I keep coming back to this crab soup recipe when temperatures drop here in Seattle. My recipe has gone through several iterations, and has been sampled by many guinea pigs along the way. For each version of this recipe, the staple ingredients remain the same, but the best bowls have come from high quality crab.
To date, the Dungeness crab from Pike Place Market received the highest praise. For that evening’s meal, we rounded out our PNW feast with beautiful coho salmon from the Pike Place Fish Market, and two big heads of broccoli romanesco. The salmon was baked to perfection under Alex’s watchful eye, and the romanesco was roasted with olive oil, salt and pepper until just fork tender. Taylor and Loretta gave valuable feedback during the second rendition of this soup, and led to the current version of my recipe.
Crab soup – serves 6 with about 1 1/2 C per serving
I have been adding turmeric to almost everything lately! Black pepper and spicy heat allow for better absorption of turmeric, and the cayenne pepper kick in this soup lends to the warming quality of each bowl! Feel free to reduce or remove cayenne pepper to turn down the heat. I add just a little salt and pepper while cooking, and tend to add more salt to my helpings later on.
You will need:
- 1 T red curry paste
- 1/2 C coconut milk
- 1/2 C chopped red onion
- 3 peppers – I like to use red, orange and yellow for variety
- 1 t cayenne
- 1 t turmeric
- 1/4 t black pepper
- 1/4 t salt
- 32 oz red pepper soup base
- 1 pound crab meat
- several handfuls of spinach
Optional: top with rice
- In a large soup pot, heat red curry paste over medium heat until aromatic. Add coconut milk and stir to combine.
- Next, add chopped onion and peppers. When peppers begin to feel tender, add spices and stir.
- Add your red pepper soup base, and increase heat to high to bring soup to a boil.
- Allow soup to simmer over low heat.
- Add crab, taking care not to break apart the biggest lumps of crab meat. Stir gently to combine.
- Finally, add spinach to your soup mixture just a few minutes before serving. Place a lid over your pot to encourage spinach to wilt. Fold spinach into your soup mixture, and you are ready to serve!