King Crab Soup

Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min

Yield:
about 1 1/2 quarts, 6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped leeks, whites only, well rinsed
  • 1/2 cup olive oil
  • 2 tablespoons Essence, recipe follows
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 4 teaspoons minced garlic
  • 1/2 cup all-purpose flour
  • 1 quart reduced King crab stock, or fish stock, at room temperature
  • 11/2 cups heavy cream
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound King crab meat, picked over for shells and cartilage
  • 6 steamed King crab legs
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

In a large pot, heat the oil over medium heat. Add the chopped vegetables and cook, stirring, until softened but not colored, 6 to 8 minutes. Add the Essence, bay leaves and thyme, and stir. Add the garlic and cook, stirring, for 30 seconds. Sprinkle in the flour and stir to coat evenly. Cook, stirring with a heavy wooden spoon, until thick and a light roux forms, 6 to 8 minutes. Add the stock, stirring until well blended. Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 minutes.

Add the heavy cream, salt, cayenne pepper and crabmeat and simmer for 5 minutes. Place King crab legs in a steamer to heat up. Remove the soup from the heat and adjust the seasoning, to taste. To serve, ladle the soup in deep rimmed bowls.

Garnish each serving with 1 King crab leg, green onions, and chopped parsley. Serve hot.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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