Soups, Stews & Chowders
Seafood
Difficulty Rating – 4
Source: FoodNetwork.com
Submitted by Unknown
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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
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.
