Savannah-Style Crab Soup

  • JIMMIC Posted: 02/09/10
    Worthy of a Special Occasion

    In a word, AWESOME! This was easy to make, not very time consuming, and tasted like hours of work had gone into it. I served it with some warm biscuits.

  • kscherm Posted: 09/21/11
    Worthy of a Special Occasion

    This is very good but it is excellent if you had a bit of garlic powder and onion powder (both to taste- I added about 1 T each). I also added crushed red pepper for a bit of heat.

  • SwimmerChic Posted: 11/16/11
    Worthy of a Special Occasion

    Made with canned crab meat. Tasted amazing! The veggies took more than 5 minutes to become tender so the whole thing took a bit longer to make, but it was worth it.

  • rugbyprop3 Posted: 11/01/11
    Worthy of a Special Occasion

    I agree with a previous reviewer, I went a bit heavy with the onion and garlic and added some crushed red pepper. The added heat was a nice touch. Will be making this again.

  • BessCooksDinner Posted: 12/08/11
    Worthy of a Special Occasion

    This is a tasty soup, but let me warn you, quite expensive! Also, the sodium is off the chart. My grocery had the inexpensive lump crab for $16 per lb and double that for the good stuff. Four $2-bottles of clam juice add another $8. That is at least $24 before you begin with the first carrot. So, I opted to sub 2 cups of unsalted chicken broth (to save both money and sodium.) The big money saved comes from using flaked-style imitation crab meat. (Made from pollock fish and a whole list of chemicals-yuck, but hardly any fat or cholesterol) Use low sodium Old Bay, and lastly, skip the 1/4 tsp salt! Really, CL! One more thing, I got 8 cups max from this recipe. Enjoy.

  • cahamby Posted: 02/24/12
    Worthy of a Special Occasion

    SO yummy! I misread the ingredients, thinking it said 4 oz clam juice instead of 4 cups, so I didn't get enough at the store. Only had 1 cup clam juice, but then I did 2 cups water, and it still turned out fantastic(saved a little $ too). Next time I am going to omit the extra 1/4tsp salt and use shredded carrots, some of the carrots didn't get soft even though I sauteed them for at least 15 min. Also used part whole milk part skim to cut down on fat and calories, and fat free half and half. It was still delicious.

  • sanfran0117 Posted: 01/25/13
    Worthy of a Special Occasion

    This soup is very tasty. I used the imitation crab meat and it was still very delicious. Will make again.

  • QueenEater Posted: 01/09/13
    Worthy of a Special Occasion

    Very good soup! I also used canned lump crab meat and only one cup clam juice (the other 3 cups were water) to save a little money. Used my usual 2% milk instead of whole and completely forgot the sherry, still tasted great! Next time I'm adding bacon...

  • lavasinvictor Posted: 01/02/14
    Worthy of a Special Occasion

    Reminded me of Savannah's "Pine Bark Stew" (doesn't contain pine bark) but this version is lighter and healthier. This recipe became the main dish for our casual New Year's Day meal. I prepared the stew in the morning, adding the stock (1/2 clam juice, 1/2 seafood broth) and thickening. About half hour before the meal, I re-heated the soup, then added the milks and crabmeat as directed. I added only a splash of the sherry to the pot, and in the Savannah tradition, I placed a cruet of additional dry sherry on the table for guests to add to their own soup to taste. I enjoyed sharing the tradition, and folks seemed to enjoy the novelty. As a main meal (with a side of spinach/pear/cranberry salad and warm sourdough bread), 4 of us came back for seconds, and one bowl remained. As a starter, this would have been 9 servings. Will definitely make this again for special occasions. The crabmeat and broth cost $24 -- about the cost of steak for 4.

  • Mothrnatr1 Posted: 07/27/14
    Worthy of a Special Occasion

    I made this today with two changes. I used my homemade crab stock instead of the clam juice and doubled the amount of sherry. It was easy to make and everyone in the family loved it. Next time I may try canned crab to keep the cost down.

advertisement

More From Cooking Light