Easy and Rich Crab Cream Soup Made in a Rice Cooker
A Delicious Crab Cream Soup Made Effortlessly in Your Rice Cooker
Savor the delicate flavor of crab and the creamy richness in this delightful crab cream soup, made incredibly easy with your rice cooker. It’s a perfect dish for any occasion, offering comfort and deliciousness with minimal fuss.
Ingredients- 1 whole crab, cleaned (preferably a male crab with plenty of meat, no roe)
- 1 medium onion
- 2 tsp butter
- 2 tsp all-purpose flour
- 250ml (1 cup) milk
- 2 pinches salt
- A pinch of black pepper
- Chopped parsley, for garnish
- Chopped nuts (e.g., almonds), for texture
- 6 tbsp milk, for finishing
- 2 tbsp white wine or cooking sake
Cooking Instructions
Step 1
First, thoroughly rinse the crab under cold running water to remove any debris. If the crab is frozen, let it thaw completely. For this recipe, we’ll be using the crab meat and internal essence, but not the shell, so a male crab with ample meat is recommended for a cleaner flavor profile.
Step 2
Carefully extract as much crab meat as possible from the shell and place it into the inner pot of your rice cooker. Scrape out the golden tomalley (crab butter) from inside the shell and add it as well; this will significantly deepen the soup’s flavor.
Step 3
In a small bowl, combine the 2 tsp of butter and 2 tsp of flour. Mix them together until smooth and lump-free to create a roux, which will help thicken the soup.
Step 4
Add this butter-flour mixture to the rice cooker pot with the crab meat. This step prepares the base for the creamy soup before cooking.
Step 5
Measure out 250ml of milk, which is equivalent to 1 standard cup. This milk will form the smooth, creamy foundation of your soup.
Step 6
Pour the 1 cup of milk into the rice cooker pot. Finely mince the onion and add it to the pot. (Tip: While the photo shows larger chunks, mincing the onion very finely will reduce cooking time and allow its sweetness and flavor to meld better with the soup.)
Step 7
Season the mixture with 2 pinches of salt and a pinch of black pepper. Add the finely chopped nuts (like almonds) for an enjoyable texture and nutty aroma. Finally, pour in the 2 tbsp of white wine or cooking sake and stir everything to combine. The wine or sake helps to eliminate any fishiness from the crab and adds a sophisticated layer of flavor, making the soup truly special.
Step 8
Set your rice cooker to the ‘Cook’ or ‘Reheat’ function for approximately 9 minutes. This will bring the milk to a gentle simmer and begin cooking the ingredients. If you are only using crab meat without the shell, and have blended the onion very finely, you can serve it after this first cook. However, if you’ve included the crab shell for a richer flavor, as in this recipe, run the ‘Cook’ or ‘Reheat’ function for another 9 minutes, making it a total of two cooking cycles.
Step 9
After the second 9-minute cooking cycle, the soup should have thickened, and its color will have deepened to a light beige. The ingredients will be well-cooked. A slight separation between the liquid and solids is normal at this stage and will harmonize during the final step.
Step 10
For the finishing touch, stir in the 6 tbsp of milk reserved for the end. Give it a gentle stir, and your delicious crab cream soup is ready! If desired, sprinkle some chopped parsley on top for a beautiful presentation and fresh aroma. Enjoy your warm, comforting soup immediately!
