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:

Quickview
223k Calories
15g Protein
7g Total Fat
10g Carbs
8% Health Score
Limit These
Calories
223k
11%

Fat
7g
11%

  Saturated Fat
4g
31%

Carbohydrates
10g
3%

  Sugar
1g
2%

Cholesterol
79mg
27%

Sodium
475mg
21%

Alcohol
8g
45%

Get Enough Of These
Protein
15g
30%

Selenium
42µg
60%

Vitamin B12
3µg
53%

Copper
1mg
50%

Vitamin A
1433IU
29%

Zinc
3mg
24%

Phosphorus
180mg
18%

Manganese
0.25mg
13%

Magnesium
44mg
11%

Vitamin B3
2mg
10%

Vitamin B5
0.95mg
9%

Vitamin B6
0.17mg
9%

Potassium
303mg
9%

Calcium
80mg
8%

Vitamin C
5mg
6%

Folate
25µg
6%

Vitamin E
0.71mg
5%

Iron
0.81mg
5%

Vitamin K
4µg
4%

Vitamin B2
0.06mg
4%

Fiber
0.78g
3%

Vitamin B1
0.05mg
3%

covered percent of daily need
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