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Carrot Soup with Dungeness Crab


Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day!

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  • 2 1/2 T butter
  • 1 medium chopped onion
  • 1 lb. sliced carrots
  • 1 large bay leaf (or 2 small)
  • 2 T uncooked white rice
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp lemon zest
  • 6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb crab)
  • 1 T fresh lemon juice
  • 1 T minced chives, plus chopped chives for garnishing


Cooking time 50mins


Step 1

1. In a 5-quart pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light folder, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 mints. Remove bay leaf.

2. Working in batches, puree soup in a blender until smooth, or use an immersion blender in the pot. Return soup to pot (if using a blender), stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chive. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab. Garnish with chopped chives.


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