Louisiana Crab and Brie Soup Recipe
This decadent recipe for crab and brie soup is now available for you to try in your own kitchen!
Since 1990, The Dakota Restaurant has been part of the culinary scene in St. Tammany. The restaurant is well-known for its elegant yet informal dining experience and specially crafted menu of fowl, meats and seafood.
The restaurant provides signature contemporary Louisiana cuisine with fresh local and seasonal ingredients like Louisiana blue crab. These rich, tender and buttery crustaceans are caught year-round, so tasty dishes like the Louisiana Crab and Brie soup are always in season. You won’t be able to resist this luxurious and creamy creation from The Dakota Restaurant’s executive chef, Kim Kringlie.
Ingredients for Crab and Brie Soup:
- 2 pounds fresh Louisiana blue crabs
- 2 ounces olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 ribs celery, diced
- 1 pod garlic, minced
- 2 bay leaves
- 2 ounces brandy
- 1 cup white wine
- 2 quarts of water
- 1/2 cup unsalted butter
- 3/4 cup flour
- 2 quarts heavy whipping cream
- 8 ounces Brie cheese
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 pound picked jumbo Louisiana lump crabmeat
Method of Preparation
Using a meat mallet or hammer, crack open crab shells until meat is exposed. In a 1-gallon stockpot, heat olive oil; add cracked crabs and sauté for 5 minutes. Add vegetables and bay leaves; continue to sauté for 5 minutes. Add brandy, white wine and water; bring to simmer over medium heat and cook for 45 minutes. Using a skimmer remove crabs and vegetables from stock. In a small sauté skillet, melt butter and blend in flour until smooth and creamy; simmer over low heat for one minute. Add mixture to stock using a wire whisk until roux is dissolved. Add heavy cream and simmer for 10 minutes. Remove outside rind from Brie and discard. Cut cheese into 1-inch cubes and add to stock stirring constantly until cheese completely melts. Season soup with salt, white pepper and cayenne. Strain soup through a fine strainer; add jumbo lump crabmeat and serve. Yields 1 gallon.