For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock.
¾ cup olive oil
12 cloves garlic, roughly chopped
1 large shallot, minced
1 cup dry white wine
½ cup rice or all-purpose flour
5 cups Dungeness crab stock
2 cups half & half
Kosher salt and freshly ground black pepper, to taste
1 cup grated parmesan
1 cup cooked Dungeness crabmeat, finely shredded
Fennel fronds, for garnish (optional)
Bring oil and garlic to a simmer in a 4-qt. saucepan over medium heat. Cook until golden, 3–4 minutes. Using a slotted spoon, transfer garlic to a paper towel. Add shallot to pan; cook over
medium-high heat until soft, 2–3 minutes. Add wine; cook until reduced by half, 3–4 minutes. Stir in flour; cook 2 minutes. Whisk in stock, half & half, salt, and pepper; cook until slightly
thickened, 8–10 minutes. Stir in half the parmesan. Divide soup between six bowls; garnish with reserved garlic, remaining parmesan, the crab and, if you like, fennel fronds.