Recipe: Dakota's Lump Crabmeat and Brie Soup

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.