Crab Bisque
Crab Bisque requires approximately 4 hours and 45 minutes from start to finish. For $3.37 per serving, you get a main course that serves 8. One portion of this dish contains approximately 15g of protein, 7g of fat, and a total of 224 calories. 17 people have tried and liked this recipe. Head to the store and pick up live lobster, onion, unsalted butter, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. If you like this recipe, take a look at these similar recipes: Crab Bisque, Crab Bisque, and Crab Bisque.
Servings: 8
Ingredients:
1/4 teaspoon black peppercorns
1 medium carrot, finely chopped
Large pinch of cayenne
1 celery rib, finely chopped
1/2 cup Cognac or other brandy
1 cup dry white wine
2 large garlic cloves, crushed
2 teaspoons fresh lemon juice
12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
1 3/4 cups reduced-sodium chicken broth
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
1 medium onion, finely chopped
1 teaspoon finely chopped tarragon
4 large thyme sprigs
1 Turkish or 1/2 California bay leaf
2 tablespoons unsalted butter
2 tablespoons vegetable oil
6 cups water
1/3 cup long-grain white rice
Equipment:
tongs
pot
colander
kitchen towels
meat tenderizer
roasting pan
bowl
sauce pan
ladle
blender
Cooking instruction summary:
Preparation 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). Cooks' note:Bisque, without tarragon, lemon juice, final seasoning, crabmeat, and crab butter, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Thin slightly with water if necessary while reheating, then proceed with recipe.
Step by step:
1. 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.
2. Drain crabs in a colander.
3. 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).
4. 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.
5. Add Cognac, wine, and crushed crabs and bring to a boil.
6. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
7. Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making).
8. Transfer broth to a medium saucepan.
9. Ladle out 2 cups broth and transfer to a 1-quart saucepan.
10. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
11. 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.
12. Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
13. Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).
14. Cooks' note:Bisque, without tarragon, lemon juice, final seasoning, crabmeat, and crab butter, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Thin slightly with water if necessary while reheating, then proceed with recipe.
Nutrition Information:
covered percent of daily need
Related Videos:
Crab Bisque - Lynn's Recipes
