Crab and Brie Soup

Name: Crab and Brie Soup
Yield: Serves six to eight
Cuisine: Cajun
Ingredients: ½ lb. jumbo lump crabmeat; ⅛ tsp. ground white pepper; Pinch of cayenne; 1 clove garlic, crushed; 2 bay leaves; ¼ cup brandy; 1 cup dry white wine; 4 cups heavy whipping cream; ¾ cup flour; 8 oz. Brie cheese, rind removed; ¼ tsp. salt; 1½ sticks (12 Tbsp.) butter; 8 gumbo crabs (small hard-shell crabs); 1 medium onion, chopped; 1 medium carrot, chopped; 3 ribs celery, chopped

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

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.

Ingredients

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

Americas
United States
Pescatarian
Soup
Louisiana
New Orleans

Method

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