RecipesLoch Fyne Recipes

Crab Bisque

Crab Bisque

Information

Serves: 6

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This makes a sumptuous start to a meal. The bisque is very rich, so follow with a light main course.

Shopping List

Stock:

  • 1 medium carrot, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 stalks of celery, coarsely chopped
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 10 peppercorns
  • 1 1/2 litres fish stock
  • 1 large glass dry white wine

Bisque:

  • 4 tbsp butter
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 2 stalks celery, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon flat-leafed parsley, finely chopped
  • 4 tbsp plain flour
  • 1 tbsp fresh thyme, finely chopped
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp freshly milled black pepper
  • 250g fresh white crabmeat
  • 150g brown crabmeat
  • 4 tbsp brandy
  • 8 shelled crab claws for garnish (optional)
  • Flat-leafed parsley for garnish

Cooking Instructions


1. Prepare stock: In a large stockpot, add all stock ingredients and bring to a boil, then lower heat and simmer for 20 minutes. Strain through a fine sieve into a large bowl and discard the solids. Cover the liquid and set aside.

2. Prepare bisque: In a stockpot, melt the butter over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened -- about 10 minutes. Add the garlic and cook for 2 more minutes. Stir in the parsley, flour, thyme, tomato paste, salt, and black pepper. Cook and continue to stir for 1 minute. Stir in the stock and bring to a boil. Reduce heat to medium-low and allow mixture to simmer for about 20 minutes. Stir in the white and brown crabmeat and brandy.  Simmer for about 10 minutes.

3. Keep warm. When ready to serve, transfer to a tureen or rimmed soup bowls. Garnish with crab claws and parsley leaves.

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