Red or White? A dilemma that I battled with through my twenties and thirties and sometimes even the my forties. When I was younger it was always red. I my twenties I found white. Back and forth... red verses white. Both were good, but only one would emerge is being great... white. Yep, definitely White.
Red crab soup verses cream of crab soup. The only thing they have in common is crab.
Red crab soup is based on beef & tomatoes with vegetables... the crab was both loose crab meat as well as claws and cleaned 1/2 crabs. And naturally spices, mainly "Old Bay" seasoning.
White crab soup.... cream of crab... Naturally is based on cream (half &half). Here's the basics...
Combine half & half, chicken broth, real butter, and seafood bouillon in large pot. Slowly bring to a low boil, stirring constantly. Add spices and Old Bay to taste. Thicken with corn starch (or flour), slowly adding and constantly stirring. Turn off the heat. Add jumbo lump crab meat and stir in very slow as to not break up the crab meat. Ready to serve! Soft hot breadsticks makes a great addition.
Last pot I made ... You'll need scale it down...
1 gallon of whole milk,
1 gallon half & half,
40 oz can of chicken broth,
1 pound of real butter,
6 Seafood bouillon cubes,
Salt, pepper, spices, and Old Bay
(be careful with the Old Bay... a little goes a long way, and it will become more prominent the next day, you can always add more to individual servings later).
6-8 pounds of fresh jumbo lump crab meat.
Warning: the larger the recipe... the longer the stirring... Constant stirring switching hands... my portions this time... a full hour of stirring... but worth it.
Like I said... scale it down less you'll have enough for a big family reunion and spend $160 to make it.
Enjoy... and watch as each spoon of delicious cream of crab soup brings a smile to the faces. Delicious.
Red crab soup verses cream of crab soup. The only thing they have in common is crab.
Red crab soup is based on beef & tomatoes with vegetables... the crab was both loose crab meat as well as claws and cleaned 1/2 crabs. And naturally spices, mainly "Old Bay" seasoning.
White crab soup.... cream of crab... Naturally is based on cream (half &half). Here's the basics...
Combine half & half, chicken broth, real butter, and seafood bouillon in large pot. Slowly bring to a low boil, stirring constantly. Add spices and Old Bay to taste. Thicken with corn starch (or flour), slowly adding and constantly stirring. Turn off the heat. Add jumbo lump crab meat and stir in very slow as to not break up the crab meat. Ready to serve! Soft hot breadsticks makes a great addition.
Last pot I made ... You'll need scale it down...
1 gallon of whole milk,
1 gallon half & half,
40 oz can of chicken broth,
1 pound of real butter,
6 Seafood bouillon cubes,
Salt, pepper, spices, and Old Bay
(be careful with the Old Bay... a little goes a long way, and it will become more prominent the next day, you can always add more to individual servings later).
6-8 pounds of fresh jumbo lump crab meat.
Warning: the larger the recipe... the longer the stirring... Constant stirring switching hands... my portions this time... a full hour of stirring... but worth it.
Like I said... scale it down less you'll have enough for a big family reunion and spend $160 to make it.
Enjoy... and watch as each spoon of delicious cream of crab soup brings a smile to the faces. Delicious.
