Best 2 Crab Soup With Sherry Recipes

Indulge in a symphony of flavors with our delectable Crab Soup with Sherry. This classic seafood soup is a harmonious blend of fresh crab, aromatic vegetables, and rich sherry, creating a culinary masterpiece that will tantalize your taste buds. Our collection of recipes offers a diverse range of options, catering to various dietary preferences and skill levels. From the traditional version brimming with crab meat to a creamy variation and a gluten-free alternative, there's a perfect recipe for every seafood enthusiast. Get ready to embark on a culinary journey that celebrates the bounty of the sea.

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

CRAB SOUP WITH SHERRY

Crab Soup with Sherry image

Everybody loves the rich, comforting soup that's a tradition in the South. It is brimming with crab and has a smooth texture.-Regina Huggins, Summerville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh or frozen crabmeat, thawed
6 tablespoons sherry or chicken broth
1 small onion, grated
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
2 chicken bouillon cubes
3 cups half-and-half cream
2 tablespoons minced fresh parsley

Steps:

In a small bowl, combine crabmeat and sherry; set aside., In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 382 calories, Fat 23g fat (14g saturated fat), Cholesterol 162mg cholesterol, Sodium 936mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

KARYN'S CREAM OF CRAB SOUP

Karyn's Cream of Crab Soup image

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Provided by KARYN821

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

Steps:

In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g

Tips:

Use fresh crab meat for the best flavor. If you can't find fresh crab meat, frozen crab meat will work, but it won't be as flavorful.
Don't overcook the crab meat. Crab meat is delicate and will toughen if it is cooked for too long. Simmer the soup for just until the crab meat is heated through.
Use a good quality sherry. A dry sherry is best for this soup. Avoid using a sweet sherry, as it will make the soup too sweet.
Serve the soup hot. Crab soup is best served hot, with a crusty bread or crackers.

Conclusion:

Crab soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover crab meat. With its creamy texture and rich flavor, crab soup is sure to please everyone at the table.