Philadelphia Crab Soup

November 25, 2012 at 9:01 pm

After spending the last few days eating and drinking in excess I wanted to prepare a dish that was light on carbs and full on flavor. I also wanted to use up the last of the leftovers from our Thanksgiving meal. This healthy crab soup is full of flavor, the IPA blends in well with the sweetness of the crab and adds a subtle complexity to the already spicy broth.  A delicious soup perfect for any cold winter afternoon.

Crab Stock:

6 Cups Water
1 Lb Blue Crab Claw Shells
1/2 Carrot Diced
1 Celery Stalk Diced
1 Small Onion Diced
2 Parsley Stems Chopped
3 Black Peppercorns
Touch of Butter

Add all ingredients to a large saucepan and bring to a boil, once liquid comes to a boil reduce heat and simmer for about an hour. When time is reached strain ingredients and return to the saucepan.

Crab Soup:

6 Cups Water
1 12 oz Great Divide Rumble IPA
2 Carrots Diced
3 Stalks Celery Diced
2 Small Onions Diced
1 Large Sweet Potato Cubed
1 Can Sweet Corn
1 28 oz Can Whole Peeled Tomatoes
3 tbsp Worcester Sauce
2 tbsp Old Bay
3/4 tbsp Dry Mustard
Dash of red pepper flakes
1 lb Blue Crab Claw Meat

Add water, IPA, carrots, celery, onions, potatoes, corn, worcester, Old Bay, and mustard to crab stock. Smash tomatoes by hand and add to soup along with the remaining sauce and bring to a boil. Once boil is reached reduce heat and simmer for 30 minutes. Next add the crab meat and simmer for an additional 45 minutes. Salt and pepper to taste and serve immediately with an your favorite amber ale.