Greg’s Dungeness Crab Bisque

Description

An easy, yet elegant recipe that’s perfect for special occasions. Serve this bisque with Artichoke Tapenade on Toasted Bread, or dish up smaller portions for a multi-course dinner.

 

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Ingredients

At a glance
Cooking Method
Difficulty
Course/Dish
Serves
4
3 T shallot, minced
2 T butter
2 T flour
½ c dry white wine
2 c seafood stock
2 T tomato paste
dash of habanero hot sauce or small pinch cayenne
¾ lb Dungeness crabmeat, divided (reserve ¼ lb for plating)
2 c heavy cream
pinch of salt, to taste
1 T fresh lemon juice
1 T flat-leaf parsley, chopped

Methods/Steps

Sauté shallots in butter over med heat for 3 min until translucent. Stir in flour and deglaze with white wine. Stir in stock, tomato paste, and hot sauce and bring to a boil. Add ½ lb crab and heavy cream and carefully bring back to a simmer, stirring constantly. Remove from heat and puree carefully in blender or processor (hot soup can rapidly expand and overflow), or use an immersion blender. Return bisque to pot and add salt and lemon juice to taste. Warm if necessary and garnish with reserved crabmeat and parsley.

Artichoke Tapenade on Toasted Bread
1 pkg (8 oz) frozen artichoke hearts, thawed and chopped
1 lg roasted red pepper, diced
1 lemon, juice of
1 T olive oil
whole garlic clove, peeled
salt and pepper to taste
sliced baguette
3 T Parmigiano-Reggiano, shredded
1 T flat-leaf parsley, chopped

Rub baguette slices with a little olive oil and broil briefly until toasted. While warm, rub lightly with garlic clove. Combine artichoke hearts, red pepper, lemon juice, olive oil, and salt and pepper. Top each with tapenade and a sprinkle of parsley and Parmigiano-Reggiano for garnish. Serve immediately. Yields 12-16 pieces.

Recipe Author/Pairings

Wine suggestion: A crisp, mineral-driven Muscadet with subtle citrus notes pair perfectly with shellfish.

Created by our Artisan Chef Greg Cabeza, this Crab Bisque will warm you from the inside out on cold winter evenings.

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