If you're looking for the best in seafood soups, you've come to the right place. This is what the Alaskan king crab is known for. Not only for its great size and naturally sweet taste, but also for its versatility when it comes to recipes. From baked crab cakes to crab stir-fry, from main dish crab rangoons to bite-size crab puffs, the king crab is there for any kind of recipe and any kind of occasion. The following three simple recipes will teach how to cook king crab soup, bisque, and chowder.
Oriental King Crab Soup
2 cups (or 1 pound) of Alaskan king crab meat 2 tablespoons of peanut or canola oil 2 tablespoons of soy sauce 2 teaspoons of fresh ginger, grated 2 tomatoes, chopped 1 green onion, chopped 2 tablespoons of carrots, grated c cup of mushrooms , thinly sliced 4 cups of chicken stock 1 tablespoon of cider vinegar 2 tablespoons of dry sherry
Heat the oil in a pot over medium-low heat. Constantly stir the mixture while cooking.
Add the mushrooms and green onion.
Then add the soy sauce and allow it to cook for another minute.
Add the crab meat, tomatoes, and ginger, and cook it for about 4 minutes.
Add the chicken stock and reduce the heat to low, letting it cook for 15 minutes.
Add the remaining ingredients.
Allow it to simmer for 10 more minutes, then serve in bowls.
King Crab Bisque
1 pound of king crab meat 2 tablespoons of onions, chopped c cup melted butter 3 tablespoons of all-purpose flower te teaspoon of paprika fresh parsley, chopped ground white pepper salt 1 quart of milk
Tear the meat into small pieces.
Sauté the onion in the butter.
Add the flour and seasonings.
Add the milk, stirring constantly.
Continue to stir and leave it to cook until the mixture is thick.
Add the crab meat and cook thoroughly.
Serve in soup bowls.
King Crab Chowder
1 pound of crab meat 6 tablespoons of butter 1 cup of water 2 cups of milk c cup of red onion, chopped 1/3 cup of green onion, chopped 1 tomato, chopped 1/3 cup of celery, chopped 3 baked potatoes, diced Te teaspoon of pepper te teaspoon of salt
Melt the butter over low heat in a large pot.
Add the onions, celery, and tomato.
Cook for about 7 minutes on low heat.
Increase the heat, bringing the water to a boil.
Add the potatoes and reduce the heat to a simmer. Let cool for about 50 minutes.
Add the crab meat and the remaining ingredients.
Begin cooking the mixture again, stirring regularly, until the soup returns to a simmering boil.
Serve in soup bowls.
Source by Allie Moxley