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Roasted Red Pepper Crab Soup Recipe



INGREDIENTS:

  • 2 lbs frozen king or snow crab legs, washed and cut into 3” pieces
  • 2 tbsp avocado oil
  • 6 cloves garlic, minced
  • 2 large shallots, chopped
  • 2 stalks celery, trimmed & chopped
  • 2 tsp dried oregano
  • 1 cup dry sherry
  • 6 cups chicken stock
  • 2 jarred roasted red peppers, drained
  • 2 tbsp tomato paste
  • ¾ tsp smoked paprika
  • ¼ tsp + ⅛ tsp ground nutmeg
  • ¼ tsp + ⅛ tsp ground cinnamon
  • 2 bay leaves
  • Cracked black pepper (I used ½ tsp, but you should adjust to your liking)
  • Sea salt, to taste
  • 1 tbsp fresh thyme, finely chopped
Roasted Red Pepper Crab Soup Recipe


INSTRUCTIONS:
  1. Heat oil in a dutch oven (or large pot) over medium heat. Add garlic, shallots, celery, and oregano; cook, stirring frequently for about 2 minutes until shallots are translucent.
  2. Add the crab and 1 cup of stock; cook for about 3-4 minutes until the shells become bright red. Transfer crab to a dish and remove the pot from heat.
  3. Add peppers and tomato paste to a blender, along with ¼ cup of cooking liquid from the pot; puree until smooth.
  4. In the same pot, add the remaining broth (5 cups), pepper puree, paprika, nutmeg, cinnamon and bay leaves; combine well.
  5. Add the black pepper to taste a little at a time; the soup should be peppery but not overwhelming. Cover and lower heat to simmer for 20 minutes.
  6. Discard bay leaves; stir in fresh thyme right before serving. Serve crab on a separate dish to allow each person to choose the amount of crab added to their soup.

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Roasted Red Pepper Crab Soup Recipe Roasted Red Pepper Crab Soup Recipe Reviewed by kuji hara on 12:51 AM Rating: 5

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