Crab Chowder
I’m admittedly not a seafood lover, but this recipe even had ME licking my lips. If you live in the southern states you may have had this before. If not, I hope you’ll try it soon.
For this recipe you’ll need:
2 TB butter
1 small diced onion
1 pound crab claw meat
1 can Cream of Potato Soup
1 can Cream of Celery Soup
1 can half and half or heavy cream
1 can whole milk
¼ cup sherry
To make this recipe:
In a soup pot, add the butter then sauté the diced onion until soft.
While the onion is softening, pick through the crab meat with your fingers and make sure there are no bits of shells remaining. Set the crab meat aside.
Add the Cream of Potato Soup, the Cream of Celery Soup, the half and half or heavy cream, and the milk to the soup pot. Stir. Add the crabmeat to the stock and let it come to a near-boil.
Simmer the soup until ready to serve. At the last minute, add the sherry and cook a few more minutes. Garnish each bowl with parsley.
Tips:
This is a very versatile recipe. You can omit the crab meat and make this chowder with potato, corn, or broccoli instead. Just substitute the crab with the other ingredients and make as directed.
Seafood dip:
This is a simple yet flavorful dip you can serve with shrimp or oysters. You can make it in minutes, stick it in the refrigerator, then pull it out when your guests arrive or when you’re ready to eat it, and it’ll be waiting and delicious.
For this recipe you’ll need:
1 cup mayonnaise
2 TB sweet pickle relish
4 dashes hot sauce
1 TB wasabi paste
To make:
Combine all ingredients in a bowl and mix with a wooden spoon.
Serve with shrimp or oysters