Crab soup: cooking recipe with photo

How to make crab soup? What kind of food is this? You will find answers to these and other questions in the article. Seafood soups are always of high nutritional value and exquisite taste. You will be able to verify this yourself by concocting, for example, crab soup. How to cook this delicious meal is described below.

The benefits of soup

What do crab sticks and crab soup have in common? Alas, nothing. A popular component of salads has nothing to do with crab meat. True crab meat is a dietary, delicacy, rich source of minerals and healthy substances.

It contains calcium, iron, zinc, potassium, iodine, sulfur, phosphorus, B vitamins, copper, vitamins C, E and others. Also in the crab soup there are useful fatty polyunsaturated amino acids, proteins and so on. This dish is low-calorie, it should be included in your diet for those who follow their figure.

It is useful for impaired vision, anemia, heart and blood vessel ailments, gastrointestinal tract and so on. The soup in question is prepared easily and quickly. But we must remember that fresh meat can be stored for no more than fifteen hours at 12 ° C, and mixed with ice - no longer than thirty-six hours.

With chinese mushrooms

Consider a recipe for crab soup with Chinese mushrooms. We take:

• olive oil - two tbsp. l .;
• grated ginger root - 1 tbsp. l .;
• black Chinese dried mushrooms - 30 g;
• six heads of green onions;
• boiling water - 200 ml;
• soy sauce - two tbsp. l .;
• crab meat (frozen, fresh or canned) - 250 g;
• dry red wine - 1 tbsp. l .;
• chicken broth - 1 l;
• two beaten eggs;
• white rice - 100 g;
• ground black pepper;
• green peas (canned or frozen) - 100 g;
• corn flour - two tbsp. l .;
• salt;
• sesame oil - 1 tsp.
  

Cook this soup like this:

1. Pour boiling water over the mushrooms and set aside for 15 minutes. Then drain the water, clean the legs from the mushrooms, cut the hats.
2. Fry half the onion, mushroom caps in olive oil, grated ginger, chopped crab meat, pour the broth, wine, sauce and boil.
3. Next, add rice, reduce heat, cover with a lid, cook on low heat for 15 minutes.
4. Strain the mushroom broth, pour into a saucepan with soup, put pepper, salt, peas, cook on low heat for 3 minutes.
5. Mix flour with three tablespoons of water, pour dressing into the soup, boil while stirring. Cook until thickened for 1 minute.
6. Remove the soup from the stove, slowly pour the eggs into it, add sesame oil.

Sprinkle the soup while serving with the remaining onions.

With corn

You will need:

• cornmeal - 1 tbsp. l .;
• a glass of milk;
• one can of canned crabs;
• salt;
• a glass of canned corn;
• Chile;
• meat broth - 4 glasses;
• soy sauce.
  

Follow these steps:

1. Dilute flour with milk, stir, set aside for 15 minutes.
2. Pour the dressing into a heated broth, boil, avoiding the appearance of lumps.
3. Add chopped crab meat, corn, cook for 10 minutes over low heat.
4. Add spices and salt.
5. When serving, add soy sauce, chopped green pepper, soaked in vinegar.

Recommended crab soup eat two or three times a week. Crab meat goes well with rice, as these products are easily digested and balanced.

Mashed soup

Not many people know how to make mashed crab soup. Take:

• 200 g cream;
• four potatoes;
• 80 g leeks;
• one carrot;
• one shallot;
• 160 g of crab meat;
• 900 ml of fish or chicken broth.
  

Manufacturing process:

1. Peel the carrots and potatoes, cut into small pieces of the same parameters. Chop both types of onions.
2. Heat the vegetable oil in a large saucepan, put the onion in it and fry until transparent, then add the vegetables and brown them.
3. Pour the vegetables in the broth, cook over moderate heat until soft.
4. Cool the soup and beat with a blender in the same mashed potatoes. Pass through a sieve, add pepper and salt.
5. Whip the cream into a gentle air cream. Disassemble the crab meat into fibers.
6. Pour the soup into plates or bowls, put a few tablespoons of whipped cream and crab meat on top. Sprinkle croutons and serve warm.

Creamy Soup

Let’s figure out how to cook cream crab soup. You will need:

• three glasses of milk;
• a glass of fish broth;
• lean oil;
• 450 g of crab meat;
• four cloves of garlic;
• four shallots, chopped into strips (1.25 cups);
• three tbsp. l vermouth;
• chopped stalk of celery celery;
• 40 g of flour (a third of a glass);
• 0.5 tbsp. fatty culinary cream;
• 0.75 tsp salts;
• 1/8 tsp ground red pepper;
• 1.5 tsp lemon juice;
• 0.25 tsp ground black pepper;
• two tbsp. l chives (chopped).
  

Prepare this dish as follows:

1. Heat a large pot with thick walls over moderate heat, spread with vegetable oil. Send celery and shallot into it, cook, stirring, for about 10 minutes until soft.
2. Add the garlic to the pan, cook another minute. Enter vermouth and cook for about a minute. Send pepper, salt, half crab meat to the pan.
3. Combine the broth and milk in a large bowl. Dissolve the flour in this mixture and pour in small portions into the pan. Boil the mass, stirring, cook until thickened for one minute.
4. Pour ½ part of the contents of the pan into the blender bowl, break to the same mass.
5. Pour the mashed potatoes into a large bowl.
6. Puree the remaining soup, send to the pan along with the first portion of the puree. Enter the cream, cook the soup over medium heat for three minutes.
7. Combine the remaining crab meat, lemon juice and chives in a small bowl.

Pour the pureed soup into the plates, put in each serving crab meat mixed with chives and lemon juice. Serve delicious food to the table.

Cheese soup

How to make crab cheese soup? You need to have:

• 1 liter of chicken stock;
• 125 g of crab meat;
• 4 tbsp. l cow's oil;
• 125 g of grated cheese;
• 4 tbsp. l flour;
• one onion;
• salt;
• ground pepper black;
• chives (to taste).
  

Cook cheese crab soup like this:

1. Pass the crumbled onions in a soup pot in oil until soft, stirring occasionally. Sprinkle with flour, fill with broth, boil and cook for 5 minutes.
2. Combine the grated cheese and crab meat, mix until you get the same mashed potatoes. Send to the pan, boil. Then reduce the heat and cook for 5 minutes.
3. Season the dish with pepper and salt to taste, garnish with chopped chives.

Classic cream soup

This crab thick soup is best served with lemon. So, we take:

• two glasses of fish broth;
• 50 g of celery greens;
• three tbsp. l butter;
• two glasses of milk;
• two glasses of cream 30%;
• 100 g of green onions;
• 650 g of crab meat;
• wheat flour - two tbsp. l .;
• six chicken eggs;
• ¼ cup sherry;
• one lemon;
• ground red pepper - 0.5 tsp;
• salt - 1.5 tsp;
• ¼ tsp ground black pepper.

Cook this soup like this:

1. Put eggs in a saucepan, fill with water, put on a stove and boil. Remove from heat, cover and set aside for 10 minutes. Then remove the eggs, cool, separate the yolks, mash them through a sieve and set aside.
2. Chop the celery and chives finely. Melt over moderate heat in a large saucepan 145 g butter, add crushed celery and green onions, cook, stirring, 4 minutes until soft. Pour the flour and cook another couple of minutes.
3. Whip the cream into a thick foam. Pour sherry into the pot with greens first, then milk and cream. Do not bring to a boil.
4. Add crab meat, egg yolk, pepper and salt, remove from heat.

Pour the soup into plates, garnish with red pepper and lemon slices. Enjoy your meal!