour in the broth, boil and cook for 5 minutes.
2. Combine grated cheese and crab meat, mix until you get the same type of puree. Send topot, boil. Then reduce the fire and cook for 5 minutes.
3. Spice dish with s alt and pepper to taste, garnish with chopped chives.

Classic cream soup

This crab thick soup is best served with lemon. So, we take:

• two cups of fish broth;
• 50g celery greens;
• three art. l. butter;
• two glasses of milk;
• two glasses of cream 30%;
• 100 g green onion;
• 650g crab meat;
• wheat flour - two tbsp. l.;
• six chicken eggs;
• ¼ glass of sherry;
• one lemon;
• ground red pepper - 0.5 tsp;
• s alt - 1.5 tsp;
• ¼ tsp ground black pepper.

Cook this soup like this:

1. Put the eggs in a saucepan, cover with water, put on the stove and boil. Remove from heat, cover with a lid and set aside for 10 minutes. Then remove the eggs, cool, separate the yolks, mash them through a sieve and set aside.
2. Chop the celery and green onion finely. Melt 145g butter in a large saucepan over moderate heat, add chopped celery and green onion, cook, stirring, 4 minutes until soft. Then add flour and cook for a couple more minutes.
3. Whip cream until stiff. Pour sherry into a saucepan with herbs first, then milk and cream. Do not bring to a boil.
4. Add crab meat, egg yolk, pepper and s alt, remove from heat.

Pour the soup into bowls, garnish with red pepper andslices of lemon. Bon appetit!