Crab Soup Recipe by No Fear Cooking!!

Prepare the ingredients: cut the hard parts of the cauliflower into small pieces and set aside the florets for another dish.

Dice 1 medium onion and 1 rib of celery.

Measure out all ingredients before starting the cooking process to ensure everything is ready.

Heat a 12-inch skillet on medium-high heat.

Add 1 tablespoon of butter to the skillet and wait until it becomes foamy.

Add the diced onion and celery to the skillet and sauté for about 5-7 minutes until soft and slightly caramelized.

Add a pinch of salt to the vegetables while sautéing.

After 5 minutes, check the vegetables for softness and caramelization.

Add 4 teaspoons of Old Bay seasoning, 1/4 teaspoon dried thyme, and 1/8 teaspoon crushed red pepper to the vegetables and sauté for an additional 2 minutes to combine the flavors.

Scrape the bottom of the skillet to incorporate the flavors from the vegetables.

Add 2 tablespoons of white wine vinegar and 2/3 cup of dry white wine to the skillet, stirring to deglaze and dissolve the flavors from the bottom.

Allow the wine to evaporate and reduce slightly, thickening the mixture.

Pour in 8 ounces of clam juice and stir well.

Add 2 cups of heavy whipping cream and 1 1/4 cups of unsweetened coconut milk to the mixture, stirring to combine.

Bring the soup to a simmer on medium-high heat, then reduce to medium heat and let it bubble for about 5 minutes.

After 5 minutes, turn the heat down to medium and add 16 ounces of crab meat to the soup, stirring gently to combine.

Taste the soup and adjust seasoning if necessary.

Equipment Needed

Dietary

Allergens