Crab Bisque (Print Version)
# Ingredients:
01 -
4-6 cups broken crab shells.
02 -
1 cup dry white wine, divided.
03 -
1 large yellow onion, roughly chopped.
04 -
1 carrot, roughly chopped.
05 -
1 celery rib, roughly chopped.
06 -
4 tablespoons tomato paste, divided.
07 -
Fresh thyme sprigs.
08 -
Fresh parsley sprigs.
09 -
1 bay leaf.
10 -
15 whole peppercorns.
11 -
2½ teaspoons salt, divided.
12 -
2 tablespoons unsalted butter.
13 -
⅓ cup chopped shallots.
14 -
¼ cup white rice.
15 -
1¼ pounds cooked crabmeat.
16 -
1¼ cups heavy cream.
17 -
⅛ teaspoon cayenne pepper.
# Instructions:
01 -
Break crab shells into smaller pieces using a rolling pin. Roast them at 400°F for 10 minutes to enhance flavor.
02 -
Cover shells with water and heat until small bubbles form. Keep below simmer at 180°F. Skim foam for 1 hour.
03 -
Mix in wine, vegetables, tomato paste, herbs, and peppercorns. Simmer gently for 30 minutes.
04 -
Remove large shells. Strain through cheesecloth-lined sieve. Set aside 4 cups for bisque.
05 -
Cook shallots in butter until soft. Add wine, stock, rice, and tomato paste. Simmer until rice is tender.
06 -
Add two-thirds of crab meat. Blend soup until smooth.
07 -
Stir in cream and remaining crab. Heat through. Season with salt and cayenne.
# Notes:
01 -
Stock can be made ahead and frozen for up to 2 months.
02 -
Use fresh crab when possible for best flavor.
03 -
Keep stock below boiling point for clear broth.