Ingredients

The following ingredients have 9 Servings
  • 10 cups seafood stock (chicken stock is OK to sub, though the flavor won’t be as rich in seafood)
  • 1 ½ pounds of steamed crab meat (more is OK)
  • 2 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 2 roasted red bell peppers (chopped)
  • 5 cloves garlic (chopped)
  • 2 cups chopped tomato
  • 1 cup white wine
  • ¼ cup long grain rice
  • 2-3 tablespoons ancho-guajillo paste (See the Recipe Notes - tomato paste is good to sub, but the flavor will change)
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped basil
  • ½ - 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 cup heavy whipping cream

Instruction

  • To start, set your seafood stock aside along with the crab meat. If you’re making your own seafood stock, see the information above in the narrative.
  • Heat a large pot to medium heat and add olive oil. Add carrots and onion and cook about 6-7 minutes, until softened.
  • Add roasted red peppers, garlic and tomato. Cook another minute.
  • Add white wine and allow to reduce by half.
  • Add rice, chili paste, seafood stock, cilantro, basil and cayenne. Add salt and pepper to taste.
  • Add about a pound of the cooked crab, reserving the rest for garnish.
  • Stir and simmer about 30 minutes to allow the flavors to develop.
  • Use a stick blender or food processor to puree the soup until nice and smooth.
  • Add cream and 4 tablespoons lemon juice. Stir. Taste and adjust with salt and pepper as needed. Maybe more cayenne!
  • Serve into bowls. Top with a bit of crab, a squeeze of lemon, and a bit of chopped cilantro. Enjoy!