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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: danincv@redshift.com
1 8 ounce bottle of clam juice
½ cup dry white wine
3 sprigs fresh parsley
1 large bay leaf
⅛ teaspoon cayenne pepper
¾ teaspoon. thyme leaves
1 pound crab meat, preferably Dungeness crab
5 tablespoon butter
2 small white onions, chopped
2 stalks celery, chopped
2 small carrots, chopped
4 cups chicken stock, homemade if possible
½ cup heavy cream
3 egg yolks, optional, adds richness and thickens
salt and black pepper to taste
2 tablespoon chopped fresh parsley for garnish
Put clam juice, wine, parsley sprigs, bay leaf, thyme and cayenne into a pan and bring to a boil. Add the crab meat and when the liquid returns to a boil remove from heat and let stand covered for a couple of minutes. Remove the crab meat and reserve the liquid.
In another pan melt 3 tablespoon of butter and sauté carrots, onions and celery until tender (don't let them brown). Add the chicken stock and reserved the reserved liquid and simmer gently until the vegetables are cooked. Remove the parsley sprigs and bay leaf. Return the crab to the pot and then purée the crab and vegetables with a hand blender (or use a food processor). Gently reheat the soup. Beat the egg yolks and cream together and stir into the soup (at this point do not let the soup boil) Season to taste with salt and pepper (if necessary), Whisk in remaining 2 tablespoon butter, sprinkle with chopped parsley and serve.