Indian Style Crab Soup | Sanjeev Kapoor Khazana
Clear crab soup made with indian spices. You cannot miss this one !
INDIAN STYLE CRAB SOUP
Ingredient
4 crabs, cleaned
1 tbsp butter
4-5 peppercorns
2 bay leaves
½ inch cinnamon stick
1 medium onion, finely chopped
1 medium tomato, finely chopped
Salt to taste
1 tbsp chopped garlic
1 tsp chopped ginger
¼ tsp turmeric powder
Method
1. Heat butter in a non-stick pan add peppercorns, bay leaves, cinnamon stick, onion and mix. Add tomatoes, salt and cook for 3-4 minutes
2. Add crabs and sauté for 2-3 minutes. Add garlic, ginger, turmeric powder and mix well
3. Add 5 cups of water and cook on low heat for 10 to 15 minutes.
4. Remove the crab pieces and strain the soup.
5. Place the crab pieces in a serving bowl and pour the strained soup over it.
6. Serve hot.
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Korean crab stew (Kkotgetang: 꽃게탕)
Today I’m going to show you how to make a delicious Korean crab stew called kkotgetang (꽃게탕). You can enjoy not only sweet crab meat but also the spicy, savory, and hearty broth and soft, chunky, earthy vegetables. Rice, kkotgetang, and a few more side dishes will make for a complete and delicious typical Korean meal.
Full recipe:
Maryland Style Cream of Crab Soup
Chef Frank shares one his favorite recipes MARYLAND STYLE CREAM OF CRAB SOUP. Super delicious, your family will thank you. Creamy, rich and finished with sherry!
Perhaps the best cream of Maryland style crab recipe on the internet.
Maryland Style Cream of Crab Soup...8 servings
INGREDIENTS
1/3c.minced celery
1/3c.minced yellow onions
1/3c. shallots
3/4 sticks salted butter
1/2c. heavy cream
3c. chicken stock
3c.milk
1 TBSP old bay seasoning
1 bay leaf
1/4c. dry sherry
1/3c. lump blue crab meat
3/4c.all purpose flour
RECIPE
1. Combine butter, shallots, celery
and onions in soup pot on medium heat.
2. Cook until tender and lightly.
3. Add flour and cook for 3-4 minutes.
4. Add bay leaf.
5. Using a whisk slowly add chicken stock and milk until you reach desired thickness.
6. Add your heavy cream, dry sherry and crabmeat.
7. Top off each serving with some of the remaining crabmeat a pinch of old bay and parsley.
Amazing Crab Bisque/Crab Bisque, Cream of Crab, She Crab...What's the difference?
Crab Bisque, chef Frank shows you how to make this rich, luxurious cream of crab soup.
Furthermore he discussed the difference between cream of crab, she crab and crab bisque.
INGRDEDIENTS
1/2 pound lump blue crab meat
5 cups lobster stock
2 cups whole milk
3/4 cups heavy cream
1/2 cups dry cherry
1 1/2 cups flour
1 tsp old bay
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
1 bay leaf
2 sticks butter
1 1/2 cups minced celery
3/4 minced yellow onion
3/4 cups minced shallot
Recipe
1. In medium soup pot met butter
2. Add minced celery, onion and shallots.
3. Cook until completely tender.
4. Add bay leaf and 1/2 tsp salt.
5. Add flour, cook 3 minutes of medium heat. Stir constantly.
6. Gradually whisk in lobster stock and milk. Stop when you reach a consistency that is right for you.
7. Add heavy cream and dry.
8. Add old bay, nutmeg and taste for salt and pepper.
9. Add most of the crab meat, keeping some in reserved to top off each bowl!
10. Serve immediately, the crab meat doesn't need to cook.
Lobster base
making spicy korean crab stew ????
Crab and Shrimp Chowder (Crab and Shrimp Bisque)
In continuation of our Autumn themed recipes, we now present our take on “Crab & Shrimp Chowder” (Bisque). This rich, creamy and flavorful chowder will go down in our family’s history as one of the Best soups ever created. If you don’t believe us, try for yourself and see. It is irresistibly decadent! You won’t want to stop eating it.
Perfect as a holiday meal or for a weekend get-together. This recipe is sure to wow your family and friends! For the full recipe watch the video until the end.
For the full recipe, scroll down to see the ingredients. Our video features a step-by-step tutorial from beginning to end. And if you like what you see, be sure to give it a try.
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CRAB AND SHRIMP CHOWDER
2 lbs Yellow Potatoes
2 lbs Medium Shrimp (peeled and deveined)
64 oz (8 cups) Chicken Broth
16 oz (2 cups) Heavy Cream
16 oz Lump Crab Meat
20 oz Thick Cut Bacon
30 oz canned Sweet Corn
1 Celery stalk
2-3 sprigs Thyme
6 Garlic cloves
2 sprigs Green Onions
1 medium Onion
2 tbsp Extra Virgin Olive Oil
4 tbsp All Purpose Flour
3 tbsp Cornstarch with 3 tbsp cold water (well mixed)
1 tbsp Salted Butter
1 tbsp Paprika
SHRIMP SEASONING
1 tbsp Paprika
1 ½ tsp Granulated Onion
1 tsp Ground Black Pepper