| fresh blue crabs | 2 | lbs | | olive oil | 2 | oz | | medium yellow onions chopped | 2 | | | medium carrot | 1 | chopped |
| celery | 3 | ribs chopped | | galic chopped | 1 | pod |
| bay leaf | 2 | | | brandy | 1/4 | cup |
| White Wine | 1 | cup | | water | 2 | qts |
| unsalted butter | 1/2 | cup | | flour | 3/4 | cup |
| heavy whipping cream | 1 | qts | | Brie cheese | 8 | oz |
| salt | 1 | tsp | | white pepper | 1 | tsp |
| cayenne pepper | 1 | tsp | | lump crab meat | 1/2 | lb |
|
Directions:
Using a meat mallet, crack open blue crab shells until meat is exposed. In a 1-gallon stockpot heat olive oil: add cracked crabs and saut?' for 5 minutes. Add chopped vegetables and bay leaves; continue to saut?' for an additional 5 minutes. Add brandy, white wine and water; bring to a simmer over medium heat and cook for 30 minutes. Using a skimmer, remove crabs and vegetables from stock. In a separate small saut? skillet and melt butter, add flour and blend with a wire Wisk until smooth and creamy, simmer over low heat for one minute. Add flour mixture to stock using a Wisk until all the roux is dissolved. add heavy cream and simmer for 10 minutes. Remove outside rind from Brie and discard, cut Brie into 1 inch cubes; add to stock while constantly stirring until all the cheese is completely dissolved. Season soup with salt and white pepper and cayenne pepper. Stain soup through a fine strainer. Add lump crabmeat and serve. Yields 3 quarts.
