Best 4 Crab Shrimp Soup Recipes

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Indulge in a delightful culinary journey with our comprehensive guide to crab and shrimp soup recipes. Embark on a seafood extravaganza as we present a diverse collection of recipes that capture the essence of these two delectable ingredients. From the classic New England crab and shrimp chowder, a rich and creamy symphony of flavors, to the aromatic Vietnamese shrimp and crab soup, a tantalizing blend of herbs and spices, our recipes cater to every palate. Discover the secrets of preparing a flavorful Thai crab and shrimp soup, a harmonious balance of sweet, sour, and spicy notes, and immerse yourself in the rustic charm of Portuguese açorda de marisco, a heartwarming soup brimming with seafood goodness. Whether you prefer a simple yet satisfying shrimp and crab bisque or are looking to impress with an elegant crab and shrimp consommé, our recipes provide a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CRAB AND SHRIMP SOUP



Spicy Crab and Shrimp Soup image

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.

Provided by mjmurr

Categories     Crab

Time 40m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 18

6 tablespoons butter sticks (3/4)
1/2 cup chopped onion
1/2 cup celery
4 (8 ounce) bottles clam juice
14 ounces diced tomatoes with juice
1 1/2 cups tomato juice
2 tablespoons dry sherry
1/4 cup pearl barley
1 bay leaf
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon Old Bay Seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce (Tabasco )
1/4 teaspoon cayenne pepper
1 lb uncooked medium shrimp, peeled deveined
1/2 lb crabmeat (picked over )

Steps:

  • Melt butter in heavy saucepan over meduium-high heat.
  • add onion and celery ,.
  • saute' until tender ,about 6 minutes.
  • Add clam juice , tomatoes with their jucies and sherry.
  • Bring to a boil.
  • Add next 8 ingredients.
  • Simmer until barley is tender ,stirring often about 25 minutes.
  • Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
  • season with salt and pepper.
  • .

Nutrition Facts : Calories 408.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 196.6, Sodium 2025.6, Carbohydrate 50.5, Fiber 5.3, Sugar 16.5, Protein 37.9

CRAB AND SHRIMP SOUP



Crab and Shrimp Soup image

This creamy soup is not only quick and easy to throw together, but it is so good. Full of shrimp and big sweet lumps of crab, the flavor combinations are great! The seasonings are spot-on and the slight hint of lemon from the zest pulls it all together. This soup will be great a cool crisp evening or even a special occasion.

Provided by Julianne Frazier

Categories     Seafood Appetizers

Time 1h

Number Of Ingredients 12

1 c water
1/2 c chopped onion
1 Tbsp Old Bay seasoning
1/2 tsp thyme, leaves
1/2 tsp marjoram
dash white pepper
1 lb shrimp, peeled and deveined and cut up
1 lb jumbo lump crab meat
2 can(s) cream of chicken soup
2 can(s) half and half from soup can
2 Tbsp sherry
2 tsp lemon zest, grated

Steps:

  • 1. In a soup pot/Dutch oven, combine water, onions, and all seasonings. Heat to a boil then reduce heat to low; simmer for 10 min.
  • 2. Add shrimp, simmer 10 more min.
  • 3. Stir in soup.
  • 4. Add 1/2 and 1/2...
  • 5. ... crab meat, and sherry and lemon zest. Heat through.
  • 6. Ladle into bowls and serve with crust bread. makes 4 servings or 6 cups.

SHRIMP & CRAB SOUP



Shrimp & Crab Soup image

This soup was a favorite at a long since closed restaurant. They would never give me the recipe so I did it myself. I'd guess it's low in fat and calories, too.

Provided by Mary Close

Categories     Crab

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 (14 1/2 ounce) cans college inn garden vegetable broth
1 (28 ounce) can peeled chopped tomatoes, any brand,undrained
20 large shrimp, peeled and deveined (save shells)
4 large crab legs, shells on
3 stalks celery, chopped
1 large carrot, chopped
1 medium green pepper, chopped
1 teaspoon Old Bay Seasoning (more or less to taste)
salt & fresh ground pepper, to taste

Steps:

  • Bring broth and shrimp shells to a boil.
  • Add crab legs.
  • Cook 4 minutes.
  • Remove crab legs to a bowl to cool.
  • Remove shrimp shells and discard.
  • Strain broth for any leftover pieces of shells.
  • Reduce heat to medium.
  • Add celery, carrots, peppers, tomatoes and seasonings.
  • Cook until vegetables are tender.
  • Meanwhile, shell crab legs and break meat into bite size pieces.
  • Add juices to the soup from the bowl the crab cooled in.
  • Add shrimp and cook about 4 minutes.
  • Add crab meat.
  • Serve with hot crusty bread and salad.
  • Delicious.

Nutrition Facts : Calories 126.9, Fat 1, SaturatedFat 0.2, Cholesterol 70.2, Sodium 917.2, Carbohydrate 5.9, Fiber 1.9, Sugar 3.6, Protein 22.9

CRAB & SHRIMP SOUP



Crab & Shrimp Soup image

Soups are about the easiest dish to make, you need broth or stock, vegetables, and meats of your choice if desired. This soup was made on a whim with what I had on hand, and the stock is always homemade as well. The addition of the spaghetti is inspired by a good Russian friend who uses spaghetti in a lot of soups.

Provided by Lee Thayer

Categories     Other Soups

Time 1h

Number Of Ingredients 11

3 c chicken stock
6-8 c water
3 medium potatoes, diced large
1 bay leaf
1 medium onion, diced
2 stalk(s) celery, diced, tops reserved
500 g imitation crabmeat, chopped, 1 lb
500 g shrimp, peeled, deveined, tails removed
pepper to taste
olive oil as needed
1/2 c dry spaghetti, broken into 2 inch pieces

Steps:

  • 1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  • 2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery. When the onion and celery is softened, add that to the pot with the potatoes.
  • 3. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  • 4. While the soup is simmering and the spaghetti cooking, clean the shrimp and chop the celery tops. When the spaghetti is cooked, add the shrimp and the chopped celery tops to the pot.
  • 5. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  • 6. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.

Tips:

  • Use fresh seafood: The fresher the seafood, the better the soup will taste. If possible, buy live crabs and shrimp and cook them yourself.
  • Choose the right type of crab: There are many different types of crabs, but not all of them are suitable for soup. Blue crabs, Dungeness crabs, and snow crabs are all good choices.
  • Clean the seafood properly: Before cooking, be sure to clean the seafood thoroughly. This means removing the shells, gills, and intestines.
  • Use a good quality stock: The stock is the base of the soup, so it's important to use a good quality one. You can use homemade stock or a store-bought stock.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Season the soup to taste: Once the soup is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Crab and shrimp soup is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a soup that is sure to impress your family and friends. So next time you're looking for a seafood soup recipe, give this one a try. You won't be disappointed.

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