Crab Bisque

Crab Bisque
Crab Bisque is a gluten free recipe with 8 servings. One serving contains 224 calories, 15g of protein, and 7g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of cognac, wine, celery, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert. It works best as a main course, and is done in about 75 hours.

Instructions

1
If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes.
Ingredients you will need
Pasta ShellsPasta Shells
WaterWater
CrabCrab
Equipment you will use
TongsTongs
PotPot
2
Drain crabs in a colander.
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ColanderColander
3
Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
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Pasta ShellsPasta Shells
MeatMeat
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Kitchen TowelsKitchen Towels
Meat TenderizerMeat Tenderizer
Roasting PanRoasting Pan
4
Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes.
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PeppercornsPeppercorns
Bay LeavesBay Leaves
ButterButter
CarrotCarrot
CeleryCelery
GarlicGarlic
CloveClove
OnionOnion
ThymeThyme
SaltSalt
Cooking OilCooking Oil
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PotPot
5
Add Cognac, wine, and crushed crabs and bring to a boil.
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CognacCognac
WineWine
6
Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
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BrothBroth
WaterWater
7
Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making).
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ButterButter
BrothBroth
CrabCrab
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ColanderColander
BowlBowl
8
Transfer broth to a medium saucepan.
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BrothBroth
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Sauce PanSauce Pan
9
Ladle out 2 cups broth and transfer to a 1-quart saucepan.
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BrothBroth
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Sauce PanSauce Pan
LadleLadle
10
Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
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RiceRice
11
Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
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BrothBroth
CrabCrab
RiceRice
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Sauce PanSauce Pan
BlenderBlender
12
Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
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Lemon JuiceLemon Juice
TarragonTarragon
Ground Cayenne PepperGround Cayenne Pepper
BisqueBisque
PepperPepper
13
Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).
Ingredients you will need
CrabCrab
BisqueBisque
ButterButter
Equipment you will use
BowlBowl
LadleLadle
1
Bisque, without tarragon, lemon juice, final seasoning, crabmeat, and crab butter, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Thin slightly with water if necessary while reheating, then proceed with recipe.
Ingredients you will need
Lemon JuiceLemon Juice
SeasoningSeasoning
CrabCrab
TarragonTarragon
BisqueBisque
ButterButter
WaterWater

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.
Santa Ema Reserve Chardonnay
Santa Ema Reserve Chardonnay
Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.
DifficultyExpert
Ready In75 hrs
Servings8
Health Score8
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