How to Make Crab and Broccoli Soup

Crab and Broccoli Soup is easy to make and reheats well for taking your lunch to work.

Heat getting to you and heavy lunches making you sluggish?

Well try this light and tasty soup paired with a cool side salad.

Prep:   10 minutes
Cooking Time:  1 hour
Serves: 8-12 servings

Crab and Broccoli Soup Ingredients:

1 pound white crabmeat
1 pound Cajun Trinity (sweet onion, celery, and bell pepper – coarsely chopped)
2 tablespoons minced garlic
1 package fresh broccoli (cut off the crowns and rinse well)
1 can sweet corn (or 2 ears fresh corn)
4 cups shredded white cheddar cheese
1 stick butter
½ cup all-purpose flour

1 pint Half & Half
1 cup milk
4 cups chicken stock
Salt, pepper, and nutmeg (lightly sprinkle)
Olive oil

1 – 8-quart pot
1 – stainless steel or copper pot (to make roux)

Crab and Broccoli Soup Cooking Directions:

Preheat 3 tablespoons olive oil in the 8-quart pot on medium heat.

Add the Cajun Trinity and sauté for 10 minutes.

Add 1 cup chicken stock and broccoli crowns.

Cover and cook for 10 minutes or until broccoli is soft.

In a stainless steel heavy bottom pot, melt butter on medium heat.

Whisk in the flour.

Constantly stir the Roux in order to prevent burning.

Ready when roux achieves a light caramel color.

Slowly pour in the Half & Half and then milk.

Stir well to blend and cook additional 5 minutes until thickened.

Season with salt, white pepper (black pepper is OK) and nutmeg.

Turn off the heat.

Add 3 cups shredded cheddar cheese.

Stir well until cheese is fully melted.

Add the cheese sauce mixture to the broccoli and seasoning blend.

Stir well.

Add remaining 3 cups chicken stock stirring to mix well.

Add the one can of corn and fold in the crab meat.

Allow to simmer for 10 minutes stirring occasionally to prevent burning.

Salt and pepper again if needed.

Crab and Broccoli Soup Serving Directions:

Spoon into bowls and top with shredded cheddar cheese.

Serve with a crusty French bread or grilled garlic bread.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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She Crab Soup

She Crab Soup is a flavorful taste sensation of cream, crab, seasonings and wine. She Crab Soup is a southern recipe that is a cross between a bisque and a chowder. In fact, it’s hard to tell the difference between she crab soup recipes and crab bisque.

I first experienced She Crab Soup in Panama City Beach, Florida at the well renowned restaurant Captain Anderson’s. They serve She Crab Soup by itself of course, but my favorite is the She Crab Pie. She Crab Pie is a grilled fish of the day stuffed inside a puff pastry with She Crab Soup ladled on top. Yum Yum.

In our version of She Crab Soup, we added cut asparagus and fresh sweet corn.

Ingredients for She Crab Soup

4 tablespoons butter
4 tablespoons flour
2 cups Cajun Trinity
1 tablespoon minced garlic
1-2 tablespoons olive oil
1/4 teaspoon ground nutmeg
1/2 teaspoon ground thyme
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon Tony’s Creole Seasoning
2 cups milk
2 cups heavy cream
1 pound white crab meat
1/2 cup Sherry or white cooking wine
1 bunch of fresh asparagus stalks (cut into 1 inch pieces)
1 ear fresh sweet corn (kernels cut from the cob)
2 boiled eggs (chopped egg yolks only)
Chopped green onions
White Cheddar cheese (shredded for garnish)

In a medium saucepan, add 1 cup water and bring to a boil. Add asparagus and cut corn.

Cook for 6-8 minutes.

In a deep 6 quart pot, heat the 2 tablespoons olive oil on medium heat (#5-#6).

Saute the Cajun Trinity until well cooked. Add the minced garlic and sauté another minute.

Remove from pot and set aside.

In the same pot, melt the 4 tablespoons butter. Blend in the 4 tablespoons flour stirring well.

Cook about 2 minutes.

Slowly add the milk blending well with the white roux. Add the heavy cream.

Stir constantly with a whisk to prevent scorching for 8-10 minutes. Mixture will become thickened.

Add all seasonings, Cajun Trinity, crab meat, asparagus, corn and chopped egg yolks. Stir well.

(If a thinner consistency is desired, add 1 cup vegetable stock).

Cook another 5 minutes on low heat. Remove from heat.

Add and stir well the 1/2 cup wine.

Serving Suggestions for She Crab Soup

Serve in a deep flat bowl. Garnish with chopped green onions and a lump of white cheddar cheese; accompanied with crusty French bread or rolls.

Serves 6-8.