Best 2 King Crab Bisque Recipes

KING CRAB BISQUE

Steps:

• In a large sauce pan add olive oil, onions, celery and garlic.
• Heat on medium until onions are translucent.
• Add butter and melt, then add flour, salt and pepper and make a roux.
• Once the rue is golden brown add the milk and cream; blend well.
• Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
• Add the sherry and serve garnished with parsley and a dash of paprika.

KING CRAB BISQUE

Steps:

• Using kitchen sheers, cut open the crab legs lengthwise and then removes as much of the meat as you can. Slice the crabmeat into small, bite sized pieces, set in a bowl, cover, and store in the fridge until needed. Cut the shells into smaller pieces. Place the oil in a pot and set over medium heat. Add the crab shells, onions, celery, carrots and garlic, and cook 5 minutes, until the vegetables are tender. Mix in the flour, tomato paste, tarragon, paprika and cayenne, and cook 2 minutes. While stirring, slowly add the stock and water. Mix in the bay leaves, bring to a gentle simmer for 30 minutes. Strain the mixture through a fine sieve into another pot, firmly pushing on the shells with the bottom of a ladle to extract as much liquid as you can. (The bisque can be made to this point up to a day in advandce, cool to room temperature, cover and refrigerate until ready to reheat and serve.) Bring the bisque back to a simmer, mix in the reserved sliced crab, cream, salt and pepper and heat through 3-4 minutes. Dived the brandy among four heated soup bowls. Ladle in the bisque, sprinkle with green onion, and serve.