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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WBF TRELL
[email protected]This crab bisque is absolutely delicious! It's the perfect comfort food for a cold winter day. I highly recommend it.
Ionut Olaru
[email protected]The crab bisque was a bit too thick for my taste, but the flavor was still very good. I'll try using less flour next time.
Adenike Adenike
[email protected]I'm not a very experienced cook, but I was able to make this crab bisque without any problems. The instructions were easy to follow, and the bisque turned out great. My husband and kids loved it!
robena khan
[email protected]This crab bisque is amazing! It's so creamy and flavorful, and the crab meat is cooked perfectly. I will definitely be making this again.
Choki Wangmo
[email protected]I've made this crab bisque recipe several times now, and it's always a hit with my family and friends. The flavors are rich and complex, and the bisque is always creamy and smooth. I love that it's a relatively easy recipe to make, too. I usually ser