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| Source: Chef Tony Baker of Montrio, Monterey, CA. |
| Serves: 6 |
| Prep Time: 1 hour |
| Cook Time: 30 minutes. |
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Ingredients
8 ounces of finely diced bacon
2 finely diced Fennel bulbs
2 finely diced Leeks
1 tablespoon chopped, fresh thyme
3 cloves chopped garlic
2 peeled and diced Potatoes
juice from 2 lemons
4 cups heavy cream
1 1/2 cups crab stock
2 tablespoons butter and flour to make roux
2 tablespoons butter
3 dashes Tabasco sauce
3 tablespoons sherry
9 ounces dungeness crab meat
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Directions
Method:
Place bacon in warm pan and cook slowly until slightly crispy. Drain off most of the grease. Add and cook without color, the Fennel, Leeks, thyme and garlic.
Add the Potatoes and lemon juice, and cook for 1 minute. Add the crab (shellfish) stock and seasonings (salt and pepper); bring to a simmer. Whisk in the roux (cooked flour and butter mixture); simmer for 10-15 minutes or until the Potatoes are tender.
Finish by stirring in the dry sherry and Tabasco. Garnish with the fresh crab meat. |
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