Crab soup recipe is a proven winner
One recipe, in particular, stands out from all the rest -- it's the most-requested crab recipe to ever appear in the Forum, first so long ago you may not even have been old enough to read back then, let alone cook. (Meanwhile, the Forum has mailed out too many copies to even count. That's what a hit it is around here.)
In this case, this particular thing is a whiskied crab soup from Chandler's Crabhouse in Seattle, and it dates back to the days when the chef, Brian Poor, shared it with us.
One thing, just so you know from the get-go, there's nothing tricky about this restaurant recipe -- but whether you are using store-bought or just-caught crab, you must have the crab shells.
And another thing -- this recipe works best for me, and maybe you, too -- as a two-day project. Crack the crab, package and refrigerate, then set the shells aside momentarily, make the stock, cool and refrigerate. The next day, you can get on with the finish for the soup.
Let's get cracking:
Chandler's Crabhouse whiskied crab soup
1 whole Dungeness crab, about 2 to 2 1/2 pounds
1 quart crab stock (recipe follows)
1/2 cup plus 2 tablespoons butter, divided
3/4 cup flour
3 cups whipping cream
Juice of 1 lemon
Dash liquid hot-pepper seasoning
1 tablespoon Worcestershire
1/4 teaspoon Old Bay seasoning
1/4 teaspoon ground white pepper
2 teaspoons whiskey
1 tablespoon dry sherry
Salt to taste
Clean crab and remove meat from shells, reserving shells. Wrap meat and refrigerate. Use shells to prepare crab stock.
To prepare soup, in large, heavy saucepan, make a roux by melting 1/2 cup butter over medium heat. When the foam subsides, add flour all at once. Stirring constantly, reduce heat to low and cook, stirring, until mixture is blond colored, about 5 minutes.
Add crab stock, a cup at a time, whisking thoroughly after each addition. Bring to boil, reduce heat and simmer 20 minutes, skimming frequently. Add whipping cream, lemon juice, pepper seasoning, Worcestershire, Old Bay seasoning and white pepper, bring back to simmer and cook 10 minutes.
Add whiskey, sherry, remaining 2 tablespoons butter and reserved crab meat and cook 1 minute to heat through. Season with salt and ladle into bowls.
Makes 6 to 8 servings.
2 tablespoons olive oil
Shells from 1 Dungeness crab
1/4 cup peeled, chopped carrot
1/2 cup peeled, chopped onion
1/4 cup chopped celery
1/4 cup brandy or cognac
1 quart cold water
2 cloves unpeeled garlic, crushed
1 bay leaf
1 teaspoon dried tarragon
4 tablespoons tomato paste
In heavy stockpot, heat olive oil; add crab shells, carrot, onion and celery and brown lightly. Add brandy and ignite. When flames have expired, add water, garlic, bay leaf, tarragon and tomato paste. Bring stock to low simmer and cook 2 to 3 hours, occasionally skimming off any scum that rises to the surface. Remove from heat and strain mixture through a fine sieve. Refrigerate until ready to use.
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