Whiskey Crab Soup Recipe

Deliciously Rich Crab Soup

Great for Special Occasions

Real Restaurant Soup Recipe

You found it! !!! I discovered this deliciously rich Whiskey Crab Soup Recipe in two places: first at another restaurant I enjoy regularly, and the owner shared!

I modified the recipe just a bit, made the soup and offered it on the special sheet at my restaurant. It was an immediate success and the restaurant still serves it on special occasions during the winter holidays.

If you like a mildly spiced soup, start with 1/2 teaspoon of cayenne, or a little less. If you like more of a "kick," add more cayenne. And if, in the end, the crab soup is too spicy for your taste, add more heavy cream.

Try serving this soup recipe with a good Artisan bread and a salad for lunch or dinner. It is also a grand beginning course for a special meal. This crab soup is definitely a "5 Star" soup.

Whiskey Crab Soup Recipe

Real Restaurant Soup Recipe

Preparation time: 10 minutes for the red sauce. Serves 10-12

Ingredients:

• 1 2/3 cups Marinara sauce
• 2 1/2 quarts water (option - substitute seafood stock for the water AND the fish soup base)
• 6 tablespoons fish soup base
• 1 cup butter (1/2 pound)
• 1 1/2 cups flour
• 1 tablespoon Old Bay Seasoning, or to taste
• 1 teaspoon white pepper
• 1/4 cup lemon juice (or slightly more if needed)
• 1 tablespoon Worcestershire sauce
• 1/2 - 1 teaspoon cayenne pepper or to taste
• 1 1/2 cups crab meat, packed (I use Dungeness crab)
• 2 cups of heavy cream or to taste (add more if desired when adjusting seasonings to your taste at the end of the recipe)
• 2 1/2 tablespoons sherry
• 1 1/4 ounces of whiskey
• Roux

Instructions:

• Prepare the Marinara sauce or purchase your favorite at the supermarket
• Bring water to a boil in a large soup pot or a stock pot; add the fish base, bring back to a boil and then reduce the heat
• Slowly add the roux to the hot fish stock, mixing well; cover and let it cook over low heat 5-7 minutes
• Add 1 1/3 cups of Marinara sauce, Old Bay seasoning, white pepper, lemon juice, Worcestershire and cayenne pepper; stir until well mixed, scraping down sides of the pot as you stir
• Add the crab and stir vigorously until the large pieces of crab break up and the crab is well combined into the soup
• Over moderate heat in another sauce pan, heat the heavy cream until just hot (DO NOT boil)
• Add the hot cream into the soup stirring until well blended
• Add the sherry and the whiskey and mix well
• Adjust seasonings and cream to your taste and desired consistency
• Gently heat soup until hot and ladle into bowls

If you are making this soup ahead of serving, cool it uncovered in a shallow (low) pan in the refrigerator. When it is cold, transfer it to a storage container and cover. Then gradually reheat before using.

Enjoy your Whiskey Crab Soup Recipe and the company of those you share it with!

Donna

“The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learned to like it.”

-Winston Churchill