Crab Bisque

Name: Crab Bisque
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black peppercorns; 1 medium carrot, finely chopped; 1 pinch Large of cayenne; 1 rib celery rib, finely chopped; 118 milliliters Cognac or other brandy; 237 milliliters dry white wine; 2 larges garlic cloves, crushed; 2 teaspoons fresh lemon juice; 1 kilograms 12 live or frozen uncooked blue crabs , rinsed well; 414 milliliters reduced-sodium chicken broth; 227 grams lump crabmeat, at room temperature 30 minutes, picked over; 1 medium onion, finely chopped; 1 teaspoon finely chopped tarragon; 4 larges thyme sprigs; 1 Turkish or 1/2 California bay leaf; 2 Tbsps unsalted butter; 2 Tbsps vegetable oil; 1 liters water; 79 milliliters long-grain white rice

Crab Bisque is a gluten free main course. This recipe makes 8 servings with 224 calories, 15g of protein, and 7g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have turkish or, live, chicken broth, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

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 Shells

Water

Crab

Equipment you will use

Tongs

Pot

Drain crabs in a colander.

Equipment you will use

Colander

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).

Ingredients you will need

Pasta Shells

Meat

Equipment you will use

Kitchen Towels

Meat Tenderizer

Roasting Pan

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.

Ingredients you will need

Peppercorns

Bay Leaves

Butter

Carrot

Celery

Garlic

Clove

Onion

Thyme

Salt

Cooking Oil

Equipment you will use

Pot

Add Cognac, wine, and crushed crabs and bring to a boil.

Ingredients you will need

Cognac

Wine

Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.

Ingredients you will need

Broth

Water

Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making).

Ingredients you will need

Butter

Broth

Crab

Equipment you will use

Colander

Bowl

Transfer broth to a medium saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Ladle out 2 cups broth and transfer to a 1-quart saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Ladle

Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).

Ingredients you will need

Rice

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.

Ingredients you will need

Broth

Crab

Rice

Equipment you will use

Sauce Pan

Blender

Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.

Ingredients you will need

Lemon Juice

Tarragon

Ground Cayenne Pepper

Bisque

Pepper

Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).

Ingredients you will need

Crab

Bisque

Butter

Equipment you will use

Bowl

Ladle

Cooks' note: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 Juice

Seasoning

Crab

Tarragon

Bisque

Butter

Water

Equipment

Ingredients

Servings:

0teaspoons

black peppercorns 1medium

carrot, finely chopped 1pinch

Large of cayenne 1rib

celery rib, finely chopped 118milliliters

Cognac or other brandy 237milliliters

dry white wine 2larges

garlic cloves, crushed 2teaspoons

fresh lemon juice 1kilograms

12 live or frozen uncooked blue crabs , rinsed well 414milliliters

reduced-sodium chicken broth 227grams

lump crabmeat, at room temperature 30 minutes, picked over 1medium

onion, finely chopped 1teaspoon

finely chopped tarragon 4larges

thyme sprigs 1

Turkish or 1/2 California bay leaf 2Tbsps

unsalted butter 2Tbsps

vegetable oil 1liters

water 79milliliters

long-grain white rice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.