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ISO: Deviled Crab Soup recipe

Shunick Jan 7, 2007 12:37 PM

Deviled Crab Soup @ Issac's Restaurants., York/Lanc. PA
Hope you can help out. Thanks.

  1. m
    munch_kin Jan 9, 2007 05:53 PM

    There is a website you might like. It is designed to help those who want to re-create their fav chain restaurant recipes:


    1. s
      Shunick Jan 12, 2007 01:08 PM

      Still hoping for this recipe. Did find out that it has diced red bell pepper and is not a tomato based soup.

      1 Reply
      1. re: Shunick
        munch_kin Jan 14, 2007 01:58 AM

        (I know you probably checked with a search engine.)

        I searched and found nothing similar. Also, I was at the Issac's near Reading (on Friday) and it wasn't featured that day.

        You really have me curious, maybe if you can remember more about it you can re-create it yourself. Was it a cream soup?

      2. s
        Shunick Jan 14, 2007 12:30 PM

        This was a search by someone on another board and it sounded interesting as I have only had Maryland Crab Soup for the past 35 years so the thought of something new like "Deviled" got my interest going too.

        1. m
          MLMoore Jan 18, 2007 06:18 PM

          People...come on -- doesn't anyone but me want to take a good stab at re-creating this recipe? I'm thinking perhaps of using a basic deviled crab recipe and using clam juice or seafood broth to thin it out and go from there? I've looked at lots of deviled crab recipes by now and I'm up for trying it this weekend! (The original menu listing gave minced red peppers, lump crabmeat, minced onions, and dijon mustard as the starting point -- soup was golden/tannish/yellow - didn't seem cream nor tomato-based at all)Let me know your thoughts before I proceed on my own! By the way it was a TOTALLY DELICIOUS taste treat - I was the actual person who originally made this request on another board. No luck to date! Thanks!

          1. m
            munch_kin Jan 19, 2007 06:37 PM

            I haven't had a chance to make it, either, but I had planned to use deviled crab ingredients, as you suggest.

            If the broth/base is too strong, it will overcome the crab.
            If it is cooked too long, or too hot it will ruin the crab flavor.

            I imagine that a saute of the veggies, then a deglazing, reduction with some stock/white wine, with crab being added last, might be one idea.

            Let us know how it goes!

            1. m
              MLMoore Jan 25, 2007 06:47 AM

              Well I tried to re-create this soup over the weekend and it looked pretty much like it should have. The taste was just so-so - kind've like I was missing an important seafood seasoning ingredient. It was not just Old Bay of that I am sure. Does anyone have any other secret seasonings that they always use with seafood? Or any other slow-burn authentic seafood seasoning ideas at all? I'm really close on this I know and the recipe just needs tweaked a bit and then I'll post my final successful recipe! Thanks for your help!

              1. s
                Shunick Feb 25, 2007 09:10 AM

                I find that J.O Brand Seafood Seasoning is far better than Old Bay. Milder at that. If not in the Baltimore area you can purchase it on line.

                1. m
                  MLMoore Jan 20, 2011 04:37 PM

                  Has anyone ever had any luck with this? lol....I just remembered to check back here....forgot about this cool site!...just wondering! thanks!

                  1. m
                    MLMoore Sep 13, 2012 05:09 PM

                    Has anyone ever found any answers to this question?.....I've had such a grand response on the PA Board, maybe I should post it on there....! :)

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