Best Dungeness Crab Bisque Wroast Pepper Crème Fraîche Recipes

DUNGENESS CRAB BISQUE

Steps:

• Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
• In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
• Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

DUNGENESS CRAB BISQUE

Steps:

• For the Light Fumet (Fish Stock):.
• 1. Make the white mirepoix by mincing all vegetables. At a minimum, use onion, celery and leek. Parsnip and mushrooms are optional.
• 2. Combine sachet d'espices ingredients in cheese cloth, wrap and tie with kitchen twine for easy retrieval later.
• 3. Combine Fishbones, white mirepoix, and water in pot dangling the sachet d'epices.
• 4. Bring mixture to a simmer (DO NOT BOIL).
• 5. Skim the surface to remove floaties & scum.
• 6. Simmer for 45 to 50 minutes adding water as necessary so you end up with a gallon of stock.
• 7. Strain stock using a chinoise or cheese cloth.
• For the Veloute:.
• 1. Build a blonde roux using the melted butter and flour, cooking on med-low heat for 5 minutes, until it becomes straw colored.
• 2. Whisk or stir in half the fish stock making sure the paste has dissolved and a liquid has formed without any lumps. Stir in remaining stock.
• 3. Simmer until thickened. About 25 minutes.
• For the Soup:.
• 1. Wrap crab shells in a tea towel and beat them with a hammer to break them into small pieces.
• 2. Sauté the crab shells with the butter and onions.
• 3. Add garlic, paprika and tomato paste and cook for a few minutes -- don't burn the tomato paste!
• 4. Add brandy and deglaze. let brandy reduce to au sec (almost dry).
• 5. Add the veloute and simmer for 45 minutes. strain the bisque through a chinoise or cheese cloth.
• 6. Return the bisque to a simmer and add the already heated cream.
• 7. Adjust the seasoning with the S/P, old bay, tabasco and Worcestershire ( taste as you go on this step).
• 8. Add the crab meat and sherry immediately prior to serving.
• 9. If you want to impress your friends you can also make a Pernod Chantilly to float on top of your finished soup -- looks cool and tastes great --.
• For the Pernod Chantilly:.
• 1. Whip the cream to slight peaks and slowly add Pernod (or other anise flavored liquor such as Ouzo) and whip it in bowl with beaters until it peaks, float on top of soup and torch lightly.

RED LOBSTER DUNGENESS CRAB BISQUE

Steps:

• Saute onion in butter. Add flour; cook and stir 1 minute.
• Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
• Break crab into chunks; add to broth. Salt to taste. Heat thoroughly.
• Garnish with parsley.