My name is Kate, and I’m so happy you’ve found my site! Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. Add onion and olive oil to a large pot and cook on medium heat until onion softens. Heat 1 to 2 minutes. Hi there, its pleasant post about media print, we all understand media is a impressive source of data. Gradually stir the heated half & half into the soup. Allow the soup to cool slightly, and then blend until completely smooth. You can manage additional layers of account protection via your account information settings. This recipe first ran with the web-exclusive story A Crab Feast for Winter: Cream of Crab Soup. Copyright © 2020 McCormick & Company, Inc. All Rights Reserved. saucepan over medium heat. Manage your digital pantry, create shopping lists, get recipe inspiration and more. Reduce heat to low; simmer 20 minutes, stirring occasionally. Whisking constantly, gradually add milk. unsalted butter 1 cup chopped yellow onion 1 ⁄ 3 cup flour ; 4 cups half & half 1 ⁄ 2 tbsp. I didn’t want to risk getting caught in a random, sudden, blizzard on my way out of the store because I rejected such a wonderful gift, after all. Add flour, Old Bay and parsley; whisk until well blended. They’re all basically 80% heavy cream, with some crab meat and sherry (and Old Bay if you love yourself) thrown in. Plan your meals, build your digital pantry, save recipes, get cooking tips, and more! This of course means that one of Bobby’s absolute, hands-down favorite foods in the world is cream of crab soup. I was then faced with the decision of how to use my crab meat, since it’s something I cook with fairly infrequently. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC. 4. Stir in crabmeat. There’s nothing like a crisp, delicious, fresh pickle, whether you prefer yours kosher, half-sour, or sweet. Bring the soup to a boil and then immediately reduce the heat and proceed with the rest of the recipe as written. The base of this recipe is onion, butternut squash, cauliflower, and white beans, all simmered together in chicken broth until soft, and then pureed until silky smooth. Add onion and cook, stirring often, until softened, about 5 minutes. This may look like a typical food blog, but it’s more like my homage to food. cauliflower florets (about 1/2 a head of cauliflower), chicken broth (just enough to cover the vegetables in the pot. I live in Maryland, though, so that might’ve happened anyway. This cream of crab soup has the same smooth texture he’s used to, interrupted only by those wonderful lumps of crab meat. They’re the only people I know who have oysters on Thanksgiving and crab cakes with Christmas dinner (not that I’m complaining – I’m definitely a fan of seafood). Stir in pepper, celery salt, and Old Bay. Ingredients. Stir in sherry. *Click here to view our nutritional definitions. Welcome to my kitchen! Return blended soup to the pot, and re-heat it gently over medium heat. But don’t let that deter you, because I swear on all the half-priced, high-quality crab meat in the land that you don’t taste all the healthy stuff in the final product. All rights reserved. 5. Add the cauliflower, butternut squash, beans, and just enough chicken broth to submerge everything. Add onion; cook and stir 5 minutes or until softened. I will admit that this is a Maryland kind of cream of crab soup – if Old Bay isn’t your jam, you’ll need to add more in the way of other seasonings, and a decent amount of salt. Add onion; cook and stir 5 minutes or until softened.