Soup’s On Sundays / Crab Soup (Lite)

Wow. To say its been awhile would be an understatement. I can’t even bring myself to look at the last time I posted… Well, I have to. At this point. … … April 18!! Oye. The worst part is is that I’ve still been making soups! Just haven’t gotten around to writing about it. Well, this is a good way to jump back into the game.

Although it’s the new year, I’ve been trying to eat healthier for awhile now and so today’s post, Crab Soup, is a healthier version of a classic crab chowder. Still has all the taste, but less of the heavy cream and cheese – hence the reason I’ve labeled this “Lite” in the title. After all is said and done, what you’ll end up with is a cross between a Maryland crab soup and a chowder: peppery, hearty, heavy on the vegetable and lots of crab taste.

Here’s what you’ll need to get started.

1 cup Flour
3 tbsp Butter
Cooking Spray (Olive Oil)
3 1/2 cups Carrots, chopped
2 cups Celery, chopped
1/2 cup Green Pepper, chopped
1/2 cup Red Pepper, chopped
3 cloves of Garlic, minced
2 cups Onion, chopped
15 oz Sweet Corn (2 cans)
2 Bay Leaves
1 tsp Salt
1 tsp Pepper
3/4 tsp Paprika
3/4 tsp Red Pepper Flakes (optional)
1 tsp dried Thyme
24 oz Clam Juice
16 oz Whole Milk
1 cup Half & Half
16 oz Lump Crab Meat
2/3 cup Sherry
2 Potatoes, chopped and boiled
1 tsp Ginger

Prep Time: 15-20 minutes
Cooking Time: 30 minutes
Servings: 8-10

Kitchen Utensils
Cutting Board
Large Soup Pot
Cast Iron Skillet
Soup Spoon

As I’ve said before, I like to have all my vegetables chopped up and ready to go before getting started. In this case, I chopped and boiled the potatoes to soften them beforehand, as well.

Carrots, Garlic, Onion, Red/Green Pepper and Celery

First thing we’re going to do is add the flour to the cast iron skillet and heat over Medium or a bit more whisking frequently until it has reached a nice brown color. It should take around 15 minutes. I included a picture because this was a technique I was unfamiliar with until today and thought you might be wondering what it’s supposed to look like, too. So here it is:

Flour after browning in a cast iron skillet.

Here's the color you're looking for on the flour after it's done browning.

After the flour has browned, remove it from the heat and set it aside. Next, add the butter to the bottom of the soup pot and follow it up with a thin layer of the cooking spray. Heat on medium high until melted and then add your vegetables – carrots through sweet corn in the ingredients list. Sauté until vegetables are tender. Then add the bay leaves, paprika, salt, pepper and thyme. I also added red pepper flakes to bring a little bit of heat to the final product, but if you’d rather leave them out, go right ahead.  Continue cooking for 1 minute. Next, sprinkle the browned flour over the vegetables, stirring frequently and continue doing so for 1 minute. This is going to create a great base for a thick, rich soup. Next, stir in the clam juice and bring it to a boil. Now reduce heat, and it shouldn’t take more than 5-8 minutes of simmering here to thicken up a bit. Just make sure you’re continually stirring to keep it from sticking underneath.

Finally, stir in the milk and half and half and cook for about 5 minutes. Add the crab meat, sherry and potatoes and give it a sprinkle of ginger as you mix in the final ingredients. Ensure that the soup is hot all the way through and then remove from the heat to let stand for a few minutes before serving. We served it with a garlic demi bread loaf, which was a delicious addition and a great way to sop up the vegetables and flavor.


~ by wintersm on February 13, 2012.

One Response to “Soup’s On Sundays / Crab Soup (Lite)”

  1. This soup makes me wish I was at the beach, in the winter time, eating this soup. Hearty, satisfying, and delicious. Seconds, please.

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