Spicy Cajun Crab and Greens Soup

晚上好,这是我第一次在任何评论website! Having benefited from so many generous cooks over the years, I decided I should contribute. Like many, I carmelized my own onion and used fire roasted tomatoes and chicken broth (instead of clam juice) . I hope I didn't use 1/4 cup oil and flour--did not look forward to 605 calories/serving as described. but I did add flour to the oil left over from carmelizing the onion--probably a tablespoon or two. I also used kale instead of spinach, getting rid of the heavy ribs--and cooked it a little bit longer as a result. Which was delicious! And so easy! Too easy to be this good.

• Anonymous

• Philadelphia, PA

• 2/29/2020

This is bizarrely good, given how easy it is to make. I used canned crab, and it was still amazing. Next time I'll use petite-diced tomatoes. A real find.

• eileen413

• Berkeley, CA

• 1/3/2017

I've made this a few times now with spectacular results every time. I followed the suggestions of enriching the soup with chicken stock and it works! I've also made with half crab and half shrimp and it reminded me of a gumbo sans rice. Definitely add half of an onion that has been carmelized. If serving for company, have a couple of copies of the recipe on hand to pass out because someone will certainly be asking for a copy.

• kendric

• Los Angeles, CA

• 12/12/2014

I tried this a couple of days ago for a dinner party. The menu included a number of what could be main dishes with balanced nutrition (one meat, one vegetarian, and one shrimp). This was the first course and it received rave reviews from the guests. I made the recipe as written and served it to 8 guests. Generous servings as a soup course. And it was wonderfully easy and forgiving. I took the idea of using the Fire-Roasted tomatoes and caramelizing an onion as mentioned by another reviewer. Also, I remembered that someone mentioned serving corn bread. I didn't want anything as "messy" as that and I stumbled upon a recipe for pecan and cornmeal shortbread from an old Gourmet Magazine (Nov. 1989). Rolled out and cut with scalloped rounds and topped with a whole pecan half, they were an elegant accompaniment to the soup.

• sdcajan

• San Diego

• 1/30/2014

Yummy recipe for an easy weeknight dinner when crab meat is on sale. Caramelized 1 medium onion and used 28 oz Muir Glen Fire-Roasted diced tomatoes (double the tomatoes).

• Anonymous

• Dallas, TX

• 10/1/2012

Superb and so easy! Followed the suggestions and used half chicken stock and half clam juice.

• Anonymous

• Winnetka, IL

• 3/29/2012

I used the base to make a pasta sauce so I can't rate the recipe. However, it was not salty at all without the clam juice and the broth. So all the comments about too much salt really are a result of the clam juice.

• dnals

• 10/8/2011

Love this soup!! It has become a regular choice in our recipe box. The only change I made was to sub chicken stock/broth for the clam juice. The chicken stock/broth adds a certain richness to the soup!!

• kimaustin

• NC

• 1/10/2011

This was so delicious! Used homemade seafood stock in place of clam juice. And, I too, had to caramelize my own onions. Served with jalapeno-cheese cornbread. Yum!!

• Anonymous

• OR

• 1/21/2010

Delicious hot or cold. Quick and easy to prepare and great for company.

• kmuscella1

• Paoli, PA

• 9/14/2006

excellent light meal. I also carmelized my own onions as I could not find the tomatoes with carmelized onions. I used small frozen shrimp and added one can of crab meat, which was much cheaper and came out delicious.

• mstanding

• Santa Monica, CA

• 8/17/2006

I followed other reviewer advice and cut the clam juice with some chicken stock, wasn't salty at all. A great soup. Next time i'll pick over the crab meat though...oops

• pluteeater

• brooklyn, ny

• 5/15/2006

尽管我们发现它particula有点咸r taste, it was an absolutely delicious dish. We couldn't find the tomatoes with carmelized onions either but that was no problem -we just chopped up an onion and carmelized it ourselves. I would call it more of a chowder than a soup and found it delightfully satisfying - light but filling. At a BBQ that we had this past summer, we served it chilled and were thrilled with the results, as were our guests. It was a very well received dish and disappeared quickly. I would definitely serve this again.

• muffi1

• 2/3/2006

I have made this recipe over and over. Coming from a family of serious 'fish eaters' we are rather picky (to say the least). Everyone loves this. As a substitute: in lieu of fresh crab meat (very expensive), I use chicken of the sea LUMP CRAB. It's super and more economical, so I can make it over and over.

• Nancy

• Philadelphia, PA

• 1/14/2006

I agree that a low-salt Cajun seasoning would be preferred. At first I thought it was too salty, but I got used to it. I happened to have shrimp in the house and thought "why not?". I followed the directions preceisely other than using shrimp and we really enjoyed it. Also, I think I would sub 1/2 clam juice for chicken stock. It tastes much more complex than the few ingredients would indicate but the seasoning carries a lot of weight very well. Will make again.

• Audrey

• Needham, Ma

• 3/21/2005