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Dungeness Crab Soup served with Cajun Spiced Grilled Shrimp

This Dungeness Crab Soup is rich and infused with the sweet and succulent meat of the Dungeness crab and a mixture of herbs and spices, onion, celery, garlic, and other aromatics. With a delicate balance of sweet, savory, and slightly spicy notes from the Old Bay Seasoning, the characteristic of this Savannah-Style inspired Dungeness Crab Soup will draw you in with its fragrant aroma.
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Servings: 9 Cups
Ingredients Method Notes

Ingredients
  

  • ½ cup all-purpose flour
  • 2 tbsp olive oil, (use a brush to coat the Dutch oven with the olive oil)
  • 1 tbsp butter
  • 1 cup sweet onion, finely chopped
  • 1 cup celery, finely chopped
  • 2 cups carrot, finely chopped
  • 2-3 cloves roasted garlic
  • 1-1½ tbsp Old Bay Seasoning
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp fresh thyme
  • 1 Bay leaf
  • 4 cups clam juice
  • ½ cup half and half
  • 1½ cups whole milk
  • 1 pound Dungeness crabmeat, make sure that all shell pieces are removed.
  • ⅓ cup dry sherry

Method
 

  1. Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.
    Melt the butter in a Dutch oven coated with olive oil over medium-high heat. Add carrots and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.
    Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf.
    Pour into bowls or jars and serve with the Cajun Spiced Grilled Shrimp (recipe above)

Notes