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Dungeness Crab Bisque

paflynn's picture
Although Dungeness crabs provide the most meat, any variety—such as king, snow or blue crabs—may be used in this traditional bisque.
Ingredients
  Salt To Taste
  Dungeness 2 (1 to 1 1/2 lb. each)
  Unsalted butter 2 Tablespoon
  Yellow onion 1 Small, chopped
  Carrot 1 , chopped
  Stalk celery 1 , chopped
  Canned chopped tomatoes 1 1⁄2 Cup (24 tbs)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Tarragon 1 Tablespoon, chopped
  All purpose flour 1⁄4 Cup (4 tbs)
  Clam juice 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
  Heavy cream 1 Cup (16 tbs)
  Cognac 1 Tablespoon
  Cayenne pepper 1 Pinch
  Ground pepper To Taste
Directions

First, clean and crack the crabs: Twist off the legs and claws and set aside. Place each crab on its back and pull off the small triangular apron-shaped shell flap, then insert your thumb underneath the top shell and pull it off. Remove the dark gray intestines and the feather-shaped white spongy gills from the body and discard. Rinse the crab body well. Break the body in half and remove the meat from the cavities. Using a mallet, crack the legs in several places and remove the meat. Set aside the crabmeat in a bowl. Crack the large claws and carefully remove the meat from each claw in a single piece. Slice the meat and set aside for garnish. Using kitchen shears, cut the shells into small pieces; set aside.

In a saucepan over low heat, melt the butter. Add the onion, carrot and celery and sauté, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the crab shells, tomatoes, wine and tarragon, if using. Sprinkle the flour over the top and stir to mix well. Bring to a boil, reduce the heat to low, cover and simmer for 20 minutes. Remove from the heat and let cool slightly.

In a bowl, combine the clam juice and water. Combine one-third of the clam juice mixture and one-third of the shell mixture in a blender. Pulse briefly to break up the shells. Place a fine-mesh sieve lined with cheesecloth over a bowl. Pour the contents of the blender through the sieve. Repeat with the remaining clam juice and shell mixtures in 2 batches. Transfer to a clean soup pot.

Place the pot over low heat and bring to a gentle simmer. Stir in the cream, brandy and cayenne and season with salt and pepper. Add the reserved crabmeat and heat through. Ladle into warmed bowls and garnish with the claw meat. Serve immediately. Serves 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
6
Subtitle: 
Dungeness Crab Bisque

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