Louisiana Crab and Brie Soup Recipe
This decadent recipe for crab and brie soup is now available for you to try in your own kitchen!
Enjoy this rich and creamy soup from the Louisiana Northshore. The recipe comes from chef Kim Kringlie at the Dakota Restaurant in Covington, Louisiana. Grab a spoon and dig in!
- 2 lbs. fresh Louisiana blue crabs
- 2 oz. olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 ribs celery, diced
- 1 pod garlic, minced
- 2 bay leaves
- 2 oz. brandy
- 1 cup white wine
- 2 quarts of water
- 1/2 cup unsalted butter
- 3/4 cup flour
- 2 quarts heavy whipping cream
- 8 oz. Brie cheese
- 1 tsp. white pepper
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 lb. picked jumbo Louisiana lump crabmeat
Method of Preparation
Using a meat mallet or hammer, crack open crab shells until meat is exposed. In a 1-gallon stockpot, heat olive oil; add cracked crabs and sauté for 5 minutes. Add vegetables and bay leaves; continue to sauté for 5 minutes. Add brandy, white wine and water; bring to simmer over medium heat and cook for 45 minutes. Using a skimmer remove crabs and vegetables from stock. In a small sauté skillet, melt butter and blend in flour until smooth and creamy; simmer over low heat for one minute. Add mixture to stock using a wire whisk until roux is dissolved. Add heavy cream and simmer for 10 minutes. Remove outside rind from Brie and discard, cut cheese into 1-inch cubes and add to stock stirring constantly until cheese completely melts. Season soup with salt, white pepper, and cayenne. Strain soup through a fine strainer; add jumbo lump crabmeat and serve. Yields 1 gallon.
When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe.