Crab Meat and Brie Soup

Courtesy of Chef Kim Kringlie, Dakota (Covington, La.)

Yeilds 1 Gallon

2 lbs. Fresh Louisiana Blue Crabs

2 oz. Olive Oil

1 Medium Yellow Onion, diced

1 Medium Carrot, diced

3 Ribs Celery, diced

1 Pod Garlic, minced

2 Bay Leaves

2 oz. Brandy

1 cup White Wine

2 qts. Water

1/2 cup Unsalted Butter

3/4 cup Flour

2 qts. Heavy Whipping Cream

8 oz. Brie Cheese

1 tsp. White Pepper

1 tsp. Salt

1 lb. Pickled Jumbo Lump Crab Meat

Salt, White Pepper and Cayenne, to taste

Using a meat mallet or hammer, crack open crab shells until meat is exposed.

In a 1-gallon stock pot, heat olive oil; add cracked crabs and saute for 5 minutes. Add vegetables and bay leaves; continue to saute for 5 minutes.

Add brandy, white wine and water; bring to a simmer over medium heat and cook for 45 minutes. Using a skimmer, remove crabs and vegetables from stock.

In a small saute skillet, melt butter and blend in flour until smooth and creamy; simmer over low heat for one minute. Add mixture to stock using a wire whisk until roux is dissolved.

Add heavy cream and simmer for 10 minutes.

Remove outside rind from brie and discard; cut cheese into 1-inch cubes and add to stock stirring constantly until cheese completely melts.

Season soup with salt, white pepper and cayenne.

Strain soup through a fine strainer, add jumbo lump crab meat and serve.

 

Chef Kim Kringlie

Dakota Restaurant

Covington, La.

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