This Crab Soup only requires five ingredients and it is done in less than 30 minutes! A hearty soup that will fill you and warm you up. Simplicity wins!
I'm still coming down off my State Fair food high from Tuesday. Please tell me I'm not the only one who dreams of deep-fried green olives in the middle of the night. I just made the decision, like this very second, that I need to create my own version of the Fair's fried green olives. Coming soon!
In the meantime, here is a delicious and EASY soup for you! It only requires FIVE ingredients and is done in less than 30 minutes! It's no deep-fried green olives, but it is good stuff.
Dump the following ingredients into a Dutch oven or heavy saucepan.
Bring to a boil and reduce to simmer. Simmer for 20 minutes.
Remove from heat and add some cooking sherry and a little salt and pepper for good measure.
And that is it. Seriously.
I found that fresh lemon juice and saltine crackers were the PERFECT complement to this soup.
CANNED CRAB VS FRESH CRAB MEAT
Canned meat is available on your grocer’s shelf and can be popped right out of the can and can also be eaten plain. Often it comes with fillers in addition to crab, so pay attention to the ingredient list as flavors may have been added that will affect your recipe. Fresh crab meat is more costly since it requires extra work to harvest the meat, but it has amazing flavor and will make your next recipe taste delicious!
COOKING SHERRY VS DRINKING SHERRY
Both cooking and drinking sherry will work for any recipe, but there are a few notable differences to consider. Cooking sherry is sold on supermarket shelves for cooking-use only, and it is not something you would drink on its own. Sodium is added to cooking sherry to create a longer shelf life, so when it is used for cooking salt may need to be added to the recipe (after taste-testing). Another good reason to choose cooking sherry is its affordability! Drinking Sherry has a short shelf life once it is opened, so drink it quickly or it’ll go to waste.