Blue Crab And Melon Soup With Nori Crème Fraîche

Name: Blue Crab And Melon Soup With Nori Crème Fraîche
Total time: 45 min
Yield: 6 servings
Ingredients: 8 live hard-shell blue crabs; 5 pounds ripe Cavaillon or cantaloupe melon (about two cantaloupes, three Cavaillons), skinned, cut into 1-inch cubes, seeds reserved; 3 tablespoons unsalted butter; 3/4 pound leeks, washed, tops trimmed, sliced thinly (about 1 1/4 cups); 1 teaspoon salt, more to taste; 1/2 cup chardonnay; 1/2 cup cold crème fraîche; 1 sheet seaweed paper (nori), available at Asian markets; 6 ounces lump crab meat; 2 tablespoons chives, sliced thinly; Freshly ground black pepper, to taste

Recipe from Josh DeChellis

Adapted by Matt Lee and Ted Lee

Blue Crab And Melon Soup With Nori Crème Fraîche — Chester Higgins Jr./The New York Times

Total Time: 45 minutes
Rating: (0)
Notes: Read community notes

Featured in: THE CHEF: JOSH DECHELLIS; Cool Melon and Earthy Nori Meet for a Summery Waltz

Learn: How to Make Soup

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Ingredients

Yield:6 servings

8live hard-shell blue crabs
5pounds ripe Cavaillon or cantaloupe melon (about two cantaloupes, three Cavaillons), skinned, cut into 1-inch cubes, seeds reserved
3tablespoons unsalted butter
¾pound leeks, washed, tops trimmed, sliced thinly (about 1¼ cups)
1teaspoon salt, more to taste
½cup chardonnay
½cup cold crème fraîche
1sheet seaweed paper (nori), available at Asian markets
6ounces lump crab meat
2tablespoons chives, sliced thinly
Freshly ground black pepper, to taste

Ingredient Substitution Guide

Preparation

Step 1
Pour enough water into a large stockpot fitted with a strainer basket to reach bottom of strainer. Bring to a boil, and add crabs. Cover and steam for five minutes. Transfer steamed crabs in strainer to sink to cool.
Step 2
Working in batches, purée melon in a food processor until smooth, and reserve (you should have six and a half cups purée).
Step 3
When crabs are cool enough to handle, clean them: with kitchen scissors, cut off eyes and mouth, and remove and discard top shells and spongy, pointed gills beneath. From underside of each crab, remove cape of shell that tapers to a point, and discard. With a large sharp chef's knife, chop crabs into small pieces, and reserve.
Step 4
In a large soup pot, melt butter over medium-low heat, add leeks and salt, and sauté, stirring, until tender but not browned, six minutes. Add chopped crabs, and cook over medium heat about 8 minutes, or until pan is nearly dry and crabs are very fragrant. Pour ¼ cup chardonnay into pan and continue to cook, stirring, two minutes. Pour melon purée over crabs and leeks, and add seeds. Simmer over medium-low heat for a half-hour, stirring occasionally.
Step 5
Place crème fraîche in a small bowl, and set it in a medium bowl filled with ice. Whip with a whisk until thick, about two minutes.
Step 6
Tear seaweed paper into pieces about 1-inch-square. Working in batches, process them to a powder in a spice grinder or coffee mill. Fold one tablespoon of powder into thickened crème fraîche.
Step 7
Strain soup through a fine mesh strainer. Add remaining chardonnay, lump crab meat and chives. Season to taste with salt and freshly ground pepper, and divide evenly among six bowls. Garnish with dollops of nori crème fraîche and serve immediately.