Classic Crab Bisque (Print Version)
# Ingredients:
01 -
6 cups of crab shells.
02 -
1 large onion, diced.
03 -
1 stalk of celery, chopped coarsely.
04 -
1 carrot, chopped into big pieces.
05 -
4 tablespoons of tomato paste (split into two parts).
06 -
2 thyme sprigs.
07 -
Several parsley stalks.
08 -
1 bay leaf for flavor.
09 -
15 whole black peppercorns.
10 -
1¼ cups of dry white wine (reserve some).
11 -
⅓ cup shallots, finely chopped.
12 -
⅛ teaspoon of cayenne.
13 -
1¼ pounds of crabmeat, pre-cooked.
14 -
¼ cup uncooked white rice.
15 -
2½ teaspoons of salt, split evenly.
16 -
2 tablespoons of unsalted butter.
17 -
1¼ cups heavy cream.
# Instructions:
01 -
Toss the crab shells into the oven at 400°F for around 10 minutes. Put shells in a pot, add water, and keep cookin' just below a simmer (about 180°F) for 1 hour. Don't forget to skim off the foam floating on top now and then!
02 -
Throw in the wine, veggies, tomato paste, and herbs. Let it cook gently for another 30 minutes. Strain everything and set aside 4 cups of the liquid.
03 -
Melt butter in a pan and sauté shallots until soft. Stir in wine, stock, rice, and a bit of tomato paste. Let it cook slowly until the rice softens—about 25 minutes.
04 -
Toss in most of the crab and blend the mix until smooth. Stir in cream and the rest of the crab chunks. Sprinkle in some salt and cayenne to taste.
# Notes:
01 -
Freeze stock for up to 2 months.
02 -
Keep the stock from boiling so it stays nice and clear.
03 -
Give the crab meat a good clean beforehand.