Blue Crab Cream Soup Recipe

Name: Blue Crab Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking oil; 1 onion; 1 leek; 2 cloves garlic; 1 1/8 pounds blue crab; 1 cup brandy; 2 1/8 tablespoons rice; water; 7/8 cup tomato sauce; salt

Servings: persons

1
Chop the vegetables and cook over low heat.
2
Add the blue crab and the brandy, slightly crush the crab.
3
Once the alcohol in the brandy has evaporated, add the rice and enough water to cover.
4
Cook for 45 minutes.
5
Add the tomato sauce and salt to taste.
6
To blend: if you own a sturdy hand blender, blend in the pot, otherwise the blades could break. The other option is to remove the crab shells and leave only the crabmeat in the soup. The claws may be added whole as they become soft enough to be blended.
7
Blend thoroughly, strain several times to remove any traces of shells, and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cooking oil, 1 onion, 1 leek, 2 cloves garlic, and more.

Yes, Blue Crab Cream Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Crab Cream Soup

How did you like this recipe?

Frequently Asked Questions