After completing several projects for work during the spring, I was awarded points to redeem at a ‘rewards store’. There were so many things to chose from! My very inexpensive plastic immersion blender was already starting to show signs of age, so I opted to get a much powerful stainless steel one with my points. I was so (vocally) excited about my new blender that Cynthia, a good friend from work, saved me a recipe feature from our local paper about soups. This cream of crab and saffron is one of five recipes Chef Javier Menéndez shared with El Nuevo Día. Chef Menéndez was one of the younger chefs featured in this year’s edition of Saborea Puerto Rico. He’s also the Executive Chef at San Juan’s Texas de Brazil outpost.
Potatoes give this soup its creamy texture. If you do not have an immersion blender, you can purée it in batches on the blender or food processor. Do not fill the blender more than halfway, and always remember to grab a kitchen towel to hold over the lid to prevent the hot food/liquids from spilling.
The recipe is written for eight generous first course servings. The leftovers are even better the next day!
Cream of Crab and Saffron
Yield: 8 servings
Adapted from Chef Javier Menéndez as published in El Nuevo Día on May 9th, 2012
- 1 red bell pepper
- 1 onion
- 2 carrots
- 2 potatoes, peeled
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 1 pound lump crabmeat, picked for shells
- 1 pinch of saffron
- 1 quart seafood stock
- 1 quart water
- 1/2 cup dry white wine
Roughly chop the bell pepper, onion, carrots, and potatoes. On a Dutch oven or stockpot, melt the butter with the tablespoon of olive oil. Add the garlic and sauté until fragrant. Add half the amount of the crabmeat, and stir for about a minute. Add the rest of the ingredients, season with salt and pepper to taste, and simmer for about 45 minutes.
Purée the soup with an immersion blender or in a blender or food processor. Add the remaining crabmeat and simmer for ten more minutes, until the crab lumps are warmed thoroughly. The cream of crab and saffron can be garnished with extra crabmeat, sour cream, cilantro, croutons, or a drizzle of olive oil.
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