Buttery Crab Soup

I’ve gotten a lot of different and strange things as tips in my years as a hotel front desk agent. I’ve had boxes of candy, a fifth of vodka, a genuine linzer torte, and Starbucks. The strings, though, was when a group of hunters gave me a bag of five cooked and cleaned Dungeness crabs.

I ate one when I got home, but I did have that sense of “What am I supposed to do with these?” While I was at work the next day, Mom shelled them all, so I came home to a large dish of crab meat and endless possibilities. As it was chilly out, I opted for soup.

I love bisques, but I’m fundamentally lazy by nature. It was one thing to throw everything in a pot and call it soup, another altogether to have to actually work at it. I found a great paleo recipe for bisque on Jaime Hartman’s website, Gutsy by Nature, and then used most of those ingredients to make my own recipe. You can find the original right here. This is what I did:

1 lb carrots, peeled and sliced to about 1/4 inch
1 med. white onion, diced
1 teaspoon minced garlic
1/4 cup unsalted butter
1 Tablespoon Old Bay Seasoning
1 13.5 oz can coconut milk
4 cups chicken stock or bone broth
1 tablespoon lemon juice
1 lb shredded Dungeness crab meat.
Cayenne to taste (optional)

1. In a large soup pan, saute carrots, onions, garlic and Old Bay Seasoning in butter for about 10 minutes.

2. Add coconut milk and stock, then bring to a boil. Cover and simmer on medium-low heat for 10 minutes or until carrots are soft.

3. Add lemon juice, crab, and cayenne (optional) and stir until all ingredients are hot.

4. Enjoy.

Be aware, if you use cayenne, that the cayenne increases in intensity as it sits. So the spiciness of the soup on day one will not be intense as the spiciness on day two, and so forth.