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Ingredients

1 tsp. Butter
1 cupOnions, diced
1/2 cup Celery, diced
1/2 cupCarrots, diced
1/2 tsp.Garlic, minced
1 Jalapeno pepper, seeded, minced
1 Bay Leaves
1/4 tsp.Thyme leaves
2 lbs. Blue or snow crab, cleaned and cut
1 1/2 oz.Brandy
3 oz. White wine
1 tbsp. Tomato Paste
1 1/2 qt. Fish Stock
Flour Roux as needed (approximately 1/4 -1/2 cup)
1 cupHeavy Cream
Salt and Fresh Ground Black Pepper to taste
Cilantro, minced to garnish

Method
In a large saucepan or pot, heat butter over medium heat. Add onions, carrots, celery, jalapeno pepper, garlic, bay leaf and thyme; saute until translucent. Clean cooked crab by removing top of shell and rinsing thoroughly. Cut crab into small pieces and crack with a mallet. Add crab and saute with vegetables for 4-5 minutes. Add tomato paste and brandy; continue to cook until liquid is reduced by 1/2. Add white wine and again simmer until liquid is reduced by 1/2. Add fish stock and bring to a boil. Reduce and simmer over low heat for 25 - 30 minutes.

Remove crab, cool and remove meat for garnish if desired. Incorporate roux and simmer for an additional 5 minutes, stir to prevent scorching. Soup will thicken. Season with salt and black pepper. Portion soup into warm soup bowls and garnish with minced cilantro.

Makes 8 -10 Servings

Chef Larry's Notes
Roux is a mixture of equal parts flour and melted butter or fat, mixed to form a thick paste. Roux is added to simmering liquids to thicken.