Crab and Brie Soup

Preparation info

  • Serves

    six to eight

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is the signature soup of Dakota Restaurant in Covington, but calling it a soup is a stretch. It’s so thick that you could turn a spoonful upside down and it might not come out. I’d recommend serving it only when you can afford to put a lot of lump crabmeat in it.


  • sticks (12 Tbsp.) butter
  • 8 gumbo crabs (small hard-shell crabs)


  1. Melt 1 stick (8 tablespoons) of the butter in a heavy kettle over medium heat. Crack the crabs with a meat mallet, add them to the butter, and sauté for 5 minutes. Add the onion, c