King Crab Cluster Soup

Chef Larry "Lee" White, HEB Seafood Manager

Published On: Nov 13 2012 01:23:30 PM CST   Updated On: Nov 15 2012 12:33:56 PM CST

"With the weather cooling off, what a great way to make a rich, delicate soup that the whole family can enjoy.  To me, this is a great way to start off the HOLIDAY'S!  There is nothing better than starting the fireplace on a cold evening and enjoying some good ole comfort food with the family," Chef Lee said.

Prep Time: 20 minutes

Cook Time: 55 minutes

Serves: 6



1. In a large pot, heat the oil over medium heat.  Add the chopped vegetables and cook, stirring, until softened, about 6 to 8 minutes.  Add the Old Bay, bay leaves and thyme, and stir.  Add the garlic and cook, stirring, for 30 seconds.  Sprinkle in the flour and stir to coat evenly.  Cook, stirring with a wooden spoon, until thick and a light roux forms, about 10 minutes.  Add the stock, stirring until blended.  Bring to a boil.  Reduce the heat and simmer, uncovered, stirring occasionally, for 30 minutes.

2. Add the heavy cream, salt, cayenne pepper and crabmeat and simmer for 5 minutes.  Place the King Crab Legs in a steamer to heat up.  Remove the soup from the heat and adjust the seasoning, to taste.  To serve,  ladle the soup in a deep rimmed bowls.

3. Garnish each serving with 1 King Crab Leg, green onions and chopped parsley.  Serve hot.