Dungeness Crab Chowder

Method

Directions

1. 1
   Cut the crab into quarters. Pick meat out, chill and reserve. (If the crabs are live: cook in boiling salted water for 8 minutes or until orange in color. Drain, chill and prepare as listed above.) Break up the shells.
2. 2
   Heat the olive oil over moderate heat in a soup pot. Add bacon and cook, stirring occasionally until brown. Add leeks and cook until wilted, about 2 minutes. Remove leeks and smoked bacon and reserve.
3. 3
   Raise the heat to high, add the crab shells and cook stirring occasionally for 7 to 10 minutes. Add onion, carrots, thyme, cumin, coriander, cayenne and black pepper to the pan. Lower the heat to medium and cook for 10 minutes, until vegetables are softened but not browned.
4. 4
   Pour the white wine into the pot and cook over medium heat until reduced by half. Lower the heat and simmer for 50 minutes. Strain in a colander, pressing the solids to extract the maximum amount of liquid. Season to taste with salt and pepper.
5. 5
   Return the chowder base to the pot and add the potatoes, reserved leeks and bacon. Add cream and simmer gently until the potatoes are cooked (7 to 10 minutes). Add reserved crab meat. Sprinkle with parsley and serve.