One weeknight, we decided to use the extra crab meat we had to make a crab soup. This recipe is semi-homemade in the sense that we used some canned soups to create our soup and not all of the ingredients were homemade. This recipe was the result of melding several different crab bisque and chowder recipes. I was quite pleased with the end result though and it was also great re-heated for lunch the next day.
Like many things we eat, this dish started off with a good saute of some onions and garlic in butter.
After the onions sweated out, it was time to add the remaining ingredients, which mostly consisted of the canned soups (cream of celery and cream of mushroom) and the dairy- milk and half and half.
Also not to be forgotten are the veggies- corn and asparagus and of course, the holy grail of spices in our house, Old Bay, among others.
You can see how nicely the soup thickened up after simmering for a little while. At the very end, we added the crab meat and some fresh parsley. Since the crab meat is already cooked it only needs to heat up in the soup, not cook. It’s best to add it at the end so it maintains it’s firmness within the soup.
This was a relatively quick and easy dinner and perfect for the winter-ness that was going on outside!