This luxurious crab bisque might just be the most noteworthy soup recipe youll ever make.
Like all seafood, crab tastes best when it is as fresh as possible.
The answer you want to hear is “this morning”.
Elise Bauer
If the crab came in that morning, or even the day before, it should be good.
If it is 3 or 4 days, I would wait until the next shipment.
verify that you get a crab that is at least 2 pounds.
Elise Bauer
If they don’t have any that big displayed, ask if they have any more in the back.
Have them clean the crabs and crack them.
Making stock isn’t hard, likemaking chicken stock, it just takes time.
Elise Bauer
you’re free to freeze it in advance of using it.
What Is a Bisque?
Bisques are soups that are traditionally made with a seafood base or stock.
Elise Bauer
They’re smooth, creamy, and a little thick, but not super thick.
For more examples, see ourSmoked Salmon BisqueandProvencal Seafood Bisquerecipes.
Can You Make This With Other Crab?
Be sure to save those shells!
To make this a meal, serve it withasparagus, a fresh, crisp green salad, orgrilled cheese.
More Seafood Soup Recipes to Try!
Crab Bisque
Recipe adapted fromWilliams-Sonoma Mastering Soups and Stews.
The directions call for separated shells and crab meat.
If you’re using fresh crab, clean and cook it before picking the crab out of the shells.
If you have large pieces of crab shell, you’ll want to break them into smaller pieces.
Don’t crush them.
That will help bring out more of the crab flavor.
Put the crab shells in a large stock pot and cover with an inch of water.
Put the heat on medium high and slowly heat up the water.
When you see little bubbles of air starting to rise to the surface, lower the heat to medium.
The bubbles should only occasionally come up to the surface.
Do not stir!Stirring the shells will muddy the stock.
As foam develops on the surface of the water, skim it away with a large spoon.
Skim off any new foam that develops.
Add salt and remove from heat.
Use tongs or a spider strainer to remove and discard the largest pieces of shells from the stock.
Pour the stock through the strainer to strain.
Either use the stock right away, or cool for future use.
You should use frozen shellfish stock up within 2 months.
Makes 2 to 3 quarts.
Reserve 4 cups for the crab bisque, refrigerate or freeze the rest.
Add the wine, stock, white rice, and tomato paste.
Remove from heat and let cool for several minutes.
Add about two thirds of the crab meat to the soup.
Working in batches, ladle the soup into a blender and puree until completely smooth.
Return pureed soup back to soup pan.
Add cream and gently heat soup until it is hot enough for serving.
Add the remaining one third of the crab meat.
Add salt and cayenne pepper to taste (about 12 teaspoon salt and 1/8 teaspoon cayenne).
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