Many moons ago when I first began this project, I wrote about Simply Delicious‘ use of adjectives to spice up the descriptions of their dishes. 3-7: Snappy Crab Soup reminds me of 3-13: Velvety Carrot Soup in its use of flashy words to get you interested in something hard to get excited about.
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This is essentially a crab bisque, without the extra steps of simmering shells. The “hot pepper seasoning” they refer to in the blurb above is Tabasco sauce, so this is a mildly Cajun-influenced recipe as well. I remember thinking Tabasco sauce was the HOTTEST thing ever when I was a kid…I’ve learned so much since then. 🦀🌶
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I would NOT suggest using krab instead of real crab for this soup as they offer in their TIPS section, unless you really prefer the fake stuff for some reason.
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Ingredients. I’m using up the end of this tomato/chicken bouillon for this one, just because it’s a good recipe to use it up on. Half-and-half instead of whipping cream + milk and canned crab because both are just easier.
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Crab in a can. I dig that can–I actually kept it and still have it on my kitchen counter (clean) with a candle in it.
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Marinating the crab in its juices, along with the sherry.
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Chopped up the tomatoes and tossed them in the pot.
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Frozen peas went in the pot as well (still very frozen) while I finished prepping the broth.
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Peas are much less frozen and much more tender now.
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Threw it all into the Vitamix to purée.
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Added in the half-and-half, Tabasco, and salt.
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The puréed soup went back into the pot, and then I added in the marinated crab.
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In it goes.
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After stirring and plating. I balanced one delicious crouton on top (some local brand we found in the market, and I can’t remember which), and put the Tabasco in the back for style. It was pretty decent soup, and would be nice on a cold day like today.
Grade: A