See more
Leo Gong; Charles Gullung Photo by: Leo Gong; Charles Gullung

Carrot Soup with Dungeness Crab

Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day.

Sunset JANUARY 2008

  • Yield: Makes 4 servings
  • Total: 50 Minutes


  • 2 1/2 tablespoons butter
  • 1 medium chopped onion
  • 1 pound sliced carrots
  • 1 large bay leaf (or 2 small)
  • 2 tablespoons white rice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon zest
  • 6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced chives, plus chopped chives for garnishing


1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.

2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab. Garnish with chopped chives.


Go to Full Version of

Carrot Soup with Dungeness Crab Recipe