Recipezaar: Course,Soups,Main Ingredient,Seafood,Crab recipes

Crab and Mushroom Bisque

Mon, 15 Jan 2007 09:43:20 -0500

I can't remember where I got this recipe from, the clipping is in pretty bad condition, I think it was and old, old, old William Sonoma catalogue. I love it because is so easy and fast to make but it tastes like if you were slaving on the stove all day. -- posted by MsPia

Corn and Crab Soup

Mon, 15 Jan 2007 18:21:35 -0500

This comes from one of my Food and Wine cookbooks. They say to serve this with a chardonnay. You could also serve it with whatever wine you use in the soup. Pick a good one! Shrimp may be substituted for the crab. I want to try and adapt this into a backpacking recipe. YUM! -- posted by dicentra

Crab Bisque (Absolutely Delicious)

Sun, 21 Jan 2007 13:22:51 -0500

This is a wonderful recipe that I took from the famous Paula Deen, and then made a few minor changes. Trust me when I say that it is absolutely delicious. -- posted by Alan Leonetti

Cheesy Crab Chowder

Wed, 31 Jan 2007 15:54:22 -0500

I like to make this in the slow cooker, but it can easily be made on the stovetop as well in a portion of the time. -- posted by Drazen

Pepper Crab Cream Soup

Sun, 04 Feb 2007 13:23:16 -0500

This is a thick bisque-like soup chock full of pepper onion and crab. I have made this for several restaurants I worked at. -- posted by Chef #442194

Crab and Corn Chowder by Don Morrison's Chowder House

Wed, 07 Feb 2007 13:29:52 -0500

Don Morrison's Crab and Corn Chowder from Morrison's Chowder House in Freeport, Maine. I haven't tried this yet (just saw it on our local TV.), but I love REAL old fashion chowdas' as I grew up eating my grandmother's many different types. Hope you love it as much as I'm sure I will. -- posted by Dee Coonhound

Prawn and Crab Bisque

Fri, 16 Feb 2007 22:28:31 -0500

A wonderfully tasty Seafood Soup, Great with a crusty bread roll or for a dinner party. From The Australian Womans Weekly Dinner Party No.2 Cookbook Can be 90% prepared the day before -- posted by JoyfulCook

Lost_souls Seafood Chowder

Thu, 22 Feb 2007 17:16:26 -0500

this is a recipe that I came up with. everyone I have served it to has raved about it. I hope you enjoy it. To me this is best served with a hard crusty bread. -- posted by lost_soul

Crab Bisque (World Class)

Sun, 04 Mar 2007 23:06:53 -0500

From the most famous soup vendor in New York City USA. This is the 3rd soup recipe from Al Yeganch's International Soup Kitchen. This recipe secured him 14th place in the 'Zagat Resaurant Survey' of New Yorks' finest restaurants. -- posted by Mr. Sauce

Crab and Corn Chowder

Sat, 10 Mar 2007 21:12:55 -0500

This is a great seafood chowder. My mother always put a can of creamed corn in her fish chowder. This recipe is very similar except it uses crab instead of fish. -- posted by Chef #380815

Crab and Cauliflower Chowder

Sun, 11 Mar 2007 21:14:10 -0400

Haven't tried this one yet, but plan to. -- posted by christianrock_chick

Cream of Crab Soup from the Shore

Sun, 18 Mar 2007 17:08:58 -0400

The realtors sent a recipe flyer. How did they know how much I would like that? All the cream of crab soups posted here sounded so good but this one does too and was different enough to post. I guessed time and servings. -- posted by Oolala

Grammie Miller's Corn N' Crab or Tuna Chowder

Fri, 30 Mar 2007 13:50:49 -0400

Oh Man, you want to talk about GOOD? This recipe is one to try "FOR SURE"! It's great with both crab or tuna. I couldn't tell you which one I like more, they are both sooooooo GOOD! Enjoy!!! -- posted by Linda's Busy Kitchen

Simple Easy Chesapeake Bay Rosy Crab Soup from the Farm

Mon, 09 Apr 2007 14:34:42 -0400

Being from Maryland, I know very well homemade crab soup. This is not that recipe. This is a very quick crab and tomato soup recipe that is used to finish extra crab meat off. Being a base recipe, please use this to be creative with, adding or subtracting ingredients and adjusting seasonings for you and your families enjoyment. I haven't used canned crab in this recipe, but feel free to try it! -- posted by Andi of Longmeadow Farm

Oven Roasted Corn Soup With Lump Crabmeat

Sun, 29 Apr 2007 17:52:31 -0400

We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner! -- posted by Leslie in Texas

Crab Bisque (No Alcohol)

Thu, 03 May 2007 20:43:23 -0400

My variation of Crab Bisque. No tomatoes and no alcohol. -- posted by Pasider

Cream of Crab Soup

Sun, 06 May 2007 23:47:53 -0400

This delicious soup is traditional to Barbados...........recipe printed in Foods of the world series Time/Life. -- posted by jenny butt

Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

Thu, 17 May 2007 23:45:13 -0400

Wonderful recipe from Thai Food by David Thompson. It has a slightly salty and nutty taste while the pea shoots and herbs maintain a wonderfully fresh flavour because they are not overcooked. I found the soup was at its best if topped with the garnishings in the serving bowl but then allowed to rest 5 minutes before serving. Note that this is best with home-made stock but if you're using store bought stock use a low-sodium variety, don't season with salt and use the smaller amount of soy sauce. -- posted by Peter J

Lobster or Crab Bisque

Tue, 22 May 2007 17:07:08 -0400

Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water. -- posted by Kerriedoll

Easy Crab Bisque

Tue, 22 May 2007 17:38:56 -0400

The sherry and pat of butter changes this soup from ordinary to an elegant soup. Wonderful as part of a brunch menu -- posted by Abby Girl

Black Bean Soup With Crab and Andouille Sausage

Wed, 23 May 2007 20:44:28 -0400

I saw this on Food Network, thought it looked good. Can't wait to try it! -- posted by pinkie

Maryland Crab Soup

Mon, 28 May 2007 22:37:21 -0400

This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it. -- posted by Leslie in Texas

Maryland Crab Soup

Mon, 28 May 2007 22:37:45 -0400

I've made this many times. For lima beans and peas you can use fresh or frozen. -- posted by shells75

Maryland Crab Stew

Wed, 30 May 2007 22:34:20 -0400

This is a tomato-based crab stew,with clams and vegetables. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor. It was requested from Dockside Murphy's restaurant in Salisbury, Maryland. -- posted by Leslie in Texas

Seafood Gumbo

Wed, 06 Jun 2007 14:37:41 -0400

Truly the best gumbo recipe. The cayenne is adjustable for the amount of heat you want in your gumbo. If you like Cajun this is by far the best gumbo you will ever have. The recipe was given to me by a Cajun about 5 years ago and I finally came to making it and WOW. (this stores well in mason jars. if your not serving immediately only add seafood to the mixture when you are to serve and only when mixture is boiling for a 3 minutes and then take the gumbo off the heat.) -- posted by Chef #457852 - bggio

Corn and Crab Bisque

Thu, 07 Jun 2007 21:44:29 -0400

This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit. -- posted by Leslie in Texas

Crab & Asparagus Soup

Tue, 10 Jul 2007 23:42:20 -0400

From the seafood cooking school, Sydney. -- posted by Chickee

Decadent and Easy Crab Bisque

Thu, 19 Jul 2007 21:29:55 -0400

This is an easy and quick recipe that my sister and I devloped. It's definitely not in the low fat category but it sure is satisfying! -- posted by LifeIsGood

Crab Bisque With Sweet Red Bell Pepper

Tue, 31 Jul 2007 15:39:40 -0400

A simple and yummy soup from the RSVP section of Bon Appetit from The Museum Cafe, Paris Bigson Square Museum of Art in Great Falls, MT. -- posted by lazyme

Chesapeake Bay Crab Soup

Sun, 05 Aug 2007 17:09:48 -0400

A quick soup from Bon Appetit 30-Minute Main Courses. It reminds me of a Manhattan Clam Chowder and you can substitute clams for the crab if you like. -- posted by lazyme

Fresh Corn and Crab Chowder

Wed, 15 Aug 2007 16:37:27 -0400

I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab. -- posted by kitchengrrl

Oyster Bar Pan Roast

Sun, 26 Aug 2007 22:52:11 -0400

This is the most delicious, decadent and wonderful stew/soup on the planet. We've gone to the Nugget specifically for the Pan Roasts. Their menu has oyster, shrimp or crab pan roasts. So feel free to use any/all or a combination of the meat. Enjoy! We certainly will, cheaper now that I've got the recipe. -- posted by Autuamnsprite

Crab Bisque

Wed, 29 Aug 2007 19:52:26 -0400

This is my favorite Crab Bisque. It is quick and easy to make and it freezes nicely. -- posted by bmcnichol

Gombo Aux Crabes - Crab Gumbo

Fri, 28 Sep 2007 23:00:27 -0400

Richly delicious, this flavorful soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gombo Aux Crabes Et Févi - Crab-Okra Gumbo

Sun, 30 Sep 2007 22:08:35 -0400

Substitute cooked, shelled shrimp for crab, if you wish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sue's She Crab Soup

Tue, 16 Oct 2007 23:33:55 -0400

For those of you that love She Crab Soup, this one is definitely a WINNER! We're talking restaurant quality here :) Just DELISH! The cooking time does not include the time it takes to hard boil the eggs. -- posted by Linda's Busy Kitchen

Golden Crab Soup

Wed, 24 Oct 2007 02:09:17 -0400

An easy and elegant way to serve a clear soup as an appetizer. -- posted by cooks-alot

Smoked Corn, Ham and Crab Chowder

Fri, 26 Oct 2007 19:39:53 -0400

I don't know if this is a chowder or a bisque or just a soup. Whatever it is, it was tasty. The wife and I bought king crab legs on sale from some grocery chain. They had 1 kg bags and we managed to eat the bulk of it in one night but these are leftovers you don't want to go to waste. It was the Saturday before Thanksgiving (Canadian here) and I was smoking my ham on the bbq for the next day when this soup came to me. I smoked my tomato, garlic, corn and ham. Why? Because I could. Is it 100% necessary? I suppose not but you do lose that level of flavour. -- posted by Chef #355072

Chinese Crab & Corn Soup

Fri, 26 Oct 2007 19:50:36 -0400

This was so good on an autumn night. This was the first course, from my "one pot" cookbook -- posted by chia

Maryland Crab Soup With a Touch of Scotch!

Mon, 29 Oct 2007 23:40:29 -0400

from the New York Times - the whisky gives a surprising nuance of flavor to crab soup -- posted by carrie sheridan

Crab and Corn Soup (Hai Yung Suk Mai Gang)

Wed, 07 Nov 2007 02:46:51 -0500

I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup. -- posted by Lucky13

Shrimp, Corn & Crab Bisque

Fri, 14 Dec 2007 17:17:54 -0500

One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely. -- posted by Sherrybeth

Quick N Easy Crabmeat Bisque

Tue, 25 Dec 2007 13:57:54 -0500

So easy & so delicious.... -- posted by -------

Crab, Coconut, and Cilantro Soup

Wed, 02 Jan 2008 23:43:31 -0500

We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from "The Complete Mexican, South American, & Caribbean Cookbook" NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock. I used butter instead of palm oil which is hard to find and not real good for you. -- posted by JKiebler1

" She Crab" Cream of Crab Soup

Wed, 02 Jan 2008 23:54:44 -0500

I got this recipe from my grandmother, who was one of my main inspirations for cooking, I think it's hard to find a good cream of crab soup that is fairly simple to make. Anyone from Maryland will appreciate this recipe. -- posted by acmartone

New Orleans (Nawlins) Style Crab Bisque

Thu, 24 Jan 2008 20:29:07 -0500

This is a great dish, I always get rave reviews on this recipe. -- posted by nome179er

Crab Bisque in 20 Minutes

Fri, 08 Feb 2008 19:40:02 -0500

Quick corn and crab bisque. Wonderful on a cold night when your in a hurry! Easily doubled, leftovers freeze well. -- posted by Brooke the Cook in WI

Crab Chowder

Thu, 21 Feb 2008 01:40:51 -0500

Nice and hearty-a good way to use more of the crabs we are catching -- posted by JustJanS

Maryland Cream of Crab Soup

Tue, 11 Mar 2008 15:02:28 -0400

Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Ham, Crab. New Potato and Corn Chowder

Mon, 31 Mar 2008 00:06:50 -0400

Came up with this after Easter. Had all the ingredients left over and the guest all gone! Make it as spicy as you want depending on the amount of paprika added. The crab adds a very subtle taste, I might omit it next time to try a different taste!! -- posted by HotcookinAZ

Brazil, Cassava Cream With Crab, a Soup

Wed, 28 May 2008 00:58:13 -0400

If you can get cassava, you can make this recipe. -- posted by Mme Melissa

Sweet Corn Soup With Crab

Thu, 05 Jun 2008 20:09:12 -0400

Originally from the July 2002 Southern Living, this sounds delicious. Save two of the corn cobs to simmer with the broth to enhance the flavor. -- posted by CaliforniaJan

Eileen's Crab Bisque

Mon, 09 Jun 2008 01:03:13 -0400

My DD calls this Yum Yum soup! My friend, Jane, served this for dinner last night. The recipe came from her friend, Eileen, from New Oreans. This is one of the easiest and best crab bisques I have ever had. And I have tried many. This soup also has great potential as a base for other seafoods. The next time I find some firm white fish like monkfish I think I'll do this soup and create a cioppino with shrimp, scallops, and a garlic ailoi added at the end. I can't wait! Use clawmeat because it is firmer and you do not need to spend all that much for these great results. Also, you could add sherry. -- posted by Trinkets

Low Country Cream of Crab and Squash Soup

Tue, 08 Jul 2008 20:33:53 -0400

A South Carolina recipe ideal for the times when the Squash Fairy arrives and the family is tired of squash. It's very rich, so you may wish to moderate the amounts of butter and cream and crab. -- posted by fluffernutter

Easy Crabmeat and Corn Soup

Sun, 13 Jul 2008 03:17:26 -0400

When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close! -- posted by gimme_a_spachler'

Crab and Corn Soup

Sun, 20 Jul 2008 03:25:08 -0400

This yummy soup is from the Asphodel Inn & Restaurant, Jackson LA. Most of it can be made the day before. -- posted by lazyme

Best of the Bay Recipes...she Crab Soup

Wed, 03 Sep 2008 00:49:30 -0400

The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped in tradition and prepared with intense pride. The locals are perhaps best known for their culinary love affair with the famous Blue Crab -- and this traditional and delicious She Crab Soup is made from the sweet, delicate meat of the She Crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses. -- posted by Laura (Chef #899053)

Crab Bisque Soup

Sat, 06 Sep 2008 10:07:23 -0400

Comfort food on a rainy day. Rich and flavorful. My kids favorite! -- posted by gabby girl

Charity Jo's Crab Soup

Sat, 11 Oct 2008 20:43:33 -0400

Another recipe from "Dr. Fishbone". Sounds great if you like crab. The chef recommends using evaporated milk for a richer tasting soup. I may try using half milk and half evaporated milk. -- posted by Chef53Kathy

Seafood Corn Chowder

Thu, 16 Oct 2008 22:02:28 -0400

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo. -- posted by Brooke the Cook in WI

Creamy Delicious Seafood Chowder

Tue, 21 Oct 2008 23:59:39 -0400

This is so beautiful! Peeling the potatoes is optional...your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly....stir often! Adapted from Southern Living. -- posted by breezermom

Chunky Potato-Crab Chowder

Fri, 24 Oct 2008 00:33:25 -0400

This easy New England-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture. From Cooking Light. -- posted by CaliforniaJan

Carrot Bisque

Sun, 26 Oct 2008 20:17:11 -0400

Really good on a cold winter night! Add some crab meat or shredded scallops for an extra hearty twist. -- posted by Erin K. Brown

Crab Chowder With Snow Peas

Mon, 27 Oct 2008 17:41:48 -0400

From 1001 More Low Fat Recipes. -- posted by dicentra

Shrimp and Corn Chowder

Mon, 27 Oct 2008 18:56:05 -0400

So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part! -- posted by breezermom

Crab and Corn Chowder With Bacon

Wed, 19 Nov 2008 14:53:03 -0500

This easy chowder is best made a day ahead to allow the flavors to marry. I like to add a little cayenne or red pepper flakes to add a bit of heat. This makes enough for 6 main dish servings. From Bon Appetit. -- posted by lazyme

Brennan's Corn and Crab Soup

Sun, 23 Nov 2008 20:12:16 -0500

I'm not sure where I found this recipe, but it's a very rich soup. I like to add additional herbs - whatever strikes me at the moment, but I usually add some Italian seasoning and sometimes some spicy Mrs. Dash. -- posted by lazyme

Chili Crab Shrimp Soup

Fri, 05 Dec 2008 01:24:47 -0500

It's coming upon "crab season" here in Northern California, and this time of year you can find plenty of Dungeness Crab at the stores for great prices, so I am using my favorite Crab Soup recipe and thought it would be nice to share. This soup is creamy and very delicious, and the chili powder and spice can be adjusted to your personal taste. My kids love this soup, even though it has some veggies in it, which is usually a tough thing to get them to eat. :) -- posted by SpchTeachCooks

Chiopino - Cioppino

Wed, 07 Jan 2009 00:23:25 -0500

A San Francisco Italian specialty from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

Sun, 11 Jan 2009 12:52:28 -0500

This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk. -- posted by West Side Chef

Crab and Shrimp Chowder

Tue, 03 Feb 2009 00:21:55 -0500

Easy crockpot crab and shrimp chowder. -- posted by Chef #1155523

Corn & Crabmeat Chowder

Sat, 14 Feb 2009 16:03:30 -0500

A quick, easy, tasty recipe from a friend of a friend of a friend of my sister! Served with salad and French bread, it's a great meal! -- posted by LaLa Lola

Chef's Choice Shellfish Bisque

Thu, 19 Feb 2009 15:11:38 -0500

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress. -- posted by JackieOhNo!

Asparagus Soup With Crab Meat

Tue, 03 Mar 2009 01:00:33 -0500

This is a lovely spring soup with a beautiful color and sheen and a perfectly balanced flavor. Neither the asparagus nor the crab meat overpower each other. Note that the authors of the "Silver Palate Cookbook" say the best way to puree asparagus is with a food mill which gets out all the fibrous tissue. Nevertheless, a blender or food processor will work if you strain the soup afterward. This is a luxurious menu choice for a luncheon or a dinner appetizer. Consider it for Easter, too. The recipe was originally posted on the TOH website both by Cathy and by Janie. It was taken from a cookbook called "The Soup Bible." -- posted by Lorraine of AZ

Crab Bisque a La Rose

Mon, 16 Mar 2009 15:26:45 -0400

There are many ways and variations for Crab Bisque. I have been told by conoisseurs of this soup that mine is the best. Judge for yourselves. -- posted by Super Wifey

Crab & Shrimp Chili (Spicy)

Sat, 21 Mar 2009 02:38:06 -0400

I put this recipe together while trying to find something to fix on a Friday during Lent. It is a tomato based chili with imitation crab and shrimp. Has some heat to it, but not too spicy for my taste because I don't like food so overly spicy you can't taste any of the other flavors. It is fairly simple to put together too. You can serve it with rice if you like or just alone with some crusty bread on the side and a salad. -- posted by Leahcooks

Curried Cream of Crab Soup

Sat, 18 Apr 2009 17:17:28 -0400

Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David. -- posted by Buster's friend

Julie's Clam Crab Chowder (White)

Mon, 20 Apr 2009 13:08:18 -0400

This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy. -- posted by Acadia

Caldeirada Fish Stew

Tue, 05 May 2009 01:38:15 -0400

This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Posted for ZWT5! -- posted by breezermom

Crab Bisque

Sun, 10 May 2009 20:06:23 -0400

This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested from Cooper's Seafood House in Scranton, Pennsylvania. -- posted by Leslie in Texas

Crab Bisque

Fri, 15 May 2009 00:56:23 -0400

This is as close as I can come to the dish served at Broussards -- posted by Witch Doctor

Crab & Cheddar Soup

Sat, 06 Jun 2009 03:05:10 -0400

This recipe was taken from "Of Tide & Thyme" published by the Jr. League of Annapolis, MD in 2001. Submitter says children will devour this soup. -- posted by Dan-Amer #1

White Gazpacho With Corn and Crabmeat

Tue, 23 Jun 2009 15:54:00 -0400

I clipped this recipe from Gourmet magazine years ago and then misplaced it. Luckily I had emailed it to a friend and she found it in her archives. It's a wonderful version of Gazpacho. Very easy, and very elegant. -- posted by Chica Dulce

Asparagus, Crab & Tarragon Bisque Shanachie

Fri, 26 Jun 2009 16:21:54 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups ... and this is one of their most frequently requested seafood soups, especially in the spring, when fresh asparagus is available. Crab claw meat is less expensive and more flavorful than lump crab meat and so is the ingredient of choice. Recipe will make 3/4 gallon, approximately 12 8 oz servings. -- posted by Gandalf The White

Clare's Healthy Bouillabaisse

Tue, 14 Jul 2009 00:34:10 -0400

My version of spicy French fish soup. The flavors came out best after sitting in the fridge for a few days! Makes a big batch...great for freezer. -- posted by yogiclarebear

Curried Crab Soup from Savannah

Fri, 31 Jul 2009 12:29:33 -0400

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired. -- posted by Dan-Amer #1

Kwik and Easy Krab Bisque

Thu, 13 Aug 2009 17:23:54 -0400

Tasty and economical, this makes a generous sized pot of soup for under ten dollars, and my fourteen year old son loves it. -- posted by eclectricity

Low Carb Crab Bisque

Thu, 20 Aug 2009 02:06:08 -0400

Easy peasy. Twenty minutes. Delicious. We make it with the 1-lb can of crab claw meat which is terrific (Trader Joe's, Lucky Market in the refrigerated seafood section) and runs about $9.) -- posted by One Happy Woman

Crab Bisque

Wed, 09 Sep 2009 18:14:26 -0400

We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick -- posted by Ravenseyes

Quick and Easy Crab and Corn Chowder

Fri, 11 Sep 2009 11:40:06 -0400

This is a recipe that I got from my brother recently and not sure where he got it. It is quick and easy to make and simply delicious. If you use the frozen hash brown potatoes and corn thaw them first. I usually use the fresh shredded hash browns from the dairy case. Cooking time specified does not include the cooked bacon. -- posted by Kagemi

Low Fat Crab and Corn Chowder

Wed, 16 Sep 2009 13:46:38 -0400

A lower fat version of a corn chowder recipe I found online. -- posted by TakeOut4Me

She-Crab Soup

Mon, 28 Sep 2009 15:49:40 -0400

I have not made this yet, I am just posting. I suppose that if you have leftover crab meat that this is a great way to use it up. Pol Martin Cookbook. -- posted by daisygrl64

Salmon Seafood and Veggie Chowder

Sun, 04 Oct 2009 01:13:07 -0400

Super good Fall food! Enjoy! -- posted by ~*Miss Diggy*~

Crab Chowder

Mon, 05 Oct 2009 16:43:42 -0400

A variation on the cream of crab soup that is served at the local culinary school. -- posted by Mike McCartney

Kellymac's Corn and Crab Bisque

Wed, 07 Oct 2009 14:13:57 -0400

I had some leftover lump crab and this is what I came up with. It is easier and just as tasty as shelling fresh crab. My boyfriend likes it with more pepper and more hot sauce so add more if you like spice. I hope you enjoy. -- posted by KellyMac6

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Clifton Country Inn Crab and Corn Chowder

Mon, 26 Oct 2009 13:39:23 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law of Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Cheap and Easy Crab Bisque

Tue, 12 Jan 2010 18:12:22 -0500

I was at a restaurant and they were serving red pepper crab bisque and it was so delicious, so I came home and made my own version of it. Real crab can be a little pricey so I used imitation, not as good but a lot more healthy for my budget. I loved how it turned out and I hope you do too! It's great served in a bread bowl or eaten with buttered Portuguese rolls. -- posted by Smuckercooker

Crab and Corn Bisque

Mon, 18 Jan 2010 01:53:05 -0500

Quick,easy and very yummy! -- posted by kristalyn