I recently made steamed crab for dinner and for some reason bought way way too much. I had about 10-16 ounces of leftover crab legs to use. I ended up using one of Rachel Ray’s recipes and It was a true keeper. I only changed a bit of seasoning and I will certainly make this more often. Next time I will try to find the leeks already cleaned. They are a real pain to deal with, but worth it for the flavor.
3 leeks, trimmed, wash and diced
2 large carrots, peeled and diced
3 ribs celery, washed and chopped
2 tablespoons olive oil
6 slices bacon chopped
1 teaspoon dried thyme
1 bay leaf
salt and pepper
3 russet potatoes, peeled and diced
3 tablespoons flour
3-4 cups chicken broth
1 cup heavy cream
1/2-1 pound crab meat
1/2 tablespoon old bay seasoning
1/4 teaspoon cayenne
1/2 tablespoon cajun seasoning
Cook the bacon in a large soup pot. When crisp, remove.
Add the olive oil to the pan. On medium heat, saute the leeks, carrots and celery for 5-6 minutes.
Add the dry seasoning. Add the flour. Slowly add the chicken broth while stirring constantly to prevent forming lumps.
Add the potatoes and bacon. Bring to a boil. Cook for 10-15 minutes. If the potatoes are not tender, boil a minute or two longer.
Add the cream and crab. Stir well and serve.