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.
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. ??
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.
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.
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.
Marinating the crab in its juices, along with the sherry.
Chopped up the tomatoes and tossed them in the pot.
Frozen peas went in the pot as well (still very frozen) while I finished prepping the broth.
Peas are much less frozen and much more tender now.
Threw it all into the Vitamix to purée.
Added in the half-and-half, Tabasco, and salt.
The puréed soup went back into the pot, and then I added in the marinated crab.
In it goes.
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.