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onion carrot celery leeks olive oil bay leaves thyme garlic all-purpose crab stock heavy cream salt cayenne pepper crab meat crab legs green onions parsley paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 44 - Published at: 9 years agoIngredients
- 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
- 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
Method
- 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.
- 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.