Whiskied Crab Soup

Ingredients

• 1 2 to 2 1/2 lbs Dungeness crab in shell
• 4 oz 1 stick butter
• ¾ cup flour
• 1 qt see recipe crab stock
• 3 cup heavy cream
• ¼ lemon
• a dash Tabasco
• 1 Tbsp Worcestershire
• ¼ tsp Old Bay seasoning
• ¼ tsp ground white pepper
• 2 tsp whiskey
• 1 Tbsp dry sherry
• 2 Tbsp butter
• salt to taste

Method

1. Clean the crab and remove the meat from the shell. Reserve the meat. Use the shell to make the crab stock.
2. Make a roux in a heavy saucepan by melting the 4 oz butter over medium heat. When the foam subsides, add the flour all at once. Stir constantly, reduce the heat to low, and cook, stirring, until it is blond-colored, about 5 minutes.
3. Add the crab stock, cup-by-cup, whisking thoroughly after each addition. Bring to a boil, reduce to a simmer for 20 minutes, skimming frequently.
4. Add the heavy cream, juice from the lemon, Tabasco, Worcestershire, Old Bay, and white pepper and bring back to a simmer for 10 minutes.
5. Add the whiskey, sherry, the 2 Tbsp butter, and the reserved crab meat, cook 1 minute to heat through. Salt to taste.
6. Crab Stock: Heat 2 Tbsp olive oil in a heavy stock pot. Add the shells from 1 Dungeness crab, 1/4 cup carrot (peeled and chopped), 1/2 cup onion (peeled and chopped), 1/4 cup celery (chopped) and brown lightly. Add 1/4 cup brandy or cognac and ignite. When the flames have expired, add 1 qt cold water, 2 cloves garlic (crushed, skin on), 1 bay leaf, 1 tsp dried tarragon and 4 Tbsp tomato paste. Bring to a low simmer for 2-3 hours, removing any scum. Strain through a fine sieve and refrigerate until ready to use.

Notes

From Chandler's Crabhouse and Fresh Fish Market, 901 Fairview N., Seattle. Serves 6-8. Old Bay seasoning available for purchase in their fish market.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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