Dungeness Crab Bisque

• Seafood

  • 4 Dungeness crabs

• Produce

  • 1 Bay leaf
  • 1 Carrot
  • 2 stalks Celery
  • 1 tbsp Chives or parsley, leaves
  • 5 cloves Garlic
  • 1 Lemon
  • 5 Shallots
  • 3 sprigs Tarragon, fresh leaves
  • 1 Pinch Thyme, dried
  • 3 Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Cayenne pepper
  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 cups Heavy cream

• Beer, Wine & Liquor

  • 3 tbsp Cognac
  • 2 cups White wine, dry

• Liquids

  • 10 cups Fish stock or water

Found on susannahskitchen.com

Ingredients

• 4 Dungeness crabs
• 3 tablespoons olive oil
• 1 carrot, chopped
• 2 stalks celery, chopped
• 3 tomatoes, chopped
• 5 cloves garlic, chopped
• 5 shallots, chopped
• 3 sprigs fresh tarragon leaves, chopped
• 3 tablespoons Cognac
• 2 cups dry white wine
• 2 tablespoons tomato paste
• 10 cups fish stock or water
• Cayenne pepper
• Pinch dried thyme
• 1 bay leaf
• 2 cups coconut milk or heavy cream
• 1 lemon, juiced
• Salt
• Freshly ground pepper
• 1 tablespoon minced parsley or chopped chives
• Directions

Directions

• 1. Cut the crabs into quarters after removing the claws. Add the olive oil to a heated 6-quart stockpot, and saute the crab pieces. As the pieces turn red, remove them and set aside. Add the chopped carrot, celery, tomatoes, garlic, shallots, and tarragon. Saute the vegetables for 10 minutes. Next add the cognac and ignite. After the flame has subsided, deglaze with white wine. Add the tomato paste, crab pieces, and enough fish stock or water to cover completely (approx. 10 cups). Season with cayenne, thyme, and bay leaf. Gently boil the soup for 15 minutes. 2. Remove the crab pieces from the soup and set aside. Reduce the cream by half in a small saucepan. Add the reduced cream to the pot and stir. Puree the mixture in a food processor or blender in several batches. Strain the pureed soup, and let it simmer in the stock pot to keep warm. 3. Remove the crab meat from the claws and cut into small pieces. Add to the soup. Season with lemon juice, salt, and pepper to taste. Garnish with parsley or chives. Add croutons or crackers if desired.