Description
A vibrant and healthy savory appetizer and soup course featuring six portions of stovetop stockpot seafood soups simmered inside a pot until smooth tossed inside a smooth rich emulsion glaze of fresh crab shells lemongrass star anise coconut milk and heavy cream.
Ingredients
6.6 lbs crab shells
12 stalks fresh lemongrass
8 whole star anise
2 large fennel bulbs
7 oz fresh shallots
2 tbsp fennel seeds
1 head fresh garlic
1 whole red chili
1 bunch fresh basil
1 bunch fresh tarragon
6 whole kaffir lime leaves
1 tbsp pink peppercorns
3 1/2 cups white grape juice
3/4 cup unsweetened apple juice
2 cups heavy cream
2 cans coconut milk
1 1/4 cups fresh lemon juice
1 1/4 cups extra virgin olive oil
1 1/2 tsp sea salt
1 tbsp granulated sugar
5 1/2 tbsp unsalted butter
8 oz fresh crab meat
Instructions
Crush 6.6 pounds of crab shells or crab bones using a heavy rolling pin tool over a board workspace.
Heat 1.25 cups of olive oil in a large stockpot over medium heat roasting the crushed crab shells for 4 minutes.
Stir in 2 finely chopped fennel bulbs and 7 ounces of chopped shallots cooking for 4 minutes until softened.
Add fennel seeds star anise garlic chili lime leaves pink peppercorns sea salt white grape juice apple juice and vinegar.
Simmer the mixture until reduced by two-thirds then add cold water to cover ingredients completely by 1 inch.
Stir in basil tarragon coconut milk heavy cream and 8 bruised lemongrass stalks simmering gently for 40 minutes.
Strain the soup through a fine-mesh sieve into a clean pot pressing firmly on solids with a ladle to extract stock.
Add remaining 4 lemongrass stalks lemon juice and sugar simmering the strained liquid for another 10 minutes.
Remove the lemongrass stalks blending the soup on high speed while adding cold unsalted butter pieces until silky.
Ladle into deep ceramic bowls topping with fresh white crab meat and lemon zest to serve hot immediately in New York.
Notes
Pressing the raw vegetable skins completely bone-dry with heavy paper towels before baking is the secret to a professional-grade crisp jacket for this Crab Lemongrass Soup.
Protein-rich mineral-heavy fresh crab meat provides a sophisticated and nutrient-dense foundation while adhering to strict platform platform rules.
This simple single-pot stove baked party snack platter starter is naturally pork-free and wine-free for rapid evening gathering trays.
- Prep Time: ~ 30 mins.
- Cook Time: ~ 1 hour 10 mins.
- Category: Soup.
- Method: Stovetop Stockpot Simmering and High-Speed Blender Emulsification.
- Cuisine: Traditional Asian-French Fusion.
Nutrition
- Serving Size: ~ 1 1/2 cups soup
- Calories: ~ 580 kcal
- Sugar: ~ 12 g
- Sodium: ~ 720 mg
- Fat: ~ 48 g
- Saturated Fat: ~ 48 g
- Unsaturated Fat: ~ 22 g
- Trans Fat: ~ 0.8 g
- Carbohydrates: ~ 22 g
- Fiber: ~ 4 g
- Protein: ~ 18 g
- Cholesterol: ~ 110 mg
Keywords: Crab Lemongrass Soup, Crab Bisque, Lemongrass Seafood Soup, Coconut Crab Soup, Gourmet Crab Soup, Seafood Chowder, New York Recipe.