"The Bisque is a classic soup. Deeply flavored with the pure essence of the main ingredient, and cream adds a silky, luxury finish to a warming bisque. Today we make a Dungeness Crab Bisque with the regal crab of the Pacific."
Dungeness Crab Bisque
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Prep time 10mins
Cook time 1hr
Serves or Makes: 3 servings
Recipe Card
ingredients
- 3 tablespoons softened butter
- 3 tablespoons olive oil
- 4 cups Dungeness Crab shells
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, crushed
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup canned fire-roasted tomatoes
- 2 tablespoons tomato paste
- dash saffron threads
- 1/3 cup brandy
- 2 cups white wine
- 2 cups clam juice
- 3/4 cup heavy cream
- 1 cup Dungeness crab meat
- salt and pepper to taste
- baguette slices
Method
Step 1
Place the softened butter and flour in a small bowl. Use a spoon to mash the butter and flour into a thick paste. Cover and reserve while you make the bisque.
Step 2
Heat a heavy stockpot over medium heat and add the 2 tbsp. of olive oil. Add the crab shells and saute, turning the shells in the olive oil. Add the carrots, celery, garlic, thyme and bay leaf and continue to cook for 3-4 minutes.
Step 3
Add the diced tomatoes, tomato paste, and saffron threads. Add the brandy and pull the pot off the heat. Light the brandy with a match. When the flame has waned, return the pot to the heat and add the white wine and clam juice. Cover the stockpot and turn the heat down and simmer for one hour.
Step 4
Pour the bisque through a strainer into another stockpot over medium heat. Stir in the butter and flour mixture with a wire whisk. Add the cream and continue to stir until the bisque is thickened about 5 minutes. Stir in the crab meat and serve the bisque hot with baguette slices.