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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Modified from , Arielle's Archives. Ingredients:
2 tablespoons olive oil |
4 tablespoons butter |
1 medium onion, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme |
1 bay leaf |
3 cloves garlic, finely chopped |
2 cups tomato sauce |
1 cup dry white wine |
4 cups chicken broth |
2 tablespoons tomato paste |
1 dash hot sauce |
2 cups heavy cream |
1/4 cup cognac |
salt and pepper, to taste |
1 large dungeness crab, cooked meat from (1.5-2.5 lbs) |
Directions:
1. Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent.
2. Add the other ingredients except cognac, cream and salt and pepper.
3. Bring to a boil and cook about 45 minutes.
4. Strain into another pot and add cream and cook on low for about 10 minures.
5. Season with salt and fresh ground pepper.
6. Add cooked meat from 1 large Dungeness crab and heat.
7. Add cognac and serve hot.
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