Crab Whiskey Soup Recipes

Steps:

• In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

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.