Crab Bisque
King Crab & Shrimp Meat • Brandy • Cream
King Crab & Shrimp Meat • Brandy • Cream
King Crab & Shrimp Meat • Brandy • Cream
Difficulty: ★★☆☆☆ | ![]() |
Seafood galore! This bisque scccreeeeeams seafood flavour, which comes through like no other. Looks kind of fancy, but fear not. This is easier than it looks. So do not be intimidated, my dears. You don’t have to be at a five star Michelin restaurant to enjoy a crab bisque, because now, you can make it yourself. And also maybe impress a couple people along the way, no big deal.
Don’t shy away from the crab meat. This is no time to be stingy. Garnish with a heaping spoon of it and get those lumpy chunks of delicious meat in there. One lump of crab meat with every spoon. That should be the new ratio.
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We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
FROM THE SEA
[ Approx. makes 5 cups ]
Click on ingredients with * for more info.
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½ lb. shrimp, |
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½ lb. king crab, |
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2 medium clove
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½ yellow onion,
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1 medium
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1 celery,
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¼ cup white
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¼ cup brandy
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8 oz. clam
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1 cup whipping
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3 tbsp. rice
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2 tbsp. tomato
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A couple parsley
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Salt and pepper to taste.
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Prep5 min. |
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Cook30 min. |
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Total35 min. |
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Stock pot or |
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Wooden |
①
If using pre-cooked crab, remove meat from shells. Use scissors to make the process easier and try to as much of a yield as you can out of the shells. If using raw crab, cook by bringing a pot of water to a boil and drop the crab into the water. Cover and cook for 10-15 minutes. Take crab out and remove meat from shells. With the shrimp, remove shells and bring another pot of water to a boil. Salt water generously and turn down to low heat. Poach shrimp in gentle simmering water, 5-10 minutes. Remove onto paper towels and blot to get excess water out. Set the meat aside and and set shells aside.
②
Make a stock using the shrimp shells and crab shells. Check out the quick and easy recipe for Crab and Shrimp Stock.
③
In a large pot over medium heat, add a dollop of oil of choice along with onions, garlic, celery and carrots and sweat out. Cook until the onions are translucent and the veggies haven softened a little, about 10-15 minutes.
④
Add the wine and brandy to the pot and cook for about 2 more minutes.
⑤
Add the home-made shrimp stock, claim juice, whipping cream, uncooked rice, and tomato paste to the pot. Stir to combine well and bring to a boil over high heat. Once the mixture is boiling, turn heat down to low and simmer until the rice is soft, about 10 minutes.
⑥
When the rice is soft, begin puréeing soup a batch at a time. Using a ladle, transfer half the bisque mixture into a food processor (or blender) and blend until smooth. Make sure you ladle equal amounts of the ingredients and broth. Be careful, the mixture will be HOT. Place a towel over the food processor/blender and your hand on top of the cover to keep it shut. Transfer blended mixture to large bowl and set aside while you blend the second batch. If your food processor/blender isn’t big enough, you can do this in three batches. Don’t overflow the blender. Transfer all of the puréed mixture back to your pot and simmer for 5 more minutes. Salt and pepper to taste
⑦
Ladle the bisque into soup bowls and garnish with the crab and shrimp meat. To get the whipping cream to float on the surface of the soup and not sink to the bottom, pour it into a mixing bowl, and using a whisk, whisk until it begins to bubble a little, about a minute. What you are essentially doing is whipping air into the cream so that it floats. Drizzle over soup and top with chopped parsley. Congrats! You just made crab bisque.
①
If using pre-cooked crab, remove meat from shells. Use scissors to make the process easier and try to as much of a yield as you can out of the shells. If using raw crab, cook by bringing a pot of water to a boil and drop the crab into the water. Cover and cook for 10-15 minutes. Take crab out and remove meat from shells. With the shrimp, remove shells and bring another pot of water to a boil. Salt water generously and turn down to low heat. Poach shrimp in gentle simmering water, 5-10 minutes. Remove onto paper towels and blot to get excess water out. Set the meat aside and and set shells aside.
②
Make a stock using the shrimp shells and crab shells. Check out the quick and easy recipe for Crab and Shrimp Stock.
③
In a large pot over medium heat, add a dollop of oil of choice along with onions, garlic, celery and carrots and sweat out. Cook until the onions are translucent and the veggies haven softened a little, about 10-15 minutes.
④
Add the wine and brandy to the pot and cook for about 2 more minutes.
⑤
Add the home-made shrimp stock, claim juice, whipping cream, uncooked rice, and tomato paste to the pot. Stir to combine well and bring to a boil over high heat. Once the mixture is boiling, turn heat down to low and simmer until the rice is soft, about 10 minutes.
⑥
When the rice is soft, begin puréeing soup a batch at a time. Using a ladle, transfer half the bisque mixture into a food processor (or blender) and blend until smooth. Make sure you ladle equal amounts of the ingredients and broth. Be careful, the mixture will be HOT. Place a towel over the food processor/blender and your hand on top of the cover to keep it shut. Transfer blended mixture to large bowl and set aside while you blend the second batch. If your food processor/blender isn’t big enough, you can do this in three batches. Don’t overflow the blender. Transfer all of the puréed mixture back to your pot and simmer for 5 more minutes. Salt and pepper to taste
⑦
Ladle the bisque into soup bowls and garnish with the crab and shrimp meat. To get the whipping cream to float on the surface of the soup and not sink to the bottom, pour it into a mixing bowl, and using a whisk, whisk until it begins to bubble a little, about a minute. What you are essentially doing is whipping air into the cream so that it floats. Drizzle over soup and top with chopped parsley. Congrats! You just made crab bisque.