crab dip recipe hot

Ingredients:

• Cream cheese 8 oz
• Milk 1 tb
• Horseradish 1/2 ts
• Pepper
• Crabmeat 1 pk
• Onions chopped 2 tb
• Salt 1/4 ts

Method:

1. Mix all of the ingredients (not in a blender or food processor).
2. Put in a baking dish and top with either sliced almonds or paprika.
3. Bake in a 375F oven for 15 minutes. Serve with chips.

CRAB TORTILLA SOUP

INGREDIENTS
Crab Soup:
2 Tablespoons canola or olive oil
8 oz. onion, chopped
1 jalapeno, minced
2 cloves garlic, minced
10 oz. red bell pepper, finely chopped
8 oz. tomato, chopped
12 oz. corn, cooked
8 cups water or low salt chicken broth
7 oz. green chiles, diced
2 Tablespoons chile powder, dried
1 Tablespoons oregano
1 Tablespoons salt

Corn Tortillas:
2 corn tortillas, cut in 1⁄ 4 inch strips
Canola or olive oil spray
1 teaspoons oregano

Assembly:
2 lbs. crab, torn into small chunks
1⁄ 2 cup lime juice, fresh
1 avocado, cut into 3⁄ 4 inch cubes

DIRECTIONS
Crab Soup: Heat oil in 6-quart saucepan. Add onions, jalapeño, garlic, bell pepper, tomato and corn. Sauté until softened, about 5-8 minutes. Add water, diced chiles, chile powder, oregano and salt. Simmer about 30 minutes.

Corn Tortillas: Place corn tortilla strips on baking sheet. Spray lightly with oil spray; sprinkle with oregano. Bake for 12-15 minutes at 350ºF until crisp.

Assembly: Stir fresh lime juice into soup. Place crab pieces in hot soup. Simmer 1-2 minutes. Place in serving bowls. Garnish with avocado cubes and tortilla strips.

Note: Adjust spiciness with addition of more chile powder or a spicier chile powder.

recipe for cream of crab soup

Ingredients:

• 1 Small onion, finely chopped
• 1 Tablespoon butter
• 1 Cup chicken broth
• 1 Quart whole milk
• 1 Tablespoon chopped parsley
• 1/2 Teaspoon celery salt
• 1/2 Teaspoon mace
• 1 Dash cayenne
• salt and fresh ground black pepper, to taste
• 1 Pound crab meat
• 2 Tablespoons all-purpose flour, mixed with 1 Tablespoon water or warm milk

Method:

1. In a large saucepan, cook onion in butter until transparent.
2. Add chicken broth and slowly pour in milk. Add all seasonings Add the crab meat and simmer for 15 minutes.
3. Make a paste of about 2 tablespoon flour and a little water or warm milk mixture.
4. Stir paste into soup to thicken slightly.
5. Remove from heat, and Serve
6. Garnish with chopped parsley.

recipe for crab soup

1/2 pint half and half
1/2 pint milk
1/2 C. flour
1/4 lb. butter
1 lb. lump crabmeat, or claw meat
1 lb. onions, chopped
2 lbs. squash, thinly sliced
1/4 C. crab base, or shrimp base
1 quart water
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 C. carrots, grated
1/4 C. chives, cut
2 tsp. salt

Thickener for soup:
In a medium sized mixing bowl, combine flour and small portions of milk until a smooth paste is formed. Add the remainder of the milk and the half and half and mix thoroughly. Set aside.

Soup:
Melt butter in a large stockpot. Add carrots, onions, and squash and cook until the squash begins to fall apart. Add garlic powder, cayenne pepper, salt, and crab base and mix thoroughly while simmering. Add the chives, crabmeat, and water and bring to a boil. Add the thickener for soup in small quantities. Continue stirring until the soup thickens. Reduce heat and simmer for 10 min, stirring occasionally.