Recipes

Crab Bisque

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Crab Bisque

Crab Bisque

amanda

Equipment

  • - Dutch Oven: A heavy-duty pot ideal for simmering soups like crab bisque, providing even heat distribution and excellent control.

  • - High-Quality Blender or Immersion Blender: Perfect for blending the soup to a smooth consistency without adding extra fat.

  • - Stainless Steel Chef's Knife: For efficiently cutting vegetables and other ingredients required in crab bisque preparation.

  • - Cutting Board: A durable surface to chop and prepare ingredients safely while making the bisque.

  • - Food Processor with Sauté Function: Useful for chopping nuts or herbs that can be added as garnish, enhancing flavor without requiring a dedicated spice grinder.

  • - Heavy-Bottomed Saucepan (Soup Pot): Ideal for sautéing onions and garlic at the beginning of bisque preparation to develop rich flavors.

  • - Silicone Whisk: An essential tool for whisking ingredients smoothly, ensuring a well-integrated crab bisque.

  • - Slotted Spoon: Useful for removing large pieces of shell and solids from the soup without losing liquid.

  • - Large Mixing Bowl: To combine all ingredients before cooking and serve the finished bisque in this bowl or as a serving dish.

  • - Ladle with Measuring Marks: For portion control during preparation and to ensure consistency when serving.

  • - Food Storage Containers (Glass): To store any leftovers, ensuring they maintain quality and are easy to reheat later.

Ingredients

  • 12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well

  • 2 tablespoons unsalted butter

  • 2 tablespoons vegetable oil

  • 1 medium onion, finely chopped

  • 1 medium carrot, finely chopped

  • 1 celery rib, finely chopped

  • 2 large garlic cloves, crushed

  • 1 Turkish or 1/2 California bay leaf

  • 4 large thyme sprigs

  • 1 whole clove

  • 1/4 teaspoon black peppercorns

  • 1/2 cup Cognac or other brandy

  • 1 cup dry white wine

  • 1 3/4 cups reduced-sodium chicken broth

  • 6 cups water

  • 1/3 cup long-grain white rice

  • 1 teaspoon finely chopped tarragon

  • 2 teaspoons fresh lemon juice

  • Large pinch of cayenne

  • 1/2 pound lump crabmeat, at room temperature 30 minutes, picked over

  • Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles

  • Accompaniment: crab butter (optional)

Instructions

1

Instruction 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. Drain crabs in a colander.
2

Instruction 2

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).
3

Instruction 3

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. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
4

Instruction 4

Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
5

Instruction 5

Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
6

Instruction 6

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.
7

Instruction 7

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

Instruction 8

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