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Roasted Corn and She Crab Soup
Recipe Makes 1 Gallon
| Item | |
| Corn Kernels, #10 can - drained | 1ea |
| Grape Seed Oil | As Needed |
| Shallots, Sliced | 4 ea |
| Leeks, rough diced | ½ c |
| Garlic, minced | 4 Tbsp |
| Thyme, whole | ¼ bunch |
| Red Chili Flakes | 1 Tbsp |
| White onions, medium diced | 3 ea |
| Lemon Grass, grated | 3 ea |
| Celery, rough diced | 1 stalk |
| Whole Butter, diced | 1 lb |
| Flour | 6 Tbsp |
| Cream Sherry | 1pt |
| Chicken Stock | 2qt |
| Crab Stock | 2qt |
| Heavy Cream | 2 qts |
| Dry Bay leaves | 4ea |
| Fresh Oregano | 1Tbsp |
| Worcestershire | ¼ c |
| Crabmeat | 1 ½ lbs |
| Crab Roe | 6 oz |
| Salt and White pepper | To taste |
| Lime Juice | To taste |
| Corn bread Pudding | 10 ea |
| Lemon Crème Fraiche | As Needed |
| Pea Tendrils | 4oz |
| Crab knuckles- garnishing | ¼ lb |
- Drain corn kernels well, Pre heat oven to 400 degrees
- In a medium bowl toss the corn with oil, coat evenly empty on to a sheet pan and roast until golden brown. Remove from oven and allow to cool.
- In a large heavy bottom stock pot coat bottom with grape seed oil, bring to temp over a medium high flame. Once at temp add shallots, leeks, garlic, thyme, red chili, white onions and corn and sweat until onions are translucent and garlic is aromatic.
- Add lemon grass and celery, cook another 2 minutes. Add whole butter and allowing it to melt.
- Sprinkle flour in and stir allowing to coat evenly through out.
- Deglaze with sherry, chicken stock, and crab stock, bring to a simmer
- In a medium sauce pan heat heavy cream to scalding, add to the soup by pouring it through a fine mesh strainer.
- Add bay leaves, oregano, and Worcestershire sauce. Allow to simmer for 20-30 minutes
- Puree with stick blender until smooth. Strain through a fine mesh strainer into another large stock pot
- Return to the fire and add crabmeat and crab roe. Season with salt and pepper
- Ladle 6oz in a soup bowl, garnish with Corn bread pudding, Pea tendril, lemon crème fraiche, and crab meat knuckle
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