Crab And Scallop Soup With Peppers And Peas Recipe
Servings: 6
Ingredients
- 1 x cooked Dungeness crab - (abt 1 1/2 lbs)
- 5 quart water
- 1 bot clam juice - (8 ounce)
- 1 lrg onion halved
- 1 lrg carrot peeled
- 1/4 tsp dry thyme
- 1/4 tsp cayenne pepper
- 3 Tbsp. butter
- 1 lrg onion minced
- 3 lrg garlic cloves minced
- 1 1/2 tsp curry pwdr
- 1/2 tsp grnd turmeric
- 4 c. peeled 1" pcs butternut squash (abt 1 3/4 lbs)
- 1 x potato - (10 ounce) peeled, and cut into 1" pcs Salt to taste Freshly-grnd black pepper to taste
- 1 x red bell pepper cut 1/4" strips
- 1 x yellow bell pepper cut 1/4" strips
- 1 x green bell pepper cut 1/4" strips
- 1 1/2 lb bay scallops
- 1 1/2 c. frzn green peas thawed
Directions
- Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Chill crab meat. Place shells and crab butter in 8- to 10-qt stockpot. Add in water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat till liquid is reduced to 9 c., about 1 1/2 hrs. Strain stock.
- Heat 2 Tbsp. butter in heavy large Dutch oven over medium-high heat. Add in minced onion and garlic and saute/fry till tender, about 6 min. Add in curry pwdr and grnd turmeric and stir 1 minute. Add in crab stock, butternut squash and potato. Simmer till vegetables are very tender, about 35 min. Transfer mix to blender in batches and puree till smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
- Heat 1 Tbsp. butter in large skillet. Add in all bell peppers and saute/fry till crisp-tender, about 2 min. Add in bay scallops and saute/fry till almost cooked through, about 3 min. Add in reserved crab meat and green peas and cook till heated through, about 3 min. Season with salt and pepper.
- Ladle squash puree into bowls. Top with seafood mix and serve.
- This recipe yields 6 servings.
- Comments: A spectacular one-dish meal which gets its rich flavor from homemade crab stock. The stock is simple to make and does not require a lot of time. Potato helps thicken the soup; butternut squash adds color.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1113g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 65 | 24% |
| Total Fat 7.35g | 9% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 484mg | 20% |
| Potassium 828mg | 24% |
| Total Carbs 22.57g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.32g | 4% |
| Protein 27.26g | 44% |
