Chandler's Crabhouse Whiskied Crab Soup

25
Ingredients

4h
Prep Time

4h
Cook Time

8h
Ready In

Recipe: #14247

September 11, 2014

Categories: Crab meat, Pacific Northwest, Copycat or Clone Recipes, No Eggs, Make it from scratch, more

recipe by:
dienia b

"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 is 8 servings

Metric US

I've Tried It

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.