Easy Rich Crab Bisque (Print Version)
# Ingredients:
01 -
1¼ cups of dry white wine—split in two portions.
02 -
6 cups worth of crab shells.
03 -
1 big yellow onion, diced.
04 -
1 stalk of celery, cut into chunks.
05 -
1 carrot, chopped roughly.
06 -
4 tablespoons tomato paste; use part of it now and save some for later.
07 -
A couple sprigs of fresh parsley.
08 -
2 sprigs of thyme.
09 -
1 bay leaf.
10 -
15 whole peppercorns (don’t crush them).
11 -
2 tablespoons of unsalted butter.
12 -
⅓ cup finely chopped shallots.
13 -
¼ cup uncooked white rice.
14 -
1¼ pounds of prepared crabmeat.
15 -
1¼ cups of heavy cream.
16 -
2½ teaspoons salt—split between steps.
17 -
A pinch of cayenne.
# Instructions:
01 -
Roast your crab shells at 400°F for 10 minutes. Put them in a pot, pour in enough water to cover, and hold the heat at 180°F (don’t let it bubble) for 1 hour. Scoop the foam off the surface as needed.
02 -
Pour in wine, toss in veggies, tomato paste, herbs and spices. Keep it simmering gently for another half-hour. Strain and save 4 cups of the liquid.
03 -
Cook shallots in melted butter until soft. Pour in the rest of the wine, add your stock, rice, and a bit more tomato paste. Let it simmer until the rice turns tender—this takes about 25 minutes.
04 -
Blend two-thirds of the crab with the rest until smooth. Stir in the cream and the leftover crab meat. Add salt and a little cayenne to your liking.
# Notes:
01 -
Stock will keep in the freezer for up to 2 months.
02 -
Keep the stock just under a boil, or it’ll turn cloudy.
03 -
Double-check that the crab meat is totally clean before starting.