Bisque in general is devine, but if you add crab or lobster to the front of the title… Then it becomes heavenly! I just can’t keep away!
I decided recently to try my luck at making a crab bisque myself…. And oh my goodness, it took a ton of work to prep! But the end result was definitely worth it!
- 2 Dungeness crabs, 1 to 1 1/2 lb. each, cooked
- 2 Tbs. salted butter
- 1 small yellow onion, chopped
- 1 carrot, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 1/2 cups chopped tomatoes (fresh or canned)
- 1 1/2 cups dry white wine such as Sauvignon Blanc
- 1 Tbs. chopped fresh tarragon (optional)
- 1/4 cup all-purpose flour
- 3 cups bottled clam juice
- 3 cups water
- 1 cup heavy cream
- Pinch of cayenne pepper
- Salt and freshly ground pepper, to taste (I had to add quite a bit more salt to add in flavor)
In a bowl, combine the clam juice and water. Combine one-third of the clam juice mixture and one-third of the shell mixture in a blender. Pulse briefly to break up the shells. Place a fine-mesh sieve lined with cheesecloth over a bowl. Pour the contents of the blender through the sieve. Repeat with the remaining clam juice and shell mixtures in 2 batches. Transfer to a clean soup pot.
Place the pot over low heat and bring to a gentle simmer. Stir in the cream, brandy and cayenne and season with salt and pepper. Add the reserved crabmeat and heat through. Ladle into warmed bowls and garnish with the claw meat. Serve immediately.