Spicy Crab Soup
Chef Larry's Recipe
ARCHIVED RECIPES CONTACT INFO |
- 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
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.
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