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
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):
- 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
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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By ssfabian_1697972
mahtomedi, MN
on December 15, 2008
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This was a great soup! We made it on a very cold winter night and it really hit the spot---with all the cayenne. I didn't put the crab legs on top, but took the suggestion of another reviewer and put the shelled meat on top and it was great and a lot less messy. I also used 2% milk vs. cream (but this is a Monday night, am considering this for New Year's Eve with the cream (or half & half.
By Chef #1393948
Fremont, CA
on January 15, 2008
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This recipe was the only one that seemed worthy of trying to make good use of too much King Crab leftover from my 14-year-old twin boys' Birthday the previous night. However, I was definitely nervous that it could be a very expensive experiment if it didn't work out. Anyway, my boys are always complimentary of my cooking, but tonight was the first time I got a "Thanks Mom - that was awesome!" after they both licked the bowl clean in all of about 3 minutes. There was none of the usual hesitation about what to take for lunch the next day either, as both boys were quick to say "I'll take this!". I followed the recipe exactly except, to my horror, had no fish stock on hand so ended up using chicken stock. Well, if that makes a difference, I can hardly imagine how it could taste any better! Emeril, you are the best - I have yet to find one of your recipes that doesn't deserve more than 5 out of 5!!!!!
By kristez_5379474
Manhattan Beach, CA
on December 01, 2006
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I could not find stock for this soup so the nice butcher at Bristol Farms (who used to own how own 5 star restaurant told me how to make it: I sauted butter, leeks, celery, white onion, one bay leaf, and two red snapper in butter for 20 minutes on low heat. I added 6 cups of water and simmered the mixture for 20 minutes then strained the soup. It smelled incredible! The soup is quite spicy but a group of 12 loved it though half of them would have preferred me to use less cayenne. I am making it again for Christmas dinner next week!
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