Elizabeth’s Crab SoupApril 28, 2009 at 10:05 pm | Posted in Dinner | 3 Comments
The weekend after my knee disaster (boo torn ACL) all I wanted to do was rest comfortably at home. I tried to come up with an exciting dinner that we could make at home and still be awesome. Well summer is nearly here in Baltimore so I decided crab cakes! Well those crab cakes fell apart and therefore were not blogworthy (thats another day and another battle…), but I decided to make this crab “bisque” with the remaining meat!
This recipe is originally adapted from Emeril and I simplified it a bit. For some reason Emeril calls this a bisque and I am totally cool with using that name, but Ned absolutely abhors that terminology due to the fact that there are no pureed crustaceans in this concoction and it is actually not that creamy! But alas, this soup is definitely high in vegetables, crab flavor and deliciousness! Check out the recipe below.
3/4 cup flour
3/4 vegetable oil
1.5 cups chopped yellow onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped carrots
4 bay leaves
2.5 tsp salt
0.5 tsp cayenne
1 cup peeled, seeded and chopped tomatoes
1/2 cup madeira
8 cups water
1/2 cup chopped green onions (green parts only)
1/4 cup finely chopped parsley
1/4 cup heavy cream
1 lb. jumbo lump crab meat
Combine the flour and oil in a large nonstick saucepan and whisk until smooth. Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes. Add the onions, bell peppers, celery, carrots, bay leaves, salt and cayenne. Cook, stirring often, until the vegetables are soft, about 10 minutes.
Add the tomatoes and stir to mix. Cook for 10 minutes, add the madeira and water and 3/4 of crab meat. Bring to a boil. Reduce the heat the medium low and simmer, uncovered, for 1 hour and 45 minutes.
Add the green onions and parsley. Remove the bay leaves. Remove from the heat and add the cream. Mix to blend. Ladle into serving bowls and top with extra crab meat and Old Bay!