Anyone got a recipe for crab bisque?

Question

I live in North Shields UK and have access to brilliant brown crabs - live or fresh boiled. I love crab soup - how do I make it?

James M - talking shellfish not parasites?

Answer 1

Oh my god, sounds delicious. Would you like to make me dinner tonight?? :)

Here's a great recipe:

Stock ingredients:
4-6 cups crab shells
1/2 cup dry white wine
1 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
2 Tbsp tomato paste
2 sprigs of thyme
Several sprigs parsley
1 bay leaf
10-15 whole peppercorns
2 teaspoons salt

Soup ingredients:
2 Tbsp butter, unsalted
1/3 cup shallots, chopped
3/4 cup dry white wine
4 cups of shellfish stock
¼ cup white rice
2 Tbsp tomato paste
1 ¼ lb or more of cooked crabmeat
1 ¼ cup heavy cream
½ teaspoon salt
1/8 teaspoon cayenne pepper

Making the stock
Before making the bisque, you'll need to make the shellfish stock (see these instructions for details and photos).

1 Break crab shells into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush. Don't crush too small. You can even skip this step if you want, if your shell pieces are already well broken up. Put in a large stock pot and cover with an inch (but no more than an inch) of water.

2 Put the stove temperature on medium high and slowly heat the shells in the water. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium. Do not let it boil. You want to maintain the temperature at just below a simmer, where the bubbles just occasionally come up to the surface. Do not stir the shells. Stirring will muddy up the stock. As the bubbles come up to the surface a film of foam will develop on the surface. Use a large slotted spoon to skim away this foam. Let the shells cook like this for about an hour; skim the foam every few minutes. The foam comes from shells releasing impurities as their temperature increases.

3 Put the thyme, bay leaves, and parsley in cheese cloth. Secure with kitchen string to make a bouquet garni.

4 Once the stock has stopped releasing foam, you can add the wine, onions, carrots, celery, tomato paste, herb bouquet garni, and peppercorns. Bring to a low simmer and reduce heat so that the stock continues to simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off. Add salt and remove from heat.

5 Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl. Pour the stock into the strainer. Discard the solids. Either use the stock right away, or cool for future use. If you aren't going to use in a couple of days, freeze (remember to leave some head room at the top of your freezer container for the liquid to expand as it freezes.)

Makes 2-3 quarts. Reserve 4 cups for the crab bisque, refrigerate or freeze the rest.

Making the bisque
Now on to the bisque...

6 In a large, 4 or 6 quart saucepan, melt butter on medium heat, add the shallots and cook gently until translucent, about 5 minutes.

7 Add the wine, stock, white rice, and tomato paste. Raise the heat and bring to a simmer; reduce heat to continue to simmer until rice is completely cooked, about 25 minutes. Remove from heat and let cool for several minutes.

8 Add about two thirds of the crab meat to the soup. Working in batches, ladle the soup into a blender and purée until completely smooth. Return puréed soup back to soup pan.

9 Add cream and gently heat soup until it is hot enough for serving. Add the remaining one third of the crab meat. Add salt and cayenne pepper to taste (about ½ teaspoon salt and 1/8 teaspoon cayenne).

Serves 4.

Answer 2

Hope this helps;

Crab bisque

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients
200ml/7fl oz fish stock
1 garlic clove, finely sliced
2 spring onions, chopped
1 tsp tomato ketchup
50g/1¾oz tinned chopped tomatoes
1 tbsp red wine
50g/1¾oz brown crab meat
salt and freshly ground black pepper
2 tbsp double cream

Method
1. Place the fish stock in a medium size saucepan over a medium heat.
2. Add all of the ingredients, except the salt and freshly ground black pepper and the cream. Bring to the boil, then reduce the heat and simmer gently for ten minutes.
3. Pour the mixture into a food processor and blend until smooth.
4. Season, to taste, with salt and freshly ground black pepper and serve in a bowl with a swirl of cream

Answer 3

Crab Bisque
Once you taste this rich soup, you'll want to make extra batches.


This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."

Preparation time: 15 minutes
Cooking time: 15 minutes

You Will Need
1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter or margarine
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed


What to Do
1. In a large saucepan or soup kettle, sauté celery, onion and green pepper in butter until tender.

2. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves.

3. Transfer to a freezer container; cover and freeze for up to 3 months.

Answer 4

This is my abolute favorite, even though the recipe calls it a chowder. However, here are my changes. First, save your shells from dinner the night before. Make stock, same way as a chicken stock and use that in place of water, using the leafy tops along with the celery. Instead of tomato, use chopped red bell pepper. And use half and half or cream instead of milk. And the amount of potatoes varies depending on how big they are. I usually only use 1 or 2. The stock really makes this dish.

Answer 5

Corn and Crab Bisque

1/2 cup chop celery
1/2 cup chopped green onions
1/4 cup chopped green pepper
1/2 cup butter, melted
2 cans of potato soup
1 can cream corn
1 1/2 cups half and half
1 1/2 cups milk
2 bay leaves
1 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
Dash hot sauce
1 lb. Crab Meat
Chop parsley and lemon slices, optional


Saute' celery, green pepper and onions in butter, in Dutch oven. Add
soup, corn, half and half, milk, bay leaves, thyme, garlic powder,
pepper and hot sauce; cook until thoroughly heated. Gently stir in
Crab Meat and heat. Discard bay leaves. Garnish with parsley and lemon
slices if desired. Yield: 11 cups.

Answer 6

there is a great website called cooks.com you should be able to find the recipe there. Good luck

Answer 7

no but you could try Delia Smith recipe book

Answer 8

plz do urself a favour & stay away from them the last time i was risque i ended up the same go 2 ur g.p or pharmacist.

Answer 9

not on me but you could try allrecipes.com

Answer 10

they are both crap