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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 $3.27 One serving costs about $3.27

$3.27 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:75%

Spoonacular Score: 75%

 

You can never have too many main course recipes, so give Crab & Sweet Corn Soup a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 329 calories, 18g of protein, and 9g of fat per serving. For $3.27 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. If you have celery, king crab, shallots, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Sweet Corn Soup with Crab, Summer Sweet Corn Soup With Crab, and Reitzer's Sweet Corn Soup with Shiitake Crab Cakes.

Chardonnay, Pinot Grigio, and Riesling are great choices for Crab. 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 Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Lapis Luna Chardonnay

Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.

» Get this wine on Wine.com

Ingredients

Servings:
2 lbs
2 lbs red crab
red 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
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 roasted red bell pepper
roasted red bell pepper
0.25 tsps
0.25 tsps salt
salt
some
some black bell pepper
black bell pepper
1.9 Tbsps
1.9 Tbsps fresh parsley
fresh parsley
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
2 lbs red crab
2 lbs
red 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
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 roasted red bell pepper
1
roasted red bell pepper
0.25 tsps salt
0.25 tsps
salt
some black bell pepper
some
black bell pepper
1.9 Tbsps fresh parsley
1.9 Tbsps
fresh parsley
2 Tbsps fresh lemon juice
2 Tbsps
fresh 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: $3.27
Ingredient
2 pounds red crab
1 onion
2 stalks celery
2 cloves garlic
14.5 ounces diced canned tomatoes
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 roasted red bell pepper
some black bell pepper
2 tablespoons fresh parsley
2 tablespoons fresh lemon juice
Price
$3.02
$0.24
$0.30
$0.13
$0.88
$0.04
$0.44
$0.21
$0.16
$3.76
$0.33
$1.31
$0.13
$0.09
$0.89
$0.26
$0.37
$0.30
$0.20
$13.08

Nutritional Information

Quickview
329k Calories
18g Protein
9g Total Fat
46g Carbs
42% Health Score
Limit These
Calories
329k
16%

Fat
9g
14%

  Saturated Fat
1g
9%

Carbohydrates
46g
15%

  Sugar
19g
21%

Cholesterol
23mg
8%

Sodium
1351mg
59%

Alcohol
2g
11%

Get Enough Of These
Protein
18g
37%

Vitamin B12
5µg
85%

Vitamin C
67mg
81%

Vitamin K
69µg
66%

Manganese
1mg
51%

Copper
1mg
50%

Vitamin B6
0.72mg
36%

Potassium
1198mg
34%

Selenium
23µg
34%

Fiber
8g
34%

Folate
131µg
33%

Phosphorus
322mg
32%

Vitamin A
1597IU
32%

Zinc
4mg
31%

Magnesium
125mg
31%

Iron
4mg
23%

Vitamin B1
0.34mg
23%

Vitamin B3
4mg
23%

Vitamin E
3mg
21%

Vitamin B5
1mg
16%

Calcium
146mg
15%

Vitamin B2
0.21mg
13%

covered percent of daily need

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