“No soup for you!” (Seinfeld)
Okay, I guess you can have some. I mean, who doesn’t love Lump Crab meat? Terrorists, that’s who. Lol (Stole that from my co-worker, Danny… he’s hilarious!) If you unfamiliar with crab meat, have no fear. I can share my partial understanding with you all day. It’s no problem at all. Basically, there are 4 main grades/types of crab meat.
Jumbo Lump – My preference for sweetness and beauty. If you are doing all meat crabcakes (like at Morton’s) and crab cocktails. It comes from the rear of the crab.
Lump / Backfin / Backfin Lump – It is the same in quality as the Jumbo Lump but it comes from a smaller variety. If the packaging says “backfin” that means that there are portions of the body meat or white crab meat included in your purchase. It is just as good so don’t worry. Lump is perfect for additions to soups (at the last minute) so it can be on display and so it won’t overcook. I use Lump in my crab cakes. It can also be used for my mother’s crab salad (I’ll beg her for the recipe for that for yall. J ) and dishes like crab benedict, etc. Anywhere in which the presentation is key.
White crab Meat – Mainly the body meat as I mentioned before. Most people use this for crab cakes, crab-based appetizers like crab ragoons, crab dips and bisques. I just prefer the large meat pieces to anything.
Claw Meat – The claw meat is the “dark meat” of the crab. It is more economical than any of the aforementioned types but it is flavorful, no less. I would recommend mixing this meat with the lump for an economical advantage. For instance, if you are making a party-sized crab dish, definitely mix it with the claw.
And there you have it! Blue crab meat –demystified.
I LOVED this soup! Don’t think crab bisque however or you will be a little disappointed in the lack of thickness given from the piles of cheese. I did add fresh parmesan at the end and it made it phenomenal! I made it for dinner and then Greg and I both wanted to come home and finish it off instead of going out for lunch the next day. I found it to be too thin for a bread bowl but shards of it dipped in the soup was a great accompaniment.
Crab Soup, adapted from Cooking Light 2003 via Tartlette.
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1 cup chopped red bell pepper
3 garlic cloves, minced
1 jalapeno, seeded and chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon herbs de Provence
1 bay leaf
4 cups water
1/4 cup cornstarch (or arrowroot) dissolved in 1/4 cup water
1 1/2 cups whole milk
1/2 cup heavy cream
1 pound lump crab meat
2 tablespoons Cognac
Melt the butter with the olive oil in a Dutch oven over medium-high heat. Add the carrot and the next 5 ingredients (through jalapeno), and sauté 5 minutes until the vegetables are tender. Add salt, black pepper, herbs de Provence, and bay leaf. Cook for 1 minute. Stir in the water, and cornstarch/water mixture and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until slightly thick, stirring frequently. Stir in the milk and cream and cook 5 minutes. Stir in crabmeat and cognac cook 5 minutes or until the soup is thoroughly heated. Serve.
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