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Crab & Sweet Corn Soup

 
Crab & Sweet Corn Soup
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.18 One serving costs about $3.18

$3.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian lunch,soup,main course,main dish,dinner
spoonacular Score:78%

Spoonacular Score: 78%

 

Crab & Sweet Corn Soup takes roughly 45 minutes from beginning to end. One portion of this dish contains about 18g of protein, 9g of fat, and a total of 323 calories. This recipe serves 4. For $3.18 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a pretty expensive main course for Autumn. It is brought to you by Foodista. If you have garlic, shallots, sherry, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Similar recipes include Sweet Corn Soup with Crab, Summer Sweet Corn Soup With Crab, and Reitzer's Sweet Corn Soup with Shiitake Crab Cakes.

Crab can be paired with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Stag's Leap Wine Cellars KARIA Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 31 dollars per bottle.

Stag's Leap Wine Cellars KARIA Chardonnay

This graceful Chardonnay opens with aromas of peach, yellow apple, spice and a pleasing sweet cream vanilla note. The wine has a soft entry with citrus and light honey notes that lead to a lingering sweet lemon finish. There is a nice balance to the acidity and minerality that enhances the freshness and elegance of this wine. Try pairing this medium-bodied Chardonnay with grilled whole fish with lemons and capers, seared scallops drizzled with lemon-infused olive oil, or roast chicken.

» Get this wine on Wine.com

Ingredients

Servings:
2 lbs
2 lbs red king crab
red king crab
1
1 onion
onion
2 stalks
2 stalks celery
celery
2 cloves
2 cloves garlic
garlic
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
2
2 bay leaves
bay leaves
2
2 bay leaves
bay leaves
0.88 tsps
0.88 tsps peppercorns
peppercorns
4 sprigs
4 sprigs fresh thyme
fresh thyme
4 sprigs
4 sprigs fresh parsley
fresh parsley
2 qt
2 qt water
water
some
some salt
salt
4 medium
4 medium fresh ears of corn
fresh ears of corn
2 Tbsps
2 Tbsps olive oil
olive oil
1 c
1 c shallots
shallots
2 Tbsps
2 Tbsps tomato paste
tomato paste
0.23 tsps
0.23 tsps fresh thyme
fresh thyme
0.33 c
0.33 c dry sherry
dry sherry
1
1 red roasted bell pepper
red roasted bell pepper
0.25 tsps
0.25 tsps salt
salt
some
some black pepper
black pepper
1.9 Tbsps
1.9 Tbsps fresh parsley
fresh parsley
2 Tbsps
2 Tbsps fresh squeezed lemon juice
fresh squeezed lemon juice
2 lbs red king crab
2 lbs
red king crab
1 onion
1
onion
2 stalks celery
2 stalks
celery
2 cloves garlic
2 cloves
garlic
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
2 bay leaves
2
bay leaves
2 bay leaves
2
bay leaves
0.88 tsps peppercorns
0.88 tsps
peppercorns
4 sprigs fresh thyme
4 sprigs
fresh thyme
4 sprigs fresh parsley
4 sprigs
fresh parsley
2 qt water
2 qt
water
some salt
some
salt
4 medium fresh ears of corn
4 medium
fresh ears of corn
2 Tbsps olive oil
2 Tbsps
olive oil
1 c shallots
1 c
shallots
2 Tbsps tomato paste
2 Tbsps
tomato paste
0.23 tsps fresh thyme
0.23 tsps
fresh thyme
0.33 c dry sherry
0.33 c
dry sherry
1 red roasted bell pepper
1
red roasted bell pepper
0.25 tsps salt
0.25 tsps
salt
some black pepper
some
black pepper
1.9 Tbsps fresh parsley
1.9 Tbsps
fresh parsley
2 Tbsps fresh squeezed lemon juice
2 Tbsps
fresh squeezed lemon juice

Equipment

sieve
sieve
chefs knife
chefs knife
dutch oven
dutch oven
blender
blender
bowl
bowl
ladle
ladle
sieve
sieve
chefs knife
chefs knife
dutch oven
dutch oven
blender
blender
bowl
bowl
ladle
ladle


Instructions

Make the crab stock: In a large stockpot or Dutch oven add the crab shells and remaining ingredients for the stock (except the salt). Bring to a boil, reduce heat and simmer for an hour, the liquid should be reduced by at least half. Strain the stock, using a fine-mesh strainer, discarding solids (you should have 3-4 c. of stock) season lightly with salt to taste. *You can do this step a day ahead of time, and keep the stock in the refrigerator until ready to use, any longer and I would suggest freezing the stock. Also if you do this, you'll also want to freeze the crab meat as well, my preferred way to freeze crab meat is by placing the meat in a ziplock freezer bag and adding a few tablespoons of milk. Cut the kernels from the ears of corn into a large bowl (you should have around 3 c. corn). Using the back of a chef's knife, scrape the spent cobs to extract the sweet, milky corn pulp into a separate bowl. Add a cup of the corn kernels into the bowl with the corn pulp and reserve the remaining corn kernels. To make the soup: Heat olive oil in a soup pot or Dutch oven over medium heat until the oil is shimmering, add the shallots and saute, stirring occasionally, until the shallot is softened and browned around the edges, about 5-7 minutes. Add the tomato paste and 1 1/2 t. thyme. Cook, stirring constantly, until the tomato paste is evenly incorporated into the shallots and is darkened in color, 2-3 minutes. Add the dry sherry, cook, scraping up any browned bits on the bottom of the pot, until the liquid is almost completely cooked out, about a minute. Add the crab stock, plus additional water (or bottled clam juice) to measure 5 cups of liquid total, along with the roasted red pepper and the corn/pulp mixture. Bring to a simmer, simmer for about 10-15 minutes, to blend the flavors. Working in batches, ladle the soup into a blender and puree until smooth. Return the soup to the pot, add the salt and pepper to taste. Bring to a gentle simmer, add the remaining thyme, the remaining 2 c. corn kernels and about 2/3 of the crab meat. Gently simmer for 3-4 minutes. Off heat, stir in lemon juice and parsley, season with salt & pepper to taste. To serve: ladle the soup into bowls, garnish with the remaining crab meat.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.19
Ingredient
2 pounds red king crab
1 onion
2 stalks celery
2 cloves garlic
14.5 ounces diced canned tomatoes
2 bay leaves
2 bay leaves
2 teaspoons peppercorns
4 sprigs fresh thyme
4 sprigs fresh parsley
4 mediums fresh ears of corn
2 tablespoons olive oil
1 cup shallots
2 tablespoons tomato paste
2 teaspoons fresh thyme
⅓ cups dry sherry
1 red roasted bell pepper
some black pepper
2 tablespoons fresh parsley
2 tablespoons fresh squeezed lemon juice
Price
$3.02
$0.24
$0.30
$0.13
$0.88
$0.04
$0.04
$0.44
$0.21
$0.16
$3.76
$0.33
$1.31
$0.13
$0.09
$0.89
$0.26
$0.01
$0.30
$0.20
$12.76

Nutritional Information

Quickview
323 Calories
18g Protein
9g Total Fat
45g Carbs
35% Health Score
Limit These
Calories
323k
16%

Fat
9g
14%

  Saturated Fat
1g
9%

Carbohydrates
45g
15%

  Sugar
18g
20%

Cholesterol
23mg
8%

Sodium
1496mg
65%

Alcohol
2g
11%

Get Enough Of These
Protein
18g
37%

Vitamin B12
5µg
85%

Vitamin K
68µg
65%

Vitamin C
43mg
53%

Manganese
1mg
51%

Copper
1mg
50%

Selenium
23µg
34%

Vitamin B6
0.67mg
33%

Potassium
1160mg
33%

Fiber
8g
32%

Phosphorus
318mg
32%

Zinc
4mg
31%

Folate
123µg
31%

Magnesium
123mg
31%

Iron
4mg
23%

Vitamin B1
0.33mg
22%

Vitamin B3
4mg
22%

Vitamin A
1018IU
20%

Vitamin E
2mg
19%

Vitamin B5
1mg
16%

Calcium
146mg
15%

Vitamin B2
0.2mg
12%

covered percent of daily need

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