Crab Bisque

Crab Bisque

This Crab Bisque is creamy and rich with sweetness from the ocean, with just a touch of spicy heat.

INGREDIENTS

Stock ingredients:
4-6 cups crab shells
1/2 cup dry white wine
1 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
2 Tbsp tomato paste
2 sprigs of thyme
Several sprigs parsley
1 bay leaf
10-15 whole peppercorns
2 teaspoons salt
Soup ingredients:
2 Tbsp butter, unsalted
1/3 cup shallots, chopped
3/4 cup dry white wine
4 cups of shellfish stock
¼ cup white rice
2 Tbsp tomato paste
1 ¼ lb or more of cooked crabmeat
1 ¼ cup heavy cream
½ teaspoon salt
1/8 teaspoon cayenne pepper


MAKING THE STOCK

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

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.

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.

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