Whiskey Crab Soup For A Big Party Food

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WHISKEY CRAB SOUP FOR A BIG PARTY



Whiskey Crab Soup for a Big Party image

Spicy Red Crab Soup for a big party like New Year's Eve! This makes a lot, so be sure to invite the whole neighborhood.

Provided by TBONIKOW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h15m

Yield 72

Number Of Ingredients 14

2 ½ gallons water
1 ½ cups fish soup base
2 pounds butter
6 cups all-purpose flour
6 ½ cups marinara sauce
¼ cup OLD BAY® Seasoning
4 teaspoons ground white pepper
1 cup lemon juice
¼ cup Worcestershire sauce
3 tablespoons hot pepper sauce (e.g. Tabasco™)
6 cups fresh Dungeness crabmeat
1 cup heavy cream
⅔ cup cooking sherry
5 fluid ounces whiskey

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.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 13.2 g, Cholesterol 39.3 mg, Fat 12.5 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 917.9 mg, Sugar 3 g

WHISKEYED CRAB SOUP



Whiskeyed Crab Soup image

A good soup from Chandler's Restaurant in Seattle. Plan ahead because this takes about 3 hours to simmer. The hardest part is cleaning the crab! Make extra stock to freeze.

Provided by lazyme

Categories     Crab

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 24

2 1/2 lbs dungeness crabs
1/2 cup butter
3/4 cup flour
3 cups heavy cream
1/4 lemon
1 dash Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon white pepper
2 teaspoons whiskey
1 tablespoon sherry wine
2 tablespoons butter
salt, to taste
1 dungeness crab, shells
2 tablespoons olive oil
1/4 cup carrot, chopped
1/2 cup onion, chopped
1/4 cup celery, chopped
4 tablespoons tomato paste
1/4 cup brandy or 1/4 cup cognac
2 quarts cold water
2 garlic cloves, crushed
1 bay leaf
1 teaspoon dried tarragon

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.

Nutrition Facts : Calories 926.5, Fat 70.1, SaturatedFat 40.5, Cholesterol 341.4, Sodium 946.3, Carbohydrate 22.7, Fiber 1.6, Sugar 2.7, Protein 42.7

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