Crab Whiskey Soup Recipes

CRAB SOUP

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
• Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
• Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
• Note: Lemon is really only necessary if not using the sherry.

WHISKEY CRAB SOUP FOR A BIG PARTY

Steps:

• Bring the water to a boil in a large stock pot. Stir in soup base, and lower heat to a simmer. Melt the butter in a skillet over low heat. Gradually whisk in the flour so as not to form any lumps. Pour this mixture into the broth. Cover, and simmer over low heat for 5 to 7 minutes.
• Pour the marinara sauce into the thickened broth, and season with OLD BAY®, white pepper, lemon juice and hot pepper sauce. Stir until blended, making sure to scrape the bottom and sides of the pot. Add the crabmeat, and stir vigorously to break into pieces.
• Stir in the heavy cream until blended, then mix in the sherry and whiskey. Taste and adjust the seasoning as needed. If the soup is too salty, add more heavy cream. Add more lemon if there is no tang; more white pepper if not spicy enough. Remove from the heat. Pour into hotel pans to a depth of 4 inches or less, and refrigerate if making ahead of time. Reheat to 140 degrees F (62 degrees C) before serving.

WHISKEYED CRAB SOUP

Steps:

• Clean the crab and remove the meat from the shell.
• Reserve the meat. Use the shell to make the crab stock.
• Crab stock:.
• Heat the olive oil in a heavy stockpot.
• Add the crab shells, carrot, onion and celery; brown lightly.
• Add brandy and ignite. When flames have expired, add the water, garlic, bay leaf, tarragon and tomato paste.
• Bring stock to a low simmer for 2 to 3 hours and reduce to 1 quart.
• Strain through a fine sieve and refrigerate until ready to use.
• Soup:.
• Make a roux in a heavy saucepan by melting 4 ounces (1 stick) butter over medium heat. When foam subsides, add the flour all at once. Stir constantly, reduce the heat to low and cook, stirring until it is blond-colored (about 5 minutes).
• Add crab stock, cup by cup, whisking thoroughly after each addition. Bring to a boil, reduce to a simmer for 20 minutes, skim frequently.
• Add heavy cream, juice from the lemon, tabasco, worcestershire, old bay and white pepper. Bring back to simmer for 10 minutes.
• Add the whiskey, sherry, 2 tablespoons butter and the reserved crab meat; cook 1 minute to heat through. Salt to taste.

CRAB WHISKEY SOUP

Steps:

• Heat the olive oil in a large pot over medium heat, and saute the shallots and garlic until tender. Pour in the chicken broth, and bring to a boil. In a small bowl, mix the milk and flour. Stir the mixture into the pot, and continue cooking until soup is slightly thickened.
• Season the soup with cayenne pepper, salt, and pepper. Mix in the crab and whiskey, and cook until heated through.