Chef Mike Turcotte of the East Valley Institute of Technology‘s culinary arts program in Mesa, AZ and several his students whipped this soup up for our booth at the Scottsdale Culinary Festival Cook & Corks. It utilized our partner Savory Choice‘s stock (see below) and was considered by many to be one the best items served at this prestigous event. Thanks to Mike and his students. We love EVIT!


  • 1 lb. Phillips crab meat, hot smoked
  • 6 cups Savory Choice Chicken Stock – Veloute’
  • ¼ c.  butter
  • 1 small onion, small dice
  • 2 stalks celery, small dice
  • 1 lg  russet potato, med. Dice
  • 1 T.  Old Bay Seasoning
  • 1 t.  cardamom
  • 1 t.  dill
  • 1 c. cream
  • Salt and pepper to taste

Preheat oven to 375 degrees.

Layer your favorite smoking chips in the bottom of a large hotel pan or 9 x 13 cake pan (put down aluminum foil if a cake pan).  Lay a rack on top of this and layer that with aluminum foil. Spread crab evenly over the foil, cover tightly and put in oven for approx. 15 minutes. (if you have a smoker, that’s the best way to go)

Remove from oven and let cool.  In a separate sauce pan, heat chicken stock and keep warm.

In a large stock pot, saute the onion, celery and potatoe in a ¼ cup of butter in a stock pot. Add Old Bay Seasoning, cardamom and dill. Add 2 T. butter and 2 T. of flour , whisk and make sure it doesn’t burn.  Gradually add chicken stock, whisking constantly. Should thicken to coat the back of a spoon.

Add the crab and the cream, bring back to temperature.  Season to taste.

Sprinkle with a little fresh parsley.

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