Preheat broiler. Line a baking tray with parchment paper.
Heat oil and butter together in a large saucepan over high heat. Saute vegetables and garlic for 2-3 mins, until onion is tender. Add stock and simmer for 10-12 mins, until potato is tender.
Meanwhile, to make the cheesy croutons, arrange bread on prepared tray. Sprinkle with Parmesan and broil for 4-5 mins, until golden and crisp.
Whisk together cornstarch with a little milk then mix into remaining milk. Whisk into soup. Bring to a boil, stirring, then reduce heat to low and ...
ixture is simmering, pick over crab meat, removing any bits of
reen onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili
Defrost, drain and slice frozen crab.
Partially fry bacon. Add onion, green pepper and garlic and saute lightly.
Add potatoes, water and seasonings.
Cover and simmer 15 to 20 minutes or until potatoes are tender.
Add crab, corn, milk and evaporated milk.
Heat slowly to simmer.
Combine flour and soft butter. Stir into chowder and heat gently to thicken.
Garnish with chopped parsley.
Pour heavy whipping cream in pot. Add water and 2 tablespoons crab boil. Let come to a boil, then place on low heat. Add cream of celery soup. Use wire whisk and blend into cream mixture. Add frozen corn. Saut green onions, shrimp and crab meat in a small amount of olive oil. Pour into soup mixture. You may add crab boil to taste. Simmer at least 30 minutes.
Saute bacon until crisp.
Remove from pan.
In bacon fat, saute onions, celery and garlic until translucent.
Sprinkle flour and salt over vegetables.
Stir.
Slowly add stock.
Stir until simmering.
Add half and half, crab and bacon.
Heat (do not boil) and serve.
Saute garlic, onion, butter and cayenne pepper in butter.
In a small saucepan, place corn, cream cheese, potato soup and milk; stir over low heat (do not boil).
Add crab meat and simmer about 10 minutes uncovered.
he peppers.
Drain the crab meat if necessary and place
In a 3 1/2-quart saucepan over medium heat, heat oil and cook potatoes, celery and onion until tender-crisp.
Stir in vegetable juice, crab and corn.
Heat to boiling, 10 to 15 minutes, stirring gently now and then.
Reduce heat to low. Simmer.
Serves 4.
ntil soup is hot and crab is heated through, about 5
In large pot, put potatoes in small amount of water with salt. Cook until potatoes can be mashed with water.
Add all other ingredients, except crab meat and fresh milk.
Salt and pepper to taste.
Saute onion, garlic and cayenne in margarine over medium heat. Add soup, cream cheese and milk.
Cook and stir until blended. Add corn and crab meat; bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in sugar.
Fry bacon.
Spread on paper towels and set aside.
Chop potatoes and onion in small amount of water, stirring occasionally.
Chop crab meat and add to mixture.
Add balance of water, seasoning and sour cream.
Cook until vegetables are done. Make paste from flour and small amount of water.
Add to soup mixture and cook.
Add crumbled bacon last.
Serve with crackers.
Cook the crab meat and onion in the water until onion is tender.
Add the potatoes, salt, chives, Accent, pepper and butter.
Cook 10 to 20 minutes.
Add milk and instant potato flakes. Heat to simmer. (Do not allow milk to boil.) Serve.
ntil smooth.
Mix in crab and cracker crumbs.
Form
beat well.
Place the crab meat in a bowl and
Mix all ingredients together to form 6 to 8 patties.
Cook in frying pan with small amount of oil for 4 minutes on each side. These are truly the best crab cakes I have ever had!
Preheat oven to 350\u00b0.
Bake pie shell for 5 minutes.
Remove from oven.
Combine mayonnaise, flour, eggs and milk in a bowl. Mix thoroughly.
Stir in crab, cheese and scallions.
Empty into prepared pie shell.
Bake for 30 to 40 minutes until set.
alf-and-half; slowly bring chowder to a low simmer being
/4 cups. For the best results, make this spicy condiment