King Crab Soup

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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.

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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!!!!!

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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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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.

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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!