Thanksgiving is next week and I’m sure you’re still scrambling for the perfect recipes to please each and every family member. Have no fear… The Dakota Restaurant’s crab and brie soup will be a crowd pleaser for all ages! The crab and brie soup has been a signature item since we opened our doors over 19 years ago! Enjoy!
DAKOTA’S LUMP CRABMEAT AND BRIE SOUP
Ingredients:
2 lbs. Louisiana blue crabs
2 ounces olive oil
2 medium yellow onions (chopped)
1 medium carrot (chopped)
3 ribs celery (chopped)
1 pod fresh garlic (chopped)
2 each Bay leaves
1/4 cup Brandy
1 cup white wine
2 quarts water
1/2 cup unsalted butter
3/4 cup all purpose flour
1 quart heavy whipping cream
8 ounces Brie cheese
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. salt
1/2 lb. Louisiana jumbo lump crabmeat (picked from shell)
Using a meat mallet or hammer, crack open blue crab shells until meat is exposed. In a 1 gallon stock pot, heat olive oil, add cracked crabs and saute for 5 minutes. Add chopped vegetables and bay leaves, continue to saute for an additional 5 minutes. Add brandy, white wine and water, bring to a simmer over medium heat and cook for 30 minutes. Using a skimmer, remove crabs and vegetables from stock. In a separate small saute skillet, melt butter, add flour and blend with a wire whisk until smooth and creamy, simmer over low heat for one minute. Add flour and butter mixture to stock using a wire whisk until all the roux is dissolved. Add heavy cream and simmer for 10 minutes. Remove outside rind from Brie and discard, cut Brie into 1 inch cubes, add to stock while constantly stirring until all the cheese is completely dissolved. Season soup with salt, white pepper, and cayenne pepper. Strain soup through a fine strainer, add jumbo lump crabmeat and serve. Yields 3 quarts.
And of course, you can add additional flavor with a few shakes of TABASCO brand Pepper Sauce!
Best wishes to your family during this holiday season!
-Bridgette
All in all a wonderful event! A great way to kick off our very busy upcoming season!
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