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Dungeness Crab Chowder
Transition your Wild Dungeness Crab cooking techniques from summer to fall and winter meals by making a chowder. This recipe is hearty, zesty and yummy!
Ingredients
- 3 1½-pounds of Wild Dungeness Crab Snap & Eat Legs
- ¼ cup olive oil
- 1 cup smoked bacon, cut into ½-inch dice
- 1 cup leek (white and light green part only); sliced into rounds and washed
- 1 cup peeled & diced onion
- 1 cup peeled & diced carrots
- 2 sprigs fresh thyme
- ¼ tsp cumin seeds
- ¼ tsp coriander seeds
- ¼ tsp cayenne
- ¼ tsp ground black pepper
- 2 cups white wine
- 2 cups heavy cream
- 1 tsp kosher salt
- 1 ½ cups diced red potatoes, diced into 1/2-inch cubes
- 2 tbsp chopped parsley
- Prep time
- 10 minutes
- Cook time
- 1 hour and 30 minutes
Instructions
- Cut the crab into quarters. Pick meat out, chill & 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.
- Heat the olive oil over moderate heat in a soup pot. Add bacon and cook, stirring occasionally until brown. Add leeks & cook until wilted, about 2 minutes. Remove leeks and smoked bacon & reserve.
- 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.
- Pour the white wine into the pot & cook over medium heat until reduced by half. Lower the heat & simmer for 50 minutes. Strain in a colander, pressing the solids to extract the maximum amount of liquid. Season to taste with salt & pepper.
- Return the chowder base to the pot & add the potatoes, reserved leeks & bacon. Add cream & simmer gently until the potatoes are cooked (7 to 10 minutes). Add reserved crab meat. Sprinkle with parsley & serve.
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