King Crab Soup

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: North to Alaska

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
55 min
Level:
Intermediate
Yield:
about 1 1/2 quarts, 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 15 min

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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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Comments & Reviews

recipe King Crab Soup
Sara Mahtomedi, MN 12-15-2008
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Excellent
Rated: 5 stars out of 5

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). Read more
recipe King Crab Soup
Terri Fremont, CA 01-15-2008
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Too Easy To Be This Delicious!!!!!
Rated: 5 stars out of 5

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!!!!!Read more
recipe King Crab Soup
Kristen Manhattan Beach, CA 12-01-2006
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Great Party Pleaser
Rated: 5 stars out of 5

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!Read more
recipe King Crab Soup
Anonymous 10-28-2006
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Excellant
Rated: 5 stars out of 5

I made this recipe last night and it was excellent. I did not have any crab or fish stock on hand so I just used chicken... stock. My husband and I loved this. Excellant! Will use crab or shrimp stock if I have it in the freezer next time.Read more
recipe King Crab Soup
Tom Farmington, NY 03-26-2005
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This is a great counter to Lobster Bisque...
Rated: 5 stars out of 5

I've made this several times now. This is a great soup for a formal dinner. Once I used Dungeness Crab in place of King... Crab and floated a whole steamed crab on top of the serving bowl just as I was serving it, very impressive. One suggestion, when serving the King crab legs on top of the soup, I now carefully shell them whole and place the meat directly on top of each bowl for display and for ease of eating (remember to pull the cartilage out). Emeril got the recipe perfect, it's delicious!Read more