CREAMY CRAB BISQUE

CREAMY CRAB BISQUE image

Yield Makes 6 Servings

Number Of Ingredients 18

16 oz. Premium Backfin or Dungeness crab, picked through for shells and cartilage
16 oz. Raw Shrimp, Divined and shucked. (Keep the shells!)
16 oz. Can of diced tomatoes, plain
2 c. V-8 or Plain Tomato Juice
2 c. Crab Stock
1 c. Heavy whipping cream
3/4 c. Dry Sherry, or a very dry wine
1/2 c. fresh basil leaves, chopped. (10 whole leaves)
1 Large Yellow Onion, Quartered
2 Green Peppers, Quartered
3 Large Carrots, Chopped
4 Celery Stalks, Chopped
3 TBS. Minced Garlic
1 Tbs. Black Pepper
1 Tbs. Oregano
1 Tbs. OLD BAY seasoning
1 Handleful of fresh parsley chopped. (or 3 Tbs. Dry Parsley Flakes)
10 Dashes of Tabasco, or other pepper sauce

Steps:

Preparation will take at least one hour. Start by shucking the shrimp and placing rinsing them. Place in separate bowl and put into refrigerator. In a separate bowl pick through premium crab meat with fingers, removing any shells or cartilage. One medium heat, add tomato juice, crab stock, diced tomatoes, onion, green peppers, carrots, celery, garlic, basil, black pepper, oregano, and dry sherry to a large stew pot and cover for at least 45 minutes, until vegetables are tender. Stir occasionally. Add Old Bay. Add 2 dashes of pepper sauce at a time to desired bite. Remember that the soup will have a "hot heat" taste to it before you add the rest of the ingredients. You may add more Old Bay for your desired consistency. Continuing on this medium heat and add the shrimp and almost all of the crabmeat, remembering to leave at least 6 pinches for the garnish. In a blender, use a low setting (chop, stir) to blend all of the ingredients into a smooth texture. I prefer hitting the setting just below purée, but this can make the simmer time on the vegetables a little longer. Place the bisque into a smaller saucepan, and place on low heat. Add the heavy cream. When the bisque begins to boil, remove from heat and serve immediately. Place bowls on serving plates after ladling soup. Crumble crab directly into the center of the bisque and sprinkle with flaked basil leaves. Garnish with a single fresh basil leaf. Serve with warm French bread, or long rolls to dip with. Enjoy!