Yield: 3 quarts

Ingredients:

• 2 pounds fresh Louisiana blue crabs
• 2 ounces olive oil
• 1 medium yellow onion
• 1 medium carrot
• 3 ribs celery
• 1 clove garlic
• 2 bay leaves
• 1 cup white wine
• 2 quarts water
• ½ cup unsalted butter
• ¾ cup flour
• 1½ quarts heavy whipping cream
• 8 ounces Brie cheese
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• ½ pound picked jumbo lump crabmeat

Method:
Using a meat mallet or hammer, crack open the blue crab shells until the meat is exposed. In a 1-gallon stockpot, heat olive oil; add the cracked crabs and sauté for 5 minutes. Add the vegetables and bay leaves; continue to sauté for 5 minutes. Add the white wine and water; bring to a simmer over medium heat and cook for 45 minutes. Using a skimmer, remove the crabs and vegetables from the stock. In a separate small sauté skillet, melt the butter and blend in flour until smooth and creamy. Simmer over low heat for one minute. Add the flour and butter mixture to the stock using a wire whisk until the roux is dissolved. Add the heavy cream and simmer for 10 minutes. Remove the outside rind from the Brie and discard. Cut the cheese into 1-inch cubes and add to the stock, stirring constantly until the cheese is completely dissolved. Season with salt, white pepper, and cayenne pepper. Strain the soup through a fine strainer; add the jumbo lump crabmeat and serve.

Wine Pairing:
Coche Dury Meursault 2003