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1
Pour enough water into a large stockpot fitted with a strainer basket to reach bottom of strainer.
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2
Bring to a boil, and add crabs.
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3
Cover and steam for five minutes.
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4
Transfer steamed crabs in strainer to sink to cool.
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5
Working in batches, puree melon in a food processor until smooth, and reserve (you should have six and a half cups puree).
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6
When crabs are cool enough to handle, clean them: with kitchen scissors, cut off eyes and mouth, and remove and discard top shells and spongy, pointed gills beneath.
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7
From underside of each crab, remove cape of shell that tapers to a point, and discard.
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8
With a large sharp chef's knife, chop crabs into small pieces, and reserve.
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9
In a large soup pot, melt butter over medium-low heat, add leeks and salt, and saute, stirring, until tender but not browned, six minutes.
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10
Add chopped crabs, and cook over medium heat about 8 minutes, or until pan is nearly dry and crabs are very fragrant.
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11
Pour 1/4 cup chardonnay into pan and continue to cook, stirring, two minutes.
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12
Pour melon puree over crabs and leeks, and add seeds.
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13
Simmer over medium-low heat for a half-hour, stirring occasionally.
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14
Place creme fraiche in a small bowl, and set it in a medium bowl filled with ice.
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15
Whip with a whisk until thick, about two minutes.
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16
Tear seaweed paper into pieces about 1-inch-square.
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17
Working in batches, process them to a powder in a spice grinder or coffee mill.
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18
Fold one tablespoon of powder into thickened creme fraiche.
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19
Strain soup through a fine mesh strainer.
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20
Add remaining chardonnay, lump crab meat and chives.
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21
Season to taste with salt and freshly ground pepper, and divide evenly among six bowls.
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22
Garnish with dollops of nori creme fraiche and serve immediately.
