Chandler's Crabhouse Whiskied Crab Soup
Recipe: #14247
September 11, 2014
Categories: Crab meat, Pacific Northwest, Copycat or Clone Recipes, No Eggs, Make it from scratch, more
"Chandler's Crabhouse (Seattle, Washington)someone was saying how good this is and since i live in the hinderlands.... if im ever flush will try this myself"
Ingredients
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- CRAB STOCK
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Nutritional
- Serving Size: 1 (278.2 g)
- Calories 492.8
- Total Fat - 36 g
- Saturated Fat - 20.2 g
- Cholesterol - 183.4 mg
- Sodium - 649.7 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.7 g
- Sugars - 1.4 g
- Protein - 27.8 g
- Calcium - 114.8 mg
- Iron - 1 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Clean crab and remove meat from shells, reserving shells. Wrap meat and refrigerate.
Step 2
Use shells to prepare crab stock.
Step 3
To prepare soup: In large heavy saucepan, make a roux by melting ½ cup butter over medium heat.
Step 4
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.
Step 5
Add crab stock, a cup at a time, whisking thoroughly after each addition. Bring to boil, reduce heat and simmer 20 minutes, skimming frequently.
Step 6
Add whipping cream, lemon juice, hot sauce, Worcestershire sauce, Old Bay seasoning and white pepper; bring back to a simmer and cook 10 minutes.
Step 7
Add whiskey, sherry, remaining 2 tablespoons butter and reserved crab meat, and cook 1 minute to heat through.
Step 8
Season with salt and ladle into bowls.
Step 9
Crab stock: 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 a 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 fine sieve.
Step 10
Refrigerate until ready to use.
Tips
No special items needed.