Oyster Rockefeller Soup with Crispy Crab & Bacon Croquette

Oysters Rockefeller are a classic American dish, first served in 1889 at the famed Antoine’s in New Orleans, and one of my favorites. I have taken all the flavors of the classic dish, reworked them, added some crab, did a little deep frying and pureeing and voila, Oyster Rockefeller soup with a crispy (and creamy) crab & bacon croquette.

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m

Ingredients

  • 1 tablespoon EVOO
  • 8 ounces Oysters
  • 1 Small Shallot, chopped
  • 1 Clove garlic, chopped
  • 1/4 cup Green bell pepper, chopped
  • 1/4 cup Celery, chopped
  • 8 ounces Baby spinach
  • 2 tablespoons Italian parsley, chopped
  • 6 ounces Clam Juice
  • 1 cup Heavy Cream
  • 2 tablespoons Pernod
  • S&P To taste
  • For the Croquettes
  • 1/4 cup Mascarpone
  • 4 ounces Crabmeat
  • 2 Slices bacon, cooked and chopped
  • 1 tablespoon Chives, minced
  • 1/2 cup Flour
  • 1 Egg, lightly beaten
  • 1/2 cup Breadcrumbs
  • 1 tablespoon TBS Salmon roe (optional)
  • Oil to fry beignets

Instructions

  1. Heat EVOO in a medium pot over medium, add the garlic, shallot, celery and bell pepper and sauté until soft, about 2 minutes. Add the spinach, parsley and clam juice. Allow the spinach to wilt about two minutes. Puree the soup using a hand blender or blender and return to the pot until just ready to serve. In a small bowl combine the crab, bacon, mascarpone and chive and mix to combine. Form into 4 even size balls and place in the freezer to firm. Heat 2” of oil in a heavy Dutch oven to 350°. Dust the crab balls with flour, then dip in the egg to coat, and then in the breadcrumbs to fully cover. Fry for 2-3 minutes, turning until fully golden brown. Add the cream and oysters to the soup and heat until the edges of the oysters begin to curl. Serve immediately, garnish with the crab beignets and top with salmon roe.

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