There are two things we love in Louisiana – blue crab and Blue Runner. Add brie (yum) and you’ve got a sweet yet savory bisque your whole family will love at Thanksgiving time or anytime.
In case you didn’t know it, the blue crab we enjoy on the Gulf Coast is the same species as the Chesapeake Blue Crab. According to Wikipedia, the blue crab was an important food item for Native Americans and European settlers as early as the 1600s. If it wasn’t served at the first Thanksgiving, it should have been. Yields one gallon
In a 1-gallon stockpot, melt butter and blend in flour until smooth and creamy; simmer over low heat for one minute.
Add brandy, white wine and Blue Runner Creole Bisque Base. Bring to simmer over medium heat and cook for 45 minutes.
Using a meat mallet or hammer, crack open crab shells until meat is exposed. Add cracked crabs and sauté for 5 minutes.
Add bay leaves and continue to sauté for 5 minutes.
Remove the crabs. Add heavy cream and simmer for 10 minutes.
Remove outside rind from Brie and discard. Cut cheese into 1-inch cubes and add to stock stirring constantly until cheese completely melts.
In a small skillet, melt the additional butter. Toss in the crab meat to heat through. Remove the crab and add the Crystal Hot Sauce to the remaining butter.
Season soup with salt, white pepper, cayenne and Cajun seasoning.
Blend soup using an immersion blender or food processor. In serving bowls, ladle soup, add jumbo lump crabmeat, drizzle with Crystal butter, a squeeze of lemon juice, and serve.