DAKOTA'S LUMP CRABMEAT AND BRIE SOUP


Ingredients:

2 lbs. Louisiana blue crabs
2 ounces olive oil
2 medium yellow onions (chopped)
1 medium carrot (chopped)
3 ribs celery (chopped)
1 pod fresh garlic (chopped)
2 each Bay leaves
1/4 cup Brandy
1 cup white wine
2 quarts water
1/2 cup unsalted butter
3/4 cup all purpose flour
1 quart heavy whipping cream
8 ounces Brie cheese
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. salt
1/2 lb. Louisiana jumbo lump crabmeat (picked for shell)

Chef: Kim Kringlie, Dakota

Using a meat mallet or hammer, crack open blue crab shells until meat is exposed. In a 1 gallon stock pot, heat olive oil, add cracked crabs and saute for 5 minutes. Add chopped vegetables and bay leaves, continue to saute for an additional 5 minutes. Add brandy, white wine and water, bring to a simmer over medium heat and cook for 30 minutes. Using a skimmer, remove crabs and vegetables from stock. In a separate small saute skillet, melt butter, add flour and blend with a wire whisk until smooth and creamy, simmer over low heat for one minute. Add flour and butter mixture to stock using a wire whisk until all the roux is dissolved. Add heavy cream and simmer for 10 minutes. Remove outside rind from Brie and discard, cut Brie into 1 inch cubes, add to stock while constantly stirring until all the cheese is completely dissolved. Season soup with salt, white pepper, and cayenne pepper. Strain soup through a fine strainer, add jumbo lump crabmeat and serve. Yields 3 quarts.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.