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Gluten Free Lump Crabmeat and Brie Soup

Ingredients


1 - 2 lbs. Louisiana blue crabs

2 - 2 ounces olive oil

3 - 2 medium yellow onions (chopped)

4 - 1 medium carrot (chopped)

5 - 3 ribs celery (chopped)

6 - 1 pod fresh garlic (chopped)

7 - 2 each Bay leaves

8 - 1/4 cup Brandy (Optional)

9 - 1 cup white wine

10 - 2 quarts water

11 - 1/2 cup unsalted butter

12 - 3/4 cup gluten free flour

13 - 1 quart heavy whipping cream

14 - 8 ounces Brie cheese

15 - 1 tsp. white pepper

16 - 1 tsp. cayenne pepper

17 - 1 tsp. salt

18 - 1/2 lb. jumbo lump crabmeat


Instructions


1 - Using a meat mallet or hammer, crack open blue crab shells until meat is exposed. In a 1 gallon stock pot, heat olive oil, add cracked crabs and sauté for 5 minutes. Add chopped vegetables and bay leaves, continue to sauté for an additional 5 minutes. Add brandy, white wine and water, bring to a simmer over medium heat and cook for 30 minutes.


2 - Using a skimmer, remove crabs and vegetables from stock. In a separate small sauté skillet, melt butter, add flour and blend with a wire whisk until smooth and creamy, simmer over low heat for one minute. Add flour and butter mixture to stock using a wire whisk until all the roux is dissolved. Add heavy cream and simmer for 10 minutes.


3 - Remove outside rind from Brie and discard, cut Brie into 1 inch cubes, add to stock while constantly stirring until all the cheese is completely dissolved. Season soup with salt, white pepper, and cayenne pepper. Strain soup through a fine strainer, add jumbo lump crabmeat and serve.