Crab Bisque

Ingredients for Crab Bisque

• 12 live or frozen uncooked blue crabs (3 to 1.6kg), rinsed well

• 2 tablespoons unsalted butter

• 2 tablespoons vegetable oil

• 1 medium onion, finely chopped

• 1 medium carrot, finely chopped

• 1 celery rib, finely chopped

• 2 large garlic cloves, crushed

• 1 Turkish or 1/2 California bay leaf

• 4 large thyme sprigs

• 1 whole clove

• 1/4 teaspoons black peppercorns

• 120ml Cognac or other brandy

• 240ml dry white wine

• 425ml reduced-sodium chicken broth

• 1450ml water

• 80ml long-grain white rice

• 1 teaspoon finely chopped tarragon

• 2 teaspoons fresh lemon juice

• Large pinch of cayenne

• 230g lump crabmeat, at room temperature 30 minutes, picked over

• Equipment: an 8- to 10-qt pot with tight-fitting lid

• a meat pounder or a rolling pin without handles

• Accompaniment: crab butter (optional)

How to make Crab Bisque

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 teaspoons 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 475ml 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 240ml 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 teaspoons pepper.

Ladle bisque into bowls and spoon a little crabmeat into centre, then drizzle with some of crab butter (if making).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.