This is one of the most popular crab soups out there and for good reason. The marriage of the sweet corn and crab in a creamy soup base highlight with crispy, smoky bacon is a sure fire hit. When fresh corn is in season, but don’t let the lack of fresh corn stop you, the recipe works just as well with frozen corn.
A few years ago one of our West Coast customers was looking for a unique recipe to showcase our crab meat. Well, when I think California, I think avocado. And it just happens that crab is the perfect compliment for the delicate flavor and creamy texture of avocado. So, in the spirit of my crab soup showcase, here is the recipe.
My family loves soup and I make it for them at least once a week. Crab is the perfect ingredient to elevate that tried and true recipe from boring to extraordinary. I happen to love tomatoes and at the end of the season this is a great way to use up all those “less than perfect” tomatoes that might not be quite perfect enough to make the plate on that Caprese salad. In the cooler months, you can easily substitute high quality canned tomatoes to give a little break from the cold Winter months with a Summertime classic.
I developed this recipe a few years ago for a Winter sales meeting for one of our customers in northern Michigan. Wild rice is very popular in the area, with some of the best coming from neighboring Minnesota. The addition of our sweet and delicious crab took the recipe to the next level and it was a go to dish and recipe that we shared with our customers all over the country. Well here is the recipe, the two essential ingredients are of course, our crab meat and Minnesota wild rice (which in reality isn’t a rice, but rather a type of grass). I hope you enjoy.
Bahamian or Caribbean Conch Chowder is a menu staple throughout Florida and for good reason. The combination of fresh produce, warm Island spices and a light yet flavorful broth make it perfect for the warm weather that is Florida. The drawback for me is usually the conch meat itself, which instead of being tender and delicate tends to be tough and chewy from being overcooked. I have a simple solution, lose the conch and replace it with our fantastic crab meat!
I better know how to make a good soup, especially if there is crab in it! This is a very quick and easy version of the classic crab & corn chowder.
A quick, relatively easy and unique spin on tortilla soup!
How do you make a bowl of soup as exciting to look at as it is delicious to eat? You add an incredible garnish! I took a classic Maryland crab soup, loaded with fresh crab meat, vegetables and Old Bay seasoning and topped it with a crispy soft shell crab. The crunchy crab with the slightly spicy tomato broth is a perfect combination.