King Crab Soup Recipe

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Emeril Lagasse on Food Network


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1/4 cup finely chopped celery

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/4 cup finely chopped leeks, whites only, well rinsed

1/2 cup olive oil

6 steamed King crab legs

2 tablespoons Essence, recipe follows

1 tablespoon cayenne pepper

1/4 cup chopped fresh parsley

1 tablespoon dried thyme

1/2 teaspoon cayenne pepper

1/2 cup finely chopped carrot

2 teaspoons salt

2 bay leaves

1 tablespoon fresh thyme

1 quart reduced King crab stock, or fish stock, at room temperature

1 cup finely chopped onion

1 tablespoon black pepper

4 teaspoons minced garlic

2 tablespoons garlic powder

1 pound King crab meat, picked over for shells and cartilage

2 tablespoons salt

11/2 cups heavy cream

1/2 cup all-purpose flour

1 tablespoon onion powder

1/4 cup chopped green onions

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