DUNGENESS CRAB BISQUE W/ROAST PEPPER CRèME FRAîCHE

Dungeness Crab Bisque w/Roast Pepper Crème Fraîche image

Provided by Vickie Parks

Time 1h

Number Of Ingredients 22

1 Tbsp butter
1 1/2 lb dungeness crab, broken into small chunks
1/2 c chopped onion
1 c chopped celery
1 c chopped carrot
1/2 c chopped tomato
1 Tbsp chopped garlic
2 Tbsp tomato paste
1/2 c white wine
24 oz fish stock
1 tsp dried thyme
1 Tbsp paprika
1/8 tsp cayenne (or to taste)
1 stalk(s) lemongrass
2 medium kafir lime leaves
1 c heavy cream
1 pinch salt
1 pinch black pepper
RED PEPPER CREME FRAICHE:
1 medium roasted poblano pepper, seeded and pureed
1/2 medium roasted red (or yellow) pepper, seeded and pureed
1 c creme fraiche (or sour cream)

Steps:

1. For the Crab Bisque: In a deep stock pot, heat butter over medium heat and sauté crab sections until they become bright red. Remove from pot and reserve. Add onion, celery and carrot to stockpot, and sauté for 5 minutes. Add tomato, garlic and sauté 2 more minutes. Add tomato paste and combine well. Add wine and deglaze pan until almost dry. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes.
2. While the bisque is reducing, crack and remove crab meat from sautéed crab sections and set aside. Add heavy cream and simmer for 15 minutes. Strain the bisque and season to taste with salt and pepper.
3. For the Pepper Crème Fraîche: Mix pablano pepper purée and red (or yellow) pepper purée together in small bowl. Add crème Fraîche and mix well.
4. Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper crème Fraîche.