Blue crabs are perfect candidates for soup because they are inexpensive and you don’t have to extract the meat, unless you want crabmeat in the soup and you don’t want to buy it already out of the shell.
– 12 live blue crabs, rinsed and cleaned.
– ¼ cup olive oil.
– 1 onion, minced.
– 1 carrot, peeled and finely chopped.
– 3 sprigs thyme, or ½ teaspoon dried thyme.
– 8 tomatoes, chopped.
– 2 cups Brown Chicken Broth or other flavorful broth.
– ½ cup dry white wine.
– 1 cup heavy cream.
– 2 cups (1 pound) crabmeat (optional).
Step 1:In a sauté pan, preferably straight sided, sauté the crabs on both sides in the oil over high heat for about 4 minutes, or until bright orange. Remove from the pan and let cool. Meanwhile, add the onion, carrot, and thyme to the pan and cook over medium heat for about 12 minutes, or until the onion is softened but not browned.
Step 2:Pull the hard top shell off the crabs and discard it. If you have the energy, pick out as much crabmeat as you can and save all the shells. Cut the bottom half of the crab with the legs into 4 pieces. Put these crab pieces into a food processor and chop for about 1 minute, or until it has a coarse, mealy consistency. Add them to the onion mixture.
Step 3:Add the tomatoes and pour in the broth and wine. Cover the pan and simmer gently for 15 minutes, or until the tomatoes soften. Work the mixture through a coarse-mesh strainer, and then through a fine-mesh strainer into a pot. Reheat gently, add the cream and crabmeat, and season with salt and pepper.