Lemonade Makin Mama recommended with these adjustments:
For mine, I didn't make a roux as many of us have wheat allergies, and I didn't use marinara sauce in my base, I substituted cans of crushed tomatoes with Italian herbs. I also doubled most of the spices and liquor in this. It was excellent and we used 4 cans of canned crab meat (the real deal) instead of fussing with crab legs.
Whiskey Crab Soup Recipe
Real Restaurant Soup Recipe
Preparation time: 10 minutes for the red sauce. Serves 10-12
Ingredients:
- 1 2/3 cups Marinara sauce
- 2 1/2 quarts water (option - substitute seafood stock for the water AND the fish soup base)
- 6 tablespoons fish soup base
- 1 cup butter (1/2 pound)
- 1 1/2 cups flour
- 1 tablespoon Old Bay Seasoning, or to taste
- 1 teaspoon white pepper
- 1/4 cup lemon juice (or slightly more if needed)
- 1 tablespoon Worcestershire sauce
- 1/2 - 1 teaspoon cayenne pepper or to taste
- 1 1/2 cups crab meat, packed (I use Dungeness crab)
- 2 cups of heavy cream or to taste (add more if desired when adjusting seasonings to your taste at the end of the recipe)
- 2 1/2 tablespoons sherry
- 1 1/4 ounces of whiskey
- Roux
Instructions:
- Prepare the Marinara sauce or purchase your favorite at the supermarket
- Bring water to a boil in a large soup pot or a stock pot; add the fish base, bring back to a boil and then reduce the heat
- Slowly add the roux to the hot fish stock, mixing well; cover and let it cook over low heat 5-7 minutes
- Add 1 1/3 cups of Marinara sauce, Old Bay seasoning, white pepper, lemon juice, Worcestershire and cayenne pepper; stir until well mixed, scraping down sides of the pot as you stir
- Add the crab and stir vigorously until the large pieces of crab break up and the crab is well combined into the soup
- Over moderate heat in another sauce pan, heat the heavy cream until just hot (DO NOT boil)
- Add the hot cream into the soup stirring until well blended
- Add the sherry and the whiskey and mix well
- Adjust seasonings and cream to your taste and desired consistency
- Gently heat soup until hot and ladle into bowls
If you are making this soup ahead of serving, cool it uncovered in a shallow (low) pan in the refrigerator. When it is cold, transfer it to a storage container and cover. Then gradually reheat before using.