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Chandler's Crabhouse Whiskied Crab Soup
8
Servings
Servings
4h PT4H
Prep Time
Prep Time
4h PT4H
Cook Time
Cook Time
8h
Ready In
Ready In
Recipe: #14247
September 11, 2014
"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"
Original recipe yields 8 servings
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 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 & Variations
No special items needed.
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