Crab Bisque (Print Version)

# Ingredients:

01 - 6 cups crab shells.
02 - 1¼ cups dry white wine, divided.
03 - 1 large yellow onion, chopped.
04 - 1 carrot, roughly chopped.
05 - 1 celery rib, roughly chopped.
06 - 4 tablespoons tomato paste, divided.
07 - 2 sprigs thyme.
08 - Several sprigs parsley.
09 - 1 bay leaf.
10 - 15 whole peppercorns.
11 - 2 tablespoons butter, unsalted.
12 - ⅓ cup shallots, chopped.
13 - ¼ cup white rice.
14 - 1¼ pounds cooked crabmeat.
15 - 1¼ cups heavy cream.
16 - 2½ teaspoons salt, divided.
17 - ⅛ teaspoon cayenne pepper.

# Instructions:

01 - Break up crab shells and roast at 400°F for 10 minutes. Cover with water and heat to just below simmer (180°F) for 1 hour, skimming foam.
02 - Add wine, vegetables, tomato paste, herbs and spices. Simmer 30 minutes more. Strain and reserve 4 cups.
03 - Cook shallots in butter until soft. Add wine, stock, rice, and tomato paste. Simmer until rice is tender, about 25 minutes.
04 - Add two-thirds of crab and blend until smooth. Stir in cream and remaining crab. Season with salt and cayenne.

# Notes:

01 - Stock can be frozen up to 2 months.
02 - Don't let stock boil to keep it clear.
03 - Clean crab meat before using.

Back