A Greek classic with a West Coast seafood twist, this Avgolemono makes the most of sweet Dungeness crab from shell to bowl. The crab shells are simmered with fennel, onion, and carrot to create a delicate homemade stock, then finished with orzo, tender crab meat, fresh dill, and a silky egg-lemon broth. Bright, comforting, and full of flavour, it’s also a great lesson in building seafood stock and tempering eggs for a smooth, creamy finish.
Serves 4–6
Ingredients
- Shells from 1 cooked Dungeness crab
- 250 g cooked crab meat
- 1 onion, roughly chopped
- 1 carrot, chopped
- 1/2 Fennel bulb Sliced
- 8 cups water
- 1 cup orzo
- 3 eggs
- Juice of 2 lemons
- Salt and pepper
- Fresh dill
Method
- Place the crab shells, onion, carrot and fennel into a pot with the water. Simmer gently for 45 minutes.
- Strain the stock and return it to the pot.
- Bring to a simmer and add the orzo. Cook until tender.
- Whisk together the eggs and lemon juice. Slowly add a ladle of hot stock while whisking continuously. Repeat with a second ladle.
- Gradually whisk the tempered egg and lemon mixture back into the soup. Do not boil.
- Add the crab meat and warm through gently.
- Season with salt and pepper and finish with fresh herbs.
