Crab Bisque
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 tbsps
Vegetable Oil1 medium
Onion (finely chopped)1 medium
Carrot (finely chopped)2 large
Garlic Cloves (crushed)4 large
Thyme (sprigs)1 tsp
Black Peppercorn1 cup
Cognac1 cup
White Wine (dry)1.75 cups
Chicken Broth (reduced-sodium)6 cups
Water1 cup
White Rice (long-grain)2 tsps
Lemon Juice (fresh)Directions:
1
If using live crabs, add to pot of boiling water using tongs
2
Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes
3
Drain crabs in a colander
4
Put crabs (cooked or frozen uncooked) into a large metal roasting pan
5
Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws)
6
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
7
Add Cognac, wine, and crushed crabs and bring to a boil
8
Add broth and water and return to a boil
9
Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour
10
Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making)
11
Transfer broth to a medium saucepan
12
Ladle out 2 cups broth and transfer to a 1-quart saucepan
13
Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed)
14
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
15
Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper
16
Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making)
17
If using live crabs, add to pot of boiling water using tongs
18
Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes
19
Drain crabs in a colander
20
Put crabs (cooked or frozen uncooked) into a large metal roasting pan
21
Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws)
22
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
23
Add Cognac, wine, and crushed crabs and bring to a boil
24
Add broth and water and return to a boil
25
Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour
26
Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making)
27
Transfer broth to a medium saucepan
28
Ladle out 2 cups broth and transfer to a 1-quart saucepan
29
Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed)
30
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
31
Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper
32
Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making)