Dave’s Crab Soup

by Rebekahcooked up on March 30, 2012

It’s the second-to-last Friday in Lent, and that means it’s time for more seafood! Last weekend Dave came up with the idea to make this incredible crab soup, and serve it in a sourdough bread bowl. It was mind-blowing. And not too complicated, actually!




It has been a busy geez… probably month. And a very successful one for the blog, I am happy to say! About halfway through the month I set a few goals that I was nowhere near. In the last two weeks I have surpassed them and basically doubled my best month’s statistics. That feels good. Thanks everyone, for reading!

Here’s what you need for delicious seafood goodness:

  • Fresh crab meat from a vendor you trust (I think we did 1/2 lb.)
  • 3 stalks celery, cut in a largeish dice
  • One white onion, same largeish dice
  • 2 cans veggie stock
  • 2 cups cream
  • Salt, pepper, and paprika
  • 3-4 bay leaves
  • Round sourdough loaves, with a hole cut out of the middle.

Start by sweating the onions and celery with some salt in a dutch oven or stock pot.

When they have become translucent, add the stock, crab meat, cream and spices/leaves. Cover partially and simmer very gently for 30-45 minutes, stirring occasionally. Salt and pepper to taste as you go.

Ladle into bread bowls, making sure to compensate for some of the broth that will be soaked up into the bowl. Top with more paprika when you serve.

I think I might have some kind of weird seafood-loving gene, because I can’t resist seafood in general and this soup was my kryptonite. I ate 2.5 bowls in the first sitting and probably could have eaten more! Try it. So worth buying good crab!

1 Comment

  1. Rebekah – this looks quite tasty and like a great Lent dish. If we go back to the coast, we’ll also have to try this recipe! I’m going to try this one soon!

    Comment by Laura — March 31, 2012 at 6:51 am

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Other lent recipes to try:

Delicata Squash & Coconut Rice Buddha Bowl

Basically, my dream post-gym dinner.

Healthy Roasted Salmon Salad with Easy Strawberry Vinaigrette

All the best early summer has to offer, in one easy salad.

Baked Capellini with Clams and Shrimp

I'm in love with this baked pasta that was perfect for a Friday in Lent. It's seafood without too much hassle!