Name: Blue Crab Soup
Yield: Makes 2 Quarts or 8 First-Course Servings
Ingredients: Pepper; Salt; 2 cups (1 pound) crabmeat (optional); 2 cups Brown Chicken Broth or other flavorful broth; 8 tomatoes, chopped; ½ cup dry white wine; 1 carrot, peeled and finely chopped; 1 onion, minced; 3 sprigs thyme or ½ teaspoon dried thyme; 1 cup heavy cream; ¼ cup olive oil; 12 live blue crabs, rinsed and cleaned

Preparation info

Makes
2 Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Blue crabs are perfect candidates for soup because they are inexpensive and you don’t have to extract the meat, unless you want crabmeat in the soup and you don’t want to buy it already out of the shell.

Ingredients

12 live blue crabs, rinsed and cleaned
¼ cup olive oil
1 onion, minced

Method

In a sauté pan, preferably straight sided, sauté the crabs on both sides in the oil over high heat for about 4 minutes, or until bright orange. Remove from the pan and let cool. Meanwhile, add the onion, carrot, and thyme to the pan and cook over medium heat for about 12 minutes, or until the onion is softened but not browned.

Pull the hard top shell off the crabs and discard it. If you