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Dungeness Crab Vichyssoise
  • 2 bunches, leeks, cleaned and chopped
  • 2 pounds potatoes, sliced
  • 1 gallon fish stock
  • 6 ounces Dungeness crab meat
  • 1 quart heavy cream
  • 6 Dungeness crab legs
  • salt
  • white pepper
  • Worcestershire sauce
  • Tabasco sauce
  • chives or green onions, chopped
Combine first three ingredients plus Dungeness crab meat in soup pot. Simmer until potatoes are quite done. Run through food processor with steel blade until pureed. Chill. When chilled, stir in heavy cream and add salt, white pepper, Worcestershire sauce and Tabasco to taste. Place 1 Dungeness crab leg in each serving bowl, fill with soup and top with chives. Must be served very cold. Serves 6.
This recipe was sent to us by the Oregon Dungeness Crab Commission. It was featured in a collection of recipes entitled "Get Cracking with Dungeness Crab." We give credit to the chef.
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