Easiest Way to Make Yummy Sig's Crab and Double Cheese Soup

Easiest Way to Make Yummy Sig's Crab and Double Cheese Soup Delicious, fresh and tasty.

Sig's Crab and Double Cheese Soup. Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. I made a few changes for personal preference: we like very thick soups so I doubled the flour & butter mixture.

Who would of thought something with such a buttery.

My husband and I both love crab but the mixture with salsa just did not make the cut.

I made this dip for my sister to bring to a covered dish party and it was a hit.

You can have Sig's Crab and Double Cheese Soup using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Sig's Crab and Double Cheese Soup

1. It’s 115 grams of best crab claw meat either fresh from boild crab or canned not dressed meat though.

2. It’s 125 grams of cream spread type cheese with prawns.

3. You need 75 grams of best brie, white rind removed.

4. Prepare 2 pinch of of dried fish's stock seasoning or vegetable seasoning like Aromat from Knorr.

5. Prepare 1 pinch of of ginger.

6. Prepare 1 pinch of of smoked paprika.

7. You need 4 of mugs of water or large cups.

8. It’s 2 tbsp of butter to melt.

9. Prepare 1 1/2 tbsp of flour for thickening soup ..

10. Prepare 10 piece of cashew nuts toasted.

11. You need 50 grams of fresh button mushrooms.

This lovely cheese and crab soup is just delicious as a starter or as a light meal with some crusty bread or a sandwich.

Whisking constantly, gradually add the milk and cook until thickened.

Add the cheese, Tabasco® and crab meat and stir well.

Combine soup, milk and crab in bowl.

Sig's Crab and Double Cheese Soup step by step

1. First of all remove the cooked crabmeat from claws or any leftovers or from the can . Set aside a few pieces for garnishing . Add remainder into a sauce pan.

2. add the sliced finely mushrooms.

3. Add two thirds or about 90 grams of the soft cheese and also the brie with the rind removed.

4. Add one cup of water gently heat , do not boil . Whisk all into a very smooth soup with a blender or in soup maker , add another cup of water ..

5. Heat the butter in another pan and add the flour , blend the flour in. Heat until it bubbles but do not let it brown . Add the crab/cheese / mushroom mix gently , stirring all the time do not let it get lumpy or set to the pan. Add the last cup of water if needed or preferred.

6. Season with smoked paprika and a little ginger.

7. Slightly toast your cashew nuts in a dry pan , do not burn them.

8. Garnish with the leftover soft cheese, the slightly toasted cashew nuts and the leftover crab..

9. Hope you enjoy.

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