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Crab and Scallop Soup with Peppers and Peas Recipe

Crab and Scallop Soup with Peppers and Peas Recipe

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Crab and Scallop Soup with Peppers and Peas

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Ingredients

Count

Nutrition

433

Calories

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Ingredients:

Serving

1 1 1/2- lb cooked dungeness crab
5 quarts of water
1 8- oz bottle clam juice
1 large onion, halved
1 large carrot, peeled
1/4 tsp dried thyme
1/4 tsp cayenne pepper
3 tbsp butter
1 large onion, chopped
3 large garlic cloves, chopped
1 1/2 tsp curry powder
1/2 tsp ground turmeric
4 cups peeled 1-inch pieces butternut squash (about 1 3/4 lb)
1 10- oz potato, peeled , cut into 1-inch pieces
1 red bell pepper , cut into 1/4-inch strips
1 yellow bell pepper , cut into 1/4-inch strips
1 green bell pepper , cut into 1/4-inch strips
1 1/2 lb bay scallops
1 1/2 cups frozen green peas, thawed

Directions:

Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	433.45 Kcal (1815 kJ)
Calories from fat	73.24 Kcal
		% Daily Value*
Total Fat	8.14g	13%
Cholesterol	147.91mg	49%
Sodium	1379.09mg	57%
Potassium	1298.32mg	28%
Total Carbs	35.12g	12%
Sugars	10.06g	40%
Dietary Fiber	5.6g	22%
Protein	52.76g	106%
Vitamin C	85.9mg	143%
Vitamin A	2.1mg	72%
Iron	27.4mg	152%
Calcium	209.8mg	21%

Amount Per 100 g
Calories	33.81 Kcal (142 kJ)
Calories from fat	5.71 Kcal
		% Daily Value*
Total Fat	0.63g	13%
Cholesterol	11.54mg	49%
Sodium	107.57mg	57%
Potassium	101.27mg	28%
Total Carbs	2.74g	12%
Sugars	0.78g	40%
Dietary Fiber	0.44g	22%
Protein	4.12g	106%
Vitamin C	6.7mg	143%
Vitamin A	0.2mg	72%
Iron	2.1mg	152%
Calcium	16.4mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

8.5

Points
10

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium

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