Monday, August 22, 2011

My version of CRAB BISQUE

Here is a easy and simple recipe for Crab Bisque. Actually I wanted to use lobster instead of crab but when I went to the wet market and checked out the prices of the fresh lobsters it was very  expensive. I had to settle in making a crab bisque which I think is just as good. You can use also shrimps if you prefer that more than crabs or lobsters.

Seafood bisque ( whether you use crabs, lobster or shrimps )  is a thick, creamy seafood soup, thought to be of French origin. The soup can be milk or cream based and that contains seafood meat, as well as sherry, cognac or wine. 

Let me share with you my version of Crab Bisque... 


1 crab  ( you can use left over crab meat )
 olive oil
1/2  carrot, chopped
1/4 cup celery chopped
2 medium size tomatoes ( chopped finely )
2 cloves garlic -  chopped
2 shallots -  chopped
1 sprig fresh tarragon leaves -  chopped
1 1/2 tablespoons Cognac
1 cup dry white wine
1 tablespoon tomato paste
5 cups water  or 4 cups of crab stock
Freshly ground pepper
Cayenne pepper
Pinch dried thyme
1 bay leaf
2 cups heavy cream
1 lemon, juiced
1 tablespoon minced chives or parsley leaves


** Fill a large pot with 3 cups of water and bring to a boil.  Place the crabs in the water and steam for 15 minutes.  Discard the water. ( you can also save 1-2 cups of this original stock if you want a stronger crab taste ).

** Remove crab meats from the body and claws.  Save the shells. Cut the crab meat into bite-sized pieces. Set aside.

** Place 5 cups of water in a clean stockpot and turn on high heat.  Put the shells in the stockpot and cook for 30 minutes.  This should yield 4 cups of crab stock.

** Add olive oil to a large pan and turn on medium heat.  Add the garlic, bay leaf, shallots, tarragon leaves, carrots, tomatoes,  and saute for 20 minutes.

** Add 4 cups of strained crab stock to the sauteed vegetables. Turn down heat and simmer for 30 minutes.

** Press entire contents of sauteed pan through sieve into a clean sauté pan.

** To finish the bisque, add heavy cream slowly, using whisk to blend.  Add white wine. Simmer on low heat for 15 minutes; bisque will thicken slightly.

** Mix cornstarch with 1/4 cup water and slowly add to bisque with a whisk.  Simmer on low heat for another 15 minutes.  Add pepper.

** Place pieces of previous cleaned crab meat in bowl and add 1 cup of bisque.

**  Season with lemon juice, salt, and pepper. Garnish with minced chives or parsley.

This recipe is good for 4 servings of crab bisque. 


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