Crab Bisque (Print Version)
# Ingredients:
01 -
4-6 cups crab shells.
02 -
1 1/4 pounds cooked crabmeat, divided.
03 -
3/4 cup plus 1/2 cup dry white wine, divided.
04 -
1 large yellow onion, chopped.
05 -
1 carrot, chopped.
06 -
1 celery rib, chopped.
07 -
4 tablespoons tomato paste, divided.
08 -
2 fresh thyme sprigs.
09 -
3-4 fresh parsley sprigs.
10 -
1 bay leaf.
11 -
10-15 whole peppercorns.
12 -
2 tablespoons unsalted butter.
13 -
1/3 cup chopped shallots.
14 -
1/4 cup white rice.
15 -
1 1/4 cups heavy cream.
16 -
2 1/2 teaspoons kosher salt.
17 -
1/8 teaspoon cayenne pepper.
# Instructions:
01 -
Break crab shells into smaller pieces and roast at 400°F for 10 minutes to enhance flavor.
02 -
Cover shells with water and heat until barely simmering. Maintain temperature around 180°F for 1 hour, skimming foam regularly.
03 -
Add wine, vegetables, herbs, and seasonings. Simmer gently for 30 minutes, then strain carefully.
04 -
Cook shallots in butter until soft. Add wine, stock, rice, and tomato paste. Simmer until rice is tender.
05 -
Add most of crab meat, blend until smooth. Stir in cream and remaining crab. Season with salt and cayenne.
# Notes:
01 -
Stock can be made ahead and frozen for up to 2 months.
02 -
Use fresh or high-quality pasteurized crab meat.
03 -
Maintain low temperature when making stock for best results.