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Spicy Crab And Rice Soup Recipe

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Cream of Crab Soup Recipe She Crab Soup Hank Shaw
Cream of Crab Soup Recipe She Crab Soup Hank Shaw from honest-food.net

Description

This spicy crab and rice soup recipe is perfect for those who love both seafood and spice. The heat from the spices and the sweetness from the crab meat make for a delicious and flavorful soup. This recipe is also easy to make and perfect for a quick weeknight dinner.

Prep Time

The prep time for this recipe is approximately 10 to 15 minutes.

Cook Time

The cook time for this recipe is approximately 25 to 30 minutes.

Ingredients

  • 1 pound crab meat
  • 2 cups cooked white rice
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for garnish

Equipment

  • Large soup pot
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic and sauté until softened, about 3 to 4 minutes.
  3. Add the ground cumin, paprika, and cayenne pepper and stir to combine.
  4. Add the chicken broth and bring to a boil.
  5. Reduce heat to low and simmer for 15 minutes.
  6. Add the crab meat and rice and continue to simmer for an additional 10 minutes.
  7. Add the heavy cream and stir to combine.
  8. Season with salt and pepper, to taste.
  9. Serve hot, garnished with chopped fresh cilantro.

Notes

  • You can use either fresh or canned crab meat for this recipe.
  • If you like your soup spicier, you can increase the amount of cayenne pepper or add some chopped jalapeno peppers.
  • You can also add some diced carrots or celery to the soup for extra flavor and nutrition.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 231
  • Total fat: 12g
  • Saturated fat: 4g
  • Cholesterol: 60mg
  • Sodium: 809mg
  • Total carbohydrates: 14g
  • Dietary fiber: 1g
  • Sugars: 2g
  • Protein: 17g

Recipe Tips

  • Make sure to rinse the crab meat thoroughly before adding it to the soup to remove any excess salt or debris.
  • You can also use brown rice or quinoa instead of white rice for a healthier option.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this spicy crab and rice soup recipe for a warm and comforting meal that's both delicious and easy to make.


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