Whiskey Crab Soup Recipe

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.