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Chandler's Crabhouse Whiskied Crab Soup

Created by dienia b on September 11, 2014

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.