DUNGENESS CRAB BISQUE
A recipe given to me by my best friend Bill Coyle, an Executive chef that has worked in many gourmet kitchens and resorts. It's a more complex recipe than I've seen posted here on food.com but a great challenge and makes a phenomenally exquisite soup! Serve with fresh baked sour-dough bread
Provided by Ian Magary
Categories Crab
Time 3h45m
Yield 16 serving(s)
Number Of Ingredients 36
Steps:
- For the Light Fumet (Fish Stock):.
- 1. Make the white mirepoix by mincing all vegetables. At a minimum, use onion, celery and leek. Parsnip and mushrooms are optional.
- 2. Combine sachet d'espices ingredients in cheese cloth, wrap and tie with kitchen twine for easy retrieval later.
- 3. Combine Fishbones, white mirepoix, and water in pot dangling the sachet d'epices.
- 4. Bring mixture to a simmer (DO NOT BOIL).
- 5. Skim the surface to remove floaties & scum.
- 6. Simmer for 45 to 50 minutes adding water as necessary so you end up with a gallon of stock.
- 7. Strain stock using a chinoise or cheese cloth.
- For the Veloute:.
- 1. Build a blonde roux using the melted butter and flour, cooking on med-low heat for 5 minutes, until it becomes straw colored.
- 2. Whisk or stir in half the fish stock making sure the paste has dissolved and a liquid has formed without any lumps. Stir in remaining stock.
- 3. Simmer until thickened. About 25 minutes.
- For the Soup:.
- 1. Wrap crab shells in a tea towel and beat them with a hammer to break them into small pieces.
- 2. Sauté the crab shells with the butter and onions.
- 3. Add garlic, paprika and tomato paste and cook for a few minutes -- don't burn the tomato paste!
- 4. Add brandy and deglaze. let brandy reduce to au sec (almost dry).
- 5. Add the veloute and simmer for 45 minutes. strain the bisque through a chinoise or cheese cloth.
- 6. Return the bisque to a simmer and add the already heated cream.
- 7. Adjust the seasoning with the S/P, old bay, tabasco and Worcestershire ( taste as you go on this step).
- 8. Add the crab meat and sherry immediately prior to serving.
- 9. If you want to impress your friends you can also make a Pernod Chantilly to float on top of your finished soup -- looks cool and tastes great --.
- For the Pernod Chantilly:.
- 1. Whip the cream to slight peaks and slowly add Pernod (or other anise flavored liquor such as Ouzo) and whip it in bowl with beaters until it peaks, float on top of soup and torch lightly.
Nutrition Facts : Calories 522.3, Fat 40.2, SaturatedFat 24.1, Cholesterol 153.2, Sodium 692.2, Carbohydrate 19.2, Fiber 1.8, Sugar 2.7, Protein 17
CRAB BISQUE (NO ALCOHOL)
Make and share this Crab Bisque (No Alcohol) recipe from Food.com.
Provided by Pasider
Categories Crab
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Make the roux by melting butter and saute onions and celery until tender.
- Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
- Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
- Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
- Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
- Add hot sauce to your taste.
- Serve with garlic bread.
Nutrition Facts : Calories 974.4, Fat 69.9, SaturatedFat 38.3, Cholesterol 313.5, Sodium 2702.3, Carbohydrate 35, Fiber 1, Sugar 2.2, Protein 52.4
CRAB BISQUE
Provided by Paul Grimes
Categories Soup/Stew Blender Onion Rice Appetizer Christmas Dinner Seafood Crab Cognac/Armagnac Carrot White Wine Winter Thyme Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (first course) servings
Number Of Ingredients 22
Steps:
- 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.
- 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).
- 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.
- Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
- 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).
- 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.
- Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
- Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).
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