Crab Bisque
The best-tasting crab meat comes from crabs you catch and cook yourself! Sweet Dungeness crab in a rich, creamy, tomato broth with a hint of heat, Enjoy!
Ingredients
- 4 T. unsalted butter
- 1/2 c. minced shallots
- 4 lg. cloves garlic minced
- 1/4 c. all-purpose flour
- 6 c. seafood stock
- 1 1/2 c. heavy cream
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 (14.5 oz.) can fire-roasted tomatoes
- 1/3 c. tomato paste
- 1 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- 1 lb. fresh or frozen Dungeness crab meat thawed
- 1/3 c. fresh parsley finely chopped
Instructions
- In a large soup pot over medium heat, melt the butter. Add shallots and garlic, and sauté until very soft, stirring frequently for 5 to 7 minutes.
- Stir in flour and cook, stirring frequently, for 2 minutes. Slowly pour in 1 cup of the broth, whisking all the while to break up any clumps. Then pour in the remaining broth and whisk again to incorporate.
- Turn the heat up to medium-high and bring broth to a boil. Then turn the heat down to medium and simmer for 15 minutes. Add cream and bay leaf, bring the mixture back to simmering, stirring and scraping the pan bottom occasionally.
- Stir in fire-roasted tomatoes and tomato paste, and then very carefully blend the mixture with an immersion blender until very smooth. Stir in paprika and cayenne pepper.
- Reduce heat to medium-low and stir in the crab meat. Cook until heated through, about 5 to 10 minutes. Taste for seasoning; season with more salt and pepper if needed.
- Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika and freshly ground black pepper. Serve with oyster crackers or rolls.
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