Crab Bisque

Name: Crab Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters crab shells; 118 milliliters dry white wine; 1 large yellow onion, sliced or chopped; 1 carrot, roughly sliced or chopped; 1 celery stalk, roughly sliced or chopped; 2 Tbsps tomato paste; 2 sprigs thyme; 1 sprig Several parsley; 1 bay leaf; 10 whole peppercorns; 2 teaspoons salt; 2 Tbsps butter, unsalted; 79 milliliters shallots, chopped; 177 milliliters dry white wine; 946 milliliters shellfish stock; 59 milliliters white rice; 567 grams or more of cooked crabmeat; 296 milliliters heavy cream; 1 teaspoons salt; 0 teaspoons cayenne pepper

Crab Bisque is a gluten free and pescatarian recipe with 4 servings. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 37g of protein, 35g of fat, and a total of 613 calories. If you have salt, tomato paste, tomato paste, and a few other ingredients on hand, you can make it. It works well as an expensive main course. From preparation to the plate, this recipe takes about about 45 minutes. Users who liked this recipe also liked Crab Bisque, Crab Bisque, and Crab Bisque.

Instructions

Making the stock

Ingredients you will need

Stock

Before making the bisque, you'll need to make the shellfish stock (see these instructions for details and photos).

Ingredients you will need

Shellfish

Bisque

Stock

1 Break up large pieces of crab shell: If you have large pieces of crab shell, you'll want to break them into smaller pieces. A good way to do this is to put them in a plastic freezer bag and use a rolling pin or wine bottle to roll over them to break them up a bit. Don't crush them.

Ingredients you will need

Crab

Roll

Wine

Equipment you will use

Rolling Pin

2 Roast shells for 10 min: For extra flavor at this point, put them on a roasting pan in a 400°F oven for 10 minutes. That will help bring out more of the crab flavor.

Ingredients you will need

Pasta Shells

Crab

Equipment you will use

Roasting Pan

Oven

Put the crab shells in a large stock pot and cover with an inch of water.

Ingredients you will need

Pasta Shells

Stock

Water

Crab

Equipment you will use

Pot

Put the heat on medium high and slowly heat up the water. When you see little bubbles of air starting to rise to the surface, lower the heat to medium.

Ingredients you will need

Water

Do not let the water boil! You want to keep the water temp at just below a simmer, around 180°F if you have an instant thermometer. The bubbles should only occasionally come up to the surface.

Ingredients you will need

Water

Equipment you will use

Kitchen Thermometer

Do not stir! Stirring the shells will muddy the stock. As foam develops on the surface of the water, skim it away with a large spoon. Keep skimming off the foam every so often, and maintaining the heat at just below a simmer, for about an hour.

Ingredients you will need

Pasta Shells

Stock

Water

Add wine, carrots, onions, celery, tomato paste, herbs, peppercorns: Once the stock is no longer generating foam, add the wine, carrots, onions, celery, tomato paste, thyme, bay leaves, parsley and peppercorns.

Ingredients you will need

Tomato Paste

Peppercorns

Bay Leaves

Carrot

Parsley

Celery

Onion

Herbs

Stock

Thyme

Wine

Increase the heat to return the stock to a low simmer, then lower the heat to maintain that very low simmer for 30 minutes. Skim off any new foam that develops.

Ingredients you will need

Stock

Add salt and remove from heat.

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Salt

Remove large solids and strain through lined sieve: Use tongs or a spider strainer to remove and discard the largest pieces of shells from the stock.

Ingredients you will need

Pasta Shells

Stock

Equipment you will use

Sieve

Tongs

Then place a few layers of dampened cheesecloth or paper towels over a large, fine mesh strainer placed over a large bowl or another pot.

Equipment you will use

Sieve

Paper Towels

Cheesecloth

Bowl

Pot

Pour the stock through the strainer to strain. Discard the solids.

Ingredients you will need

Stock

Equipment you will use

Sieve

Either use the stock right away, or cool for future use. If you aren't going to use the stock in a couple of days, you can freeze it.

Ingredients you will need

Stock

Remember to leave enough headroom at the top of any jar you use so that the liquid has room to expand as it freezes. You should use frozen shellfish stock up within 2 months.

Ingredients you will need

Shellfish

Stock

Makes 2-3 quarts. Reserve 4 cups for the crab bisque, refrigerate or freeze the rest.

Ingredients you will need

Bisque

Crab

Making the bisque

Ingredients you will need

Bisque

Now on to the bisque...

Ingredients you will need

Bisque

6 Sauté shallots in butter in large pot: In a large, 4 or 6 quart saucepan, melt butter on medium heat, add the shallots and cook gently until translucent, about 5 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

Pot

Add the wine, stock, white rice, and tomato paste. Raise the heat and bring to a simmer; reduce heat to continue to simmer until rice is completely cooked, about 25 minutes.

Ingredients you will need

Tomato Paste

Rice

Stock

Wine

Remove from heat and let cool for several minutes.

Add two thirds of crab meat, then purée:

Ingredients you will need

Crabmeat

Add about two thirds of the crab meat to the soup. Working in batches, ladle the soup into a blender and purée until completely smooth. Return puréed soup back to soup pan.

Ingredients you will need

Crabmeat

Soup

Equipment you will use

Blender