Return the soup to the saucepan, stir in the cream, and gently reheat. Working in batches, puree the soup in a blender until very smooth. Remove the crabs and parsley bundle from the soup and discard. Season with salt, remove from the heat, and let cool. Add the bread cubes and cook over medium-low heat, stirring occasionally, until crisp and golden, about 5 minutes.
In a medium skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the crabs and 1/4 cup of the Old Bay and cook, covered. Add a steamer insert and bring the liquid to a boil over high heat. In a medium bowl, toss the celery root with the lemon juice. Combine the beer and vinegar with 1 cup of water in a very large pot. Using a mandoline, thinly slice it 1/8 inch (3 mm) thick, then cut into julienne strips. Add the water, bring to a boil, and simmer over medium heat, partially covered, for 30 minutes. Bring to a boil and simmer over medium-high heat until nearly evaporated, about 5 minutes.
Return the crabs to the pan with the wine. Cover and cook over low heat, stirring occasionally, until softened, 8 to 10 minutes. To the same pan, add the onion, celery, parsley bundle, and a pinch of salt. Repeat with 2 tablespoons of the oil and the remaining crabs. Add half of the crabs to the pan and cook over medium-high heat, turning them once, until they turn red on both sides, about 2 minutes. In a large sauté pan or skillet, heat 2 tablespoons of the oil. Reprinted with permission from Bistronomy Wash them well and use instead of blue crabs to make a fantastic variation of this soup. Variation: If you can get your hands on scallops in the shell, save the coral and everything else you’re tempted to throw out. The croutons can be stored in an airtight container for up to 2 days. Make Ahead: The soup can be prepared through Step 2 and refrigerated for up to 2 days. They don’t have much meat on them - you toss them after they’re cooked - but they add intense seafood flavor to soups and sauces. These are the same as the pricey soft shell crabs you eat whole in spring and summer but with their hard, cold-weather shells, they’re a fraction of the price. Try your hand at these recipes that are at once trendy and classic, and maybe plan a trip to Paris while you’re at it!Īt La Pointe du Grouin, chef Thierry Breton (the guy behind the bar in a red wool knitted cap, summer or winter) makes a hearty seafood soup with small blue crabs. Food writer, editor and instructor Jane Sigal’s Bistronomy, a collection of her favorite bistro recipes, is a must-buy for any French-food fanatic. A bistro is defined by a tiny kitchen and dining room, a menu based on what’s available, appealing and inventive to the chef and an all-around intimate culinary experience that will leave you sated and inspired. There is a movement afoot in some of the best Paris restaurants. This silky blue crab soup will have you wondering how clam chowder was ever enough.
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