Whiskey Crab Soup

I’m brand new to this online recipe blogging and wanted to start with something that will sure be a hit in the coming winter months!

I first tried this soup at a local seafood restaurant in Bellingham, WA and knew at that moment I NEEDED to learn how to make this recipe! After an extensive search on the web, I finally found a base recipe from All Recipes and started modifying and tweaking from there. So I can safely say this is my own near and dear creation…

Prep: 15 minutes
Cook: 15 minutes
Ready: 30 minutes
Servings: 6 people

Ingredients

• 2 T extra virgin olive oil or 2 T salted butter
• 4 shallots, minced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 - 6 oz. cans of tomato paste
• 1 - 14.5 oz. can of diced tomatoes (or your own canned tomatoes)
• 1 to 2 cups of heavy whipping cream
• 3 1/2 T flour
• 1/4 tsp cayenne pepper (or more if you like a little more bit!)
• salt and pepper to taste
• 2 - 6 oz cans of fancy white crab meat, un-drained
• 1/4 cup whiskey (I use Jack Daniels)

1. Heat the olive oil/butter in a large pot over medium heat and sauté the shallots and garlic until tender.
2. Pour in the chicken broth, tomato paste, and diced tomatoes and bring to a boil.
3. In a small bowl, mix the heavy cream and flour (to avoid clumping).
4. Stir the mixture into the pot, and continue cooking until the soup is slightly thickened.
5. Season the soup with cayenne pepper, salt, and pepper to taste.
6. Mix in the crab and whiskey, and cook until heated through.