Friday, January 22, 2010


Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day.
Prep and Cook Time: about 50 minutes.
Total Time: 50 minutes
Yield: Makes 4 servings

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


1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. 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.

Sunset, JANUARY 2008


  1. What a lovely new blog- colorful and full of life and energy. I look forward to trying this soup! Thank you for your very kind comment on my blog Cyndee!