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Recipe: Dakota's Lump Crabmeat and Brie Soup
Posted on 10/17/22 at 7:59 pm
Posted on 10/17/22 at 7:59 pm
Dakota's Lump Crabmeat and Brie Soup
This recipe was given to the newspaper in 1998 by executive chef and co-owner Kim Kringlie.
Makes 3 quarts
1/4 cup butter
1-1/2 pounds fresh Louisiana blue crabs
1 medium yellow onion, diced
1 medium carrot, diced
3 ribs celery, diced
1 clove garlic
2 bay leaves
1/4 cup brandy
1 cup white wine
2 quarts water
1 quart heavy whipping cream
1/2 cup unsalted butter
3/4 cup flour
8 ounces Brie cheese
Pinch salt
Pinch white pepper
Pinch cayenne pepper
1/2 pound picked jumbo lump crabmeat
Heat 1/4 cup butter in pot; crack open blue crab shells with a heavy meat mallet or hammer. Add blue crabs to butter and saute for five minutes. Add vegetables and bay leaves; continue to saute for three to four minutes.
Add brandy, white wine and water; bring to simmer over medium heat and cook for 30 minutes. Remove crabs and vegetables; add heavy cream.
Meanwhile, in separate small skillet, melt 1/2 cup unsalted butter and blend in flour until smooth and creamy; simmer over low heat for one minute. Once stock with cream has come to low simmer, add flour and butter mixture to stock mixture while constantly stirring; cook for four to five minutes.
Remove outside rind from Brie and discard. Cut cheese into one-inch cubes and add to soup, stirring constantly until cheese dissolves completely. Season soup with salt, white pepper and cayenne to taste. Strain soup through a fine strainer; add jumbo lump crabmeat and serve.
This recipe was given to the newspaper in 1998 by executive chef and co-owner Kim Kringlie.
Makes 3 quarts
1/4 cup butter
1-1/2 pounds fresh Louisiana blue crabs
1 medium yellow onion, diced
1 medium carrot, diced
3 ribs celery, diced
1 clove garlic
2 bay leaves
1/4 cup brandy
1 cup white wine
2 quarts water
1 quart heavy whipping cream
1/2 cup unsalted butter
3/4 cup flour
8 ounces Brie cheese
Pinch salt
Pinch white pepper
Pinch cayenne pepper
1/2 pound picked jumbo lump crabmeat
Heat 1/4 cup butter in pot; crack open blue crab shells with a heavy meat mallet or hammer. Add blue crabs to butter and saute for five minutes. Add vegetables and bay leaves; continue to saute for three to four minutes.
Add brandy, white wine and water; bring to simmer over medium heat and cook for 30 minutes. Remove crabs and vegetables; add heavy cream.
Meanwhile, in separate small skillet, melt 1/2 cup unsalted butter and blend in flour until smooth and creamy; simmer over low heat for one minute. Once stock with cream has come to low simmer, add flour and butter mixture to stock mixture while constantly stirring; cook for four to five minutes.
Remove outside rind from Brie and discard. Cut cheese into one-inch cubes and add to soup, stirring constantly until cheese dissolves completely. Season soup with salt, white pepper and cayenne to taste. Strain soup through a fine strainer; add jumbo lump crabmeat and serve.
This post was edited on 10/17/22 at 8:13 pm
Posted on 10/17/22 at 9:25 pm to Stadium Rat
Aw hell yeah! The main reason I go to Dakota (waiting for new one to open), so you just saved me a ton of money
This post was edited on 10/17/22 at 9:27 pm
Posted on 10/18/22 at 12:16 am to Stadium Rat
I conversed with Kim Kringle at a gala in the Woodlands years ago, and had remembered his name from my youth, as my parents took me to Del Lago and Poet's(pre Mansur's) in the late 1970s/early 1980s.
One of the reasons he has this recipe so down pat, is that KK as a talented young chef, was at both joints, which at the time were both easily BR top 3 to 5, along with Chalet Brandt.
That Mansur's Crab and Brie Soup, was originally at Poet's, along with Oysters 2+2+2(Bienville, Rockefeller, and Nelson).
One of the reasons he has this recipe so down pat, is that KK as a talented young chef, was at both joints, which at the time were both easily BR top 3 to 5, along with Chalet Brandt.
That Mansur's Crab and Brie Soup, was originally at Poet's, along with Oysters 2+2+2(Bienville, Rockefeller, and Nelson).
Posted on 10/18/22 at 5:16 am to Stadium Rat
Cooked this many times, always a favorite when I do.
My dad used to make it a lot and he always said that there was a little something different than when you got it at the restaurant.
Can't wait to hit the Dakota when it opens again
My dad used to make it a lot and he always said that there was a little something different than when you got it at the restaurant.
Can't wait to hit the Dakota when it opens again
Posted on 10/18/22 at 7:39 am to Stadium Rat
We used to order a gallon of this from them for our thanksgiving and christmas dinners.
Probably one of the best soups all time. Very filling.
Probably one of the best soups all time. Very filling.
Posted on 10/18/22 at 8:53 am to Stadium Rat
quote:Having difficulty understanding this. Who sells crabs by the pound? Is this about 3 crabs? Are they live or steamed? What does "crack with a mallet" result in, a crushed carapace or something else?
1-1/2 pounds fresh Louisiana blue crabs. Heat 1/4 cup butter in pot; crack open blue crab shells with a heavy meat mallet or hammer
Posted on 10/18/22 at 9:20 am to Jake88
Buy some gumbo crabs and sauté in butter while smashing them up with a mallet or whatever you have that will work. I use the bottom of a wood claw hammer.
Posted on 10/19/22 at 7:45 am to Jake88
quote:Crabs intended for gumbo are found in the frozen foods and are sold by the pound. Basically, you're going to smash the shells to open up the inside goodness to be extracted.
Who sells crabs by the pound? Is this about 3 crabs? Are they live or steamed? What does "crack with a mallet" result in, a crushed carapace or something else?
Once you saute for a while, you strain to keep liquid the good stuff and discard the shells and vegetables. It's an alternative to making crab stock and having to reduce that.
This post was edited on 10/19/22 at 7:49 am
Posted on 10/19/22 at 9:35 am to Stadium Rat
Okay.... So the smashed crabs are just for the stock, and you add in the "pre-picked" packaged jumbo lump meat at the end?
Posted on 10/19/22 at 9:58 am to LSUmomma
quote:Yep.
Okay.... So the smashed crabs are just for the stock, and you add in the "pre-picked" packaged jumbo lump meat at the end?
Posted on 10/19/22 at 10:02 am to Stadium Rat
Thanks... I was looking for the part that said "pick all that meat from the crabs"
Happy to hear that's not required!
Happy to hear that's not required!
Posted on 10/19/22 at 10:39 am to Stadium Rat
quote:Oh hell yeah!
Dakota's Lump Crabmeat and Brie Soup
Posted on 10/21/22 at 10:34 am to Stadium Rat
quote:
Crabs intended for gumbo are found in the frozen foods and are sold by the pound. Basically, you're going to smash the shells to open up the inside goodness to be extracted.
I've used gumbo crabs in my seafood gumbo for years. I usually crack the legs and open the body and take out the gills/guts. I let the crabs simmer with the gumbo and take them out when time to serve- sometimes leave large claws in for presentation.
Is there a better way to do it? Should I just throw them in whole?
Posted on 10/21/22 at 11:08 am to Stadium Rat
Wow. I may have to save this recipe for a special occasion. It sounds amazing.
Posted on 10/21/22 at 5:35 pm to Stadium Rat
HOLE E shite!!!!! I used to make this Soup several times a week when I was working at Creola’, Dakota and Dakota Wine n Feed back in the day. Kim always had me make a couple extra 5 gallons worth for the holidays as people would order this by the gallon.
I used to have this recipe (and others) memorized but as time has passed the only thing I could remember was the brandy, crab meat and Brie.
Ok here’s your Pro Tip as you all try and cook this delicious bowl of soup….
1. Make sure you stir, and stir often as it simmers. This will burn very quickly and once it does, you are finished and will have to throw it out. So watch your heat.
2. Make sure you remove all the rind from the cheese. Sometimes it can be hard to see as they are similar in color. Cooking the rind will give it a kinda sour spoiling flavor if you leave too much. This soup is not complex on the pallet so it’s easy to throw it off.
3. We used a type of cheese cloth to line a fine strainer when filtering the stock. Make sure you spoon thru the stock and get any chunks of veggies or crab shells after straining.
SR- Thanks for posting this!
I used to have this recipe (and others) memorized but as time has passed the only thing I could remember was the brandy, crab meat and Brie.
Ok here’s your Pro Tip as you all try and cook this delicious bowl of soup….
1. Make sure you stir, and stir often as it simmers. This will burn very quickly and once it does, you are finished and will have to throw it out. So watch your heat.
2. Make sure you remove all the rind from the cheese. Sometimes it can be hard to see as they are similar in color. Cooking the rind will give it a kinda sour spoiling flavor if you leave too much. This soup is not complex on the pallet so it’s easy to throw it off.
3. We used a type of cheese cloth to line a fine strainer when filtering the stock. Make sure you spoon thru the stock and get any chunks of veggies or crab shells after straining.
SR- Thanks for posting this!
This post was edited on 10/21/22 at 5:59 pm
Posted on 10/22/22 at 4:24 pm to 4WHLN
Thanks for posting your tips.
I've added your comments to the recipe in the update to volume 2.1 of the F&DB recipe collection that I'm working on.
Good to have expert tips from somebody who actually made it.
I've added your comments to the recipe in the update to volume 2.1 of the F&DB recipe collection that I'm working on.
Good to have expert tips from somebody who actually made it.
This post was edited on 10/22/22 at 4:24 pm
Posted on 10/24/22 at 11:43 am to Stadium Rat
Oh man this has long been a Mansur's favorite of ours. I have a newspaper clipping of this one also from the original Chef at Mansur's. I can't remember his name, seems like it started with a "K"............really great Soup!!
Posted on 10/24/22 at 1:16 pm to Stadium Rat
quote:
Thanks for posting your tips.
I've added your comments to the recipe in the update to volume 2.1 of the F&DB recipe collection that I'm working on.
Good to have expert tips from somebody who actually made it.
Glad I could provide a little first hand knowledge to help others out.
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