- 2 lbs frozen king or snow crab legs, washed and cut into 3” pieces
- 2 tbsp avocado oil
- 6 cloves garlic, minced
- 2 large shallots, chopped
- 2 stalks celery, trimmed & chopped
- 2 tsp dried oregano
- 1 cup dry sherry
- 6 cups chicken stock
- 2 jarred roasted red peppers, drained
- 2 tbsp tomato paste
- ¾ tsp smoked paprika
- ¼ tsp + ⅛ tsp ground nutmeg
- ¼ tsp + ⅛ tsp ground cinnamon
- 2 bay leaves
- Cracked black pepper (I used ½ tsp, but you should adjust to your liking)
- Sea salt, to taste
- 1 tbsp fresh thyme, finely chopped
- Heat oil in a dutch oven (or large pot) over medium heat. Add garlic, shallots, celery, and oregano; cook, stirring frequently for about 2 minutes until shallots are translucent.
- Add the crab and 1 cup of stock; cook for about 3-4 minutes until the shells become bright red. Transfer crab to a dish and remove the pot from heat.
- Add peppers and tomato paste to a blender, along with ¼ cup of cooking liquid from the pot; puree until smooth.
- In the same pot, add the remaining broth (5 cups), pepper puree, paprika, nutmeg, cinnamon and bay leaves; combine well.
- Add the black pepper to taste a little at a time; the soup should be peppery but not overwhelming. Cover and lower heat to simmer for 20 minutes.
- Discard bay leaves; stir in fresh thyme right before serving. Serve crab on a separate dish to allow each person to choose the amount of crab added to their soup.
Source: No Gojis No glory
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