Crab Soup - Crab soup Recipe

Name: Crab Soup - Crab soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (700 ml) half and half; 2 cups (475 ml) Bechamel Sauce(see following recipe); 1 can (10-1/2 oz (294 grm).) tomato soup; 1/2 cup (125 ml) clam juice; 1 lb (.5 kg) crabmeat*; 6 tbsp (90 ml) dry Sherry; 6 7x7-inch squares puff pastry; 1 egg; *If using frozen crab, thaw completely.; Rinse, drain and toss with 2 to 3 tbsp; lemon juice before adding to soup.; Bechamel Sauce; 3 tbsp (45 ml) butter; 3 tbsp (45 ml) flour; 2 cups (475 ml) milk; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) freshly ground white pepper

Servings: persons

3 cups (700 ml) half and half
2 cups (475 ml) Bechamel Sauce(see following recipe)
1 can (10-1/2 oz (294 grm).) tomato soup
1/2 cup (125 ml) clam juice
1 lb (.5 kg) crabmeat*
6 tbsp (90 ml) dry Sherry
6 7x7-inch squares puff pastry
1 egg
*If using frozen crab, thaw completely.
Rinse, drain and toss with 2 to 3 tbsp
lemon juice before adding to soup.
Bechamel Sauce
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
2 cups (475 ml) milk
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground white pepper

1
Combine first 4 ingredients in heavy-bottomed medium sauce pan over low heat.
2
Cook, stirring constantly, until well blended.
3
Add crab and heat through, stirring frequently.
4
Cool, then cover and refrigerate until well chilled.
5
Divide soup evenly among 6 deep 2-cup soup bowls 4 inches in diameter.
6
Top each with 1 tbsp (15 ml) of Sherry.
7
Transfer bowls to baking sheet and refrigerate until well chilled.
8
Roll each square of pastry 1/8 inch thick.
9
Cut out 6-inch circles and gently lay over tops of bowls, leaving 1-inch overhang.
10
Seal by pressing firmly to sides of bowl(do not crimp to rim; pastry must be allowed to rise freely).
11
Refrigerate until pastry is firm.
12
Cover completely with plastic wrap.
13
Chill overnight.
14
About 30 minutes before serving, position rack in lower third of oven and preheat to 400oF.
15
Lightly beat egg and use to brush pastry for glaze.
16
Bake until pastry is puffed and golden, about 15 to 20 minutes.
17
Serve immediately.
18
Bechamel Sauce
19
Melt beutter in top of double boiler over boiling water.
20
Stir in flour with wooden spoon until smooth.
21
Gradually add milk, stirring constantly.
22
Continue cooking until sauce is thick and smooth.
23
Add salt and pepper.
24
Remove from heat and strain through fine sieve.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 cups (700 ml) half and half, 2 cups (475 ml) Bechamel Sauce(see following recipe), 1 can (10-1/2 oz (294 grm).) tomato soup, 1/2 cup (125 ml) clam juice, and more.

Yes, Crab Soup - Crab 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.

That's it — enjoy your meal!

Crab Soup - Crab soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions