Dungeness Crab Soup

Alas, my life is so hectic at the moment, that I haven’t really thought about setting a food topic agenda for this site…apart from beer of course. But food politics and beer reviews makes for an odd mix, so I realize that some actual food recipes and such should be part of the content here. I’ll try to do better, but I make no guarantees.

What this all means is that there is no rhyme nor reason for the recipes I choose to publish, other than the fact that, at the time of making said recipe, it seemed like a good thing to do.

Take this recipe for example. It’s a basic cream of crab soup, for all intents and purposes. What makes this a little different is the fact that I went all out on the crab, spending the requisite $30 for a pound of dungeness crab. If you make this recipe, faux crab could likely be substituted, but do know that there is a marked difference between the real stuff and the fake stuff, no matter what the makers of the fake stuff tell you.

And the reason I made this recipe? Because I wanted to. Sometimes it is good to not have an agenda, eh?

  • 5 Tbsps butter
  • 3 Tbsps All Purpose Flour
  • 1/2 cup clam juice
  • 1 1/2 cup whole milk
  • Salt & Pepper to taste
  • 1/2 tsp nutmeg
  • Pinch or two of Cayenne Pepper
  • 1 lb. Dungeness Crab Meat
  • 1 14oz can sliced tomatoes, drained
  • 1 1/4 cup heavy cream
  • 1/4 cup Bourbon Whiskey
  • Chopped Parsley, for garnish

In a medium sized skillet placed over medium heat, create a roux by melting 3 Tbsps of butter, removing from heat, and then mixing in 3 Tbsps of flour. Then return to heat and whisk.

Once you have obtained a good roux, slowly add in the clam juice, whisking it in thoroughly, but gently. Reduce heat to a simmer and add 1 cup of the milk, continuing the whisking. Salt and pepper to taste, and then add the nutmeg and cayenne pepper. Set the heat to low.

In a stock pot that has been placed over medium heat, combine the remaining butter and milk, and add to that the crab meat and tomatoes. Once the crab mixture becomes hot to the touch, add the roux, and mix well. Add the heavy cream. mix in, and bring to a boil.

Lower the heat to a simmer, and add the bourbon. Allow to cook for 20 minutes.

Serve with a garnish of parsley.

Serves 4 – 6