- 2 Tbsp butter, unsalted
- 1/3 cup shallots, chopped
- 3/4 cup dry white wine
- 4 cups of shellfish stock, homemade is best but, I get it
- ¼ cup white rice
- 2 Tbsp tomato paste
- 1 ¼ lb. or more of cooked crabmeat
- 1 ¼ cup heavy cream
- ½ teaspoon salt
- 1/8 teaspoon cayenne pepper
In a large saucepan, melt butter over medium heat, add shallots and cook gently until translucent, about 5 minutes. Add the wine, stock, white rice, and tomato paste. Raise the heat and bring to a simmer; reduce heat and simmer until rice is completely cooked, about 25 minutes. Remove from heat and let cool.
Add about two thirds of the crab meat to the soup. Working in batches, ladle the soup into a blender and purée until completely smooth. Return puréed soup back to soup pan and add cream.
Gently heat soup until it is hot enough for serving. Add the remaining one third of the crab meat. Add salt and cayenne pepper to taste and sprinkle with Margot’s Morsels Simply Sea Salt to serve.