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Roasted Red Pepper Crab Soup Recipe


  • 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

  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.

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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