Best 2 Crab And Cauliflower Chowder Recipes
Indulge in a creamy and comforting Crab and Cauliflower Chowder that combines the delicate sweetness of crab with the hearty texture of cauliflower. This chowder is a symphony of flavors, featuring a rich and flavorful broth infused with aromatic vegetables, tender cauliflower florets, and succulent crab meat. Experience a delightful balance of textures with every spoonful, as the velvety smooth broth envelops the tender-crisp cauliflower and the succulent crab. Accompany this chowder with crusty bread or crackers for a satisfying meal. Additionally, explore variations of this delectable dish, including a creamy Crab and Sweet Corn Chowder, a hearty Crab and Potato Chowder, and a spicy Crab and Roasted Red Pepper Chowder. Each recipe offers a unique twist on the classic chowder, ensuring there's a chowder for every palate.
Here are our top 2 tried and tested recipes!
CRAB AND CAULIFLOWER CHOWDER
This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.
Provided by Geema
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the cauliflower and water in a saucepan and bring to boiling.
- Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
- Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
- Add broth and milk and cook, stirring, until slightly thickened and bubbly.
- stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
- Stir over low heat until cream cheese melts.
- Stir in the crabmeat and heat through, then add wine.
- Serve sprinkled with more chives and parsley if desired.
- You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.
CAULIFLOWER AND CRAB CHOWDER
Make and share this Cauliflower and Crab Chowder recipe from Food.com.
Provided by 4-H Mom
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
- Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
- Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.
Tips:
- Choose fresh crab: Fresh crab is essential for the best flavor and texture. Look for crabs that are bright red or orange in color, and avoid any crabs with a dull or grayish color.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, including cauliflower, celery, onion, and carrots. Feel free to add other vegetables that you like, such as zucchini, bell peppers, or corn.
- Don't overcook the crab: Crab cooks very quickly, so it's important not to overcook it. Once the crab is cooked through, it will turn opaque and firm. Overcooked crab will be tough and rubbery.
- Serve with your favorite toppings: This chowder is delicious on its own, but you can also serve it with your favorite toppings, such as oyster crackers, crumbled bacon, or shredded cheese.
Conclusion:
Crab and cauliflower chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. This recipe is packed with flavor, thanks to the fresh crab, vegetables, and creamy broth. It's also a healthy and filling soup that is sure to satisfy everyone at your table. So next time you're looking for a quick and easy soup recipe, give this crab and cauliflower chowder a try.
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