Chef Stuart's Maryland Crab Soup
Chef Stuart's Maryland Crab Soup might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 237 calories, 19g of protein, and 7g of fat per serving. It will be a hit at your Autumn event. A mixture of baby potatoes, crab meat, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Instructions
In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes.
Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices.
Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.