Whiskey Crab Soup Cliff House Recipes

WHISKEYED CRAB SOUP

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.

PEPPER JACK CRAB SOUP

Steps:

• In 2 quart saucepan, combine potatoes, celery and water. Bring to boil. Lower heat and simmer for 15 minutes.
• Meanwhile, melt butter in a large soup pot. Add onion and simmer for 5 minutes. Onions should be translucent but not browned. Add flour and stir until smooth and thick.
• Slowly stir in milk and crab juice from the can.
• Add cooked potatoes, celery and watery to the pot. Boil for one minute.
• Slowly add cheese, crab, and imitation crab.
• Salt and pepper to taste.
• Serve with warm crusty bread.