The Barney Family
CRAB SOUP RECIPES
The Barney Family
CRAB SOUP RECIPES
Assembled
below is a collection of crab soup and stew recipes that have been passed on to
me over the years. I hope you enjoy them as well. Click on the title to
go directly to that recipe or browse through them by scrolling down.
| CRAB STEW | ASPARAGUS AND CRAB SOUP |
| CREAM OF CRAB SOUP | SPICY CRAB SOUP |
| CAJUN CRAB SOUP | MARYLAND CRAB SOUP |
| EASTERN CRAB SOUP | CRAB AND CORN CHOWDER |
| MASON-DIXON CRAB SOUP | CRAB MUSHROOM SOUP |
| CRAB STEW |
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| 2 tablespoons vegetable oil
3 tablespoons all-purpose flour 1 onion, chopped 1 small green bell pepper, chopped 1 8-ounce bottle of clam juice |
3 tablespoons minced fresh
parsley
2 plum tomatoes, seeded and chopped 1/2 pound lump crab meat, 1/3 cup thinly sliced scallion green cooked rice as an accompaniment |
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In a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color. Add the onion, white part of the scallion, and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened. Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened. Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion greens and parsley. Serve the stew over the rice. RETURN |
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| ASPARAGUS AND CRAB SOUP |
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| 4 cups chicken broth
4 teaspoons nuoc mam 1/2 teaspoon sugar 1/4 teaspoon salt 1 tablespoon vegetable oil 6 shallots, chopped 2 garlic cloves, chopped |
1/2 pound lump crab meat
Freshly ground black pepper 2 tablespoons cornstarch or arrowroot, mixed with 2 tablespoons cold water 1 egg, lightly beaten 15 ounces canned white asparagus spears cut into 1-inch sections, reserve liquid 1 tablespoon shredded coriander 1 scallion, thinly sliced |
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If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients). Combine the broth, 3 teaspoons of nuoc mam (Vietnamese fish sauce) , the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining teaspoon fish sauce and black pepper to taste. Stir fry over high heat for 1 minute. Set aside. Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper. RETURN |
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| CREAM OF CRAB SOUP |
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| 1 pound crab meat
1/4 cup chopped onion 1/4 teaspoon celery salt 1 quart milk 1 chicken bouillion cube |
1 cup butter
1 cup boiling water Chopped parsley Dash pepper 3 tablespoons flour |
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Melt butter in fry pan, cook onion in butter until tender, blend in flour and stir till light brown. Add seasonings, bouillion disolved in water, then milk and gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with fresh parsley. RETURN |
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| SPICY CRAB SOUP |
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| 1 quart water
3 chicken parts (neck or wing) 3 pounds canned tomatoes, quartered 8 ounces frozen corn, thawed 1 cup frozen peas, thawed 1 cup potatoes, diced |
3/4 cups celery, chopped
3/4 cup onion, diced 3/4 tablespoon seafood seasoning 1 teaspoon salt 1/4 teaspoon lemon pepper 1 pound crabmeat |
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Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons. RETURN |
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| CAJUN CRAB SOUP |
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| 1/2 cup unsalted butter
1 onion, chopped 2 cloves garlic, minced 1/4 cup all-purpose flour 2 cups clam juice 2 cups chicken broth 10 ounce package frozen white corn |
1 teaspoon salt
1/2 teaspoon ground white pepper 1/4 teaspoon thyme 1/4 teaspoon cayenne pepper 2 cups heavy cream 1 pound crabmeat 4 green onions, chopped |
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In a large saucepan, melt butter over medium heat. Stir in onion and garlic, cooking until onion is translucent. Stir in flour and cook 2 minutes more. Stir in clam juice and chicken broth and bring to a boil. Stir in corn, salt, pepper, thyme and cayenne. Reduce heat and simmer 15 minutes. Stir in cream and crab meat. Heat through and stir in green onions. RETURN |
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| MARYLAND CRAB SOUP |
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| 2 onions, chopped
2 red peppers, chopped 2 cloves garlic, minced or to taste 1 green pepper, chopped 2 potatoes, diced 3 stalks celery, chopped 4 carrots, sliced 2 cups fish stock or clam juice |
4 cups chicken broth
2 cups white corn 1 lb. crab meat kernels 2 29 oz. cans tomato sauce 1/2 cup parsley, chopped 1 bay leaf black pepper to taste 1 teaspoon oregano |
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Cook the onion, garlic, green pepper and celery in butter until translucent. Add chicken stock cook to soften, 5 to 10 minutes. Add the fish stock or clam juice, tomato sauce, bay leaf, oregano, red peppers, potatoes, and carrots and cook 20 minutes, or until the vegetables are tender. Stir in the corn, crab meat and parsley and simmer 5 minutes. Serve with ground black pepper to taste. RETURN |
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| EASTERN CRAB SOUP |
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| 6 tablespoons butter
1 large onion, diced 1 green bell pepper, diced 4 cups sliced okra 1 tablespoon chopped garlic 6 cups fish stock 14 oz can tomatoes, diced with juice |
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves 1 bay leaf 1 cup white rice 1 pound claw crabmeat, picked over salt to taste black pepper to taste |
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Melt the butter in a large pot. Add the onion, bell pepper, okra, and garlic. Cook over low heat, stirring occasionally, for 15 minutes. Add the stock, tomatoes with juice, Worcestershire, thyme, and bay leaf and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the rice and continue to cook for 30 minutes. Add the crabmeat and simmer for 5 minutes longer. Remove the bay leaf and season with salt and pepper. RETURN |
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| CRAB AND CORN CHOWDER |
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| 3 Tablespoons butter
1 onion, chopped 2 stalks celery, chopped 3-4 Tablespoons flour 4 cups fresh corn |
3 cups chicken stock
2 potatoes, cubed 1 cup heavy cream ½ pound backfin crabmeat chopperd celery leaves as garnish |
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Puree 2 cups of corn until smooth, set aside. Melt butter and saute onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes until the pototo is tender. When 15 minutes from serving, stir in cream, crab, and 2 cups whole corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5-10 minutes. Ladle into bowls and garnish with chopped celery leaves. RETURN |
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| MASON-DIXON CRAB SOUP |
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| 1 pound crabmeat
8 tablespoons butter 1/3 cup minced shallots 1 small onion, finely diced 2 tablespoons red chili pepper, diced 2 tablespoons flour |
2 cups chicken stock
2 cups heavy cream salt to taste white pepper to taste 1/2 teaspoon worcestershire sauce |
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Saute the shallots, onion, and chili pepper in the butter over low heat in a large soup pot. When the onions are transparent, stir in the flour and continue stirring, over medium heat, for about 2 minutes. Be careful not to brown the flour. Take off the heat and whisk in the cream and stock. Return to heat and stir until thickened. Stir in the crab gently (you don't want to break it up), then season with salt and pepper and Worcestershire sauce. Cook at a very low heat for 20-25 minutes. RETURN |
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| CRAB MUSHROOM SOUP with DUMPLINGS |
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| 3 tablespoons blond roux
1 tablespoon olive oil 1/2 cup minced onions 2 cups assorted wild mushrooms, sliced 2 tablespoons minced shallots 1 tablespoon minced garlic 2 tablespoons minced celery 1 cup shrimp stock or fish stock salt to taste white pepper to taste |
3 cups milk
1 cup heavy cream 1 teaspoon crab boil 1 pound crab meat 1/2 cup chopped green onions 2 tablespoons chopped mild herbs 1/2 teaspoon Worcestershire sauce 12 wonton wrappers 1 egg, slightly beaten 1 tablespoon chopped chives |
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Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a boil. Whisk in the whole milk, cream and crab boil. Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7 minutes. Whisk in the roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens.. Stir in the 1/2 pound crab meat, 1/4 cup green onions, and Worcestershire and simmer for 6 to 8 minutes. For the dumplings, in a mixing bowl, combine the remaining crabmeat and green onions together. Season with salt and pepper. Place a tablespoon of the filling in the center of each wonton. Bring up the corners to the center and twist. Fry each wonton for 2 minutes or until the wontons are golden, stirring constantly for over all browning. Remove from the fryer and drain on a paper-lined plate. Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives. RETURN |
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Below are links to other
recipe pages for many tasty items made with blue claw crab meat. Click on the link to go to that page.
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Life Cycle | Identification | Catching
Tides & Weather | NJ Crabbing Laws
Recipes
