Louisiana Crab & Brie Soup
How about this for a luxurious and lovely starter using Louisiana crabs? The Louisiana Crab and Brie soup is simple but absolutely sumptuous by the spoonful! The recipe comes from chef Kim Kringlie at the Dakota Restaurant in Covington, Louisiana. Grab a spoon and dig in!
Ingredients
- 2 lbs. fresh Louisiana blue crabs
- 2 oz. olive oil
- 1 medium yellow onion diced
- 1 medium carrot diced
- 3 ribs celery diced
- 1 pod garlic minced
- 2 bay leaves
- 2 oz. brandy
- 1 cup white wine
- 2 quarts of water
- 1/2 cup unsalted butter
- 3/4 cup flour
- 2 quarts heavy whipping cream
- 8 oz. Brie cheese
- 1 tsp. white pepper
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 lb. picked jumbo Louisiana lump crab meat
Instructions
- Using a meat mallet or hammer, crack open crab shells until meat is exposed. In a 1-gallon stockpot, heat olive oil; add cracked crabs and sauté for 5 minutes.
- Add vegetables and bay leaves; continue to sauté for 5 minutes.
- Add brandy, white wine and water; bring to simmer over medium heat and cook for 45 minutes.
- Using a skimmer remove crabs and vegetables from stock.
- In a small sauté skillet, melt butter and blend in flour until smooth and creamy; simmer over low heat for one minute.
- Add mixture to stock using a wire whisk until roux is dissolved. Add heavy cream and simmer for 10 minutes.
- Remove outside rind from Brie and discard, cut cheese into 1-inch cubes and add to stock stirring constantly until cheese completely melts.
- Season soup with salt, white pepper, and cayenne. Strain soup through a fine strainer; add jumbo lump crab meat and serve.
Notes
The recipe comes from chef Kim Kringlie at the Dakota Restaurant in Covington, Louisiana. For more information, visit the Louisiana Travel website.
Tried this recipe?Let us know how it was!