Gluten Free Lump Crabmeat and Brie Soup

Gluten Free Lump Crabmeat and Brie Soup

Makes 3 quarts


  • 2 lbs. Louisiana blue crabs
  • 2 ounces olive oil
  • 2 medium yellow onions (chopped)
  • 1 medium carrot (chopped)
  • 3 ribs celery (chopped)
  • 1 pod fresh garlic (chopped)
  • 2 each Bay leaves
  • 1/4 cup Brandy (Optional)
  • 1 cup white wine
  • 2 quarts water
  • 1/2 cup unsalted butter
  • 3/4 cup gluten free flour
  • 1 quart heavy whipping cream
  • 8 ounces Brie cheese
  • 1 tsp. white pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 1/2 lb. jumbo lump crabmeat


  1. Using a meat mallet or hammer, crack open blue crab shells until meat is exposed. In a 1 gallon stock pot, heat olive oil, add cracked crabs and sauté for 5 minutes. Add chopped vegetables and bay leaves, continue to sauté for an additional 5 minutes. Add brandy, white wine and water, bring to a simmer over medium heat and cook for 30 minutes.
  2. Using a skimmer, remove crabs and vegetables from stock. In a separate small sauté skillet, melt butter, add flour and blend with a wire whisk until smooth and creamy, simmer over low heat for one minute. Add flour and butter mixture to stock using a wire whisk until all the roux is dissolved. Add heavy cream and simmer for 10 minutes.
  3. 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, white pepper, and cayenne pepper. Strain soup through a fine strainer, add jumbo lump crabmeat and serve.