Gourmet Crab Bisque
Some people will go their entire life without experiencing a ridiculously excellent gourmet crab bisque. They wander the earth aimlessly, not realizing what they are missing out on. It makes me sad to think about these people, I want to bring them into my home and show them my little lap of luxury.
Enjoying the finer things in life shouldn’t be only for the well off hoity-toities of the world. Everyone should be able to drive a mid-life-crisis convertible sports car while wearing designer sunglasses, have a butler waiting at home for your arrival and have only the best meals available at your beck and call.
Today I’m going to share the wealth with this mouth-watering experience. Cue the gold flakes falling from the sky. I’ll look after the gourmet meals at your beck and call – you look after the convertible, the designer sunglasses and the butler. Deal?
Everyone can live in the lap of luxury, even if only for one evening.
This recipe requires you to have two freshly cleaned, UNCOOKED, crabs. Here’s help with killing your crab or cleaning your crab if you need it.
Gourmet Crab Bisque Recipe
Ingredients:
- 2 Fresh and clean Dungeness crabs or 4-5 fresh and cleaned Blue crabs
- 1 Cup of tomato paste
- 1 Onion (diced)
- 2 Stalks of celery (chopped)
- 2 Carrots (chopped)
- 1 Sprig thyme or lemon thyme (chopped)
- 1/4 Cup of cilantro (chopped)
- 1/4 teaspoon of saffron
- 4 Cups of half and half, heavy cream or whipped cream (full Fat)
- 1/2 Cup of sherry
- Salt and pepper to taste
- 2 Tablespoons of Cornstarch for thickening
Method to the Rad-ness:
Bring 4 cups of water to a boil in a sauce pan with a steamer. Add the cleaned crab to the steamer and reduce the heat to medium. Steam the crabs for 9 minutes. Do not cook for longer. Remove the steamer with the crabs and immediately run the crabs under cold water to stop the cooking process.
Add the water from steaming the crabs to a medium pot along with the tomato paste, onions, celery, carrots, thyme, parsley and saffron and simmer for 1 hour. Do not cover.
Remove from heat and puree the soup with a hand mixer or blender.
Once fully blended put the soup back on medium heat and whisk in the cream fully and then add the sherry. Simmer while you mix the cornstarch with just enough water to make a runny paste. Slowly whisk in the cornstarch and simmer for another 20 minutes on low heat.
While your bisque is simmering, shell your crabs. Divide the crab meat among 4 bowls. When the bisque has finished simmering, divide the bisque evenly among the four bowls and serve hot.
- 2 Fresh and clean Dungeness crabs or 4-5 fresh and cleaned Blue crabs
- 1 Cup of tomato paste
- 1 Onion (diced)
- 2 Stalks of celery (chopped)
- 2 Carrots (chopped)
- 1 Sprig thyme or lemon thyme (chopped)
- ¼ Cup of cilantro (chopped)
- ¼ teaspoon of saffron
- 4 Cups of half and half, heavy cream or whipped cream (full Fat)
- ½ Cup of sherry
- Salt and pepper to taste
- 2 Tablespoons of Cornstarch for thickening
- Bring 4 cups of water to a boil in a sauce pan with a steamer. Add the cleaned crab to the steamer and reduce the heat to medium. Steam the crabs for 9 minutes. Do not cook for longer. Remove the steamer with the crabs and immediately run the crabs under cold water to stop the cooking process.
- Add the water from steaming the crabs to a medium pot along with the tomato paste, onions, celery, carrots, thyme, parsley and saffron and simmer for 1 hour. Do not cover.
- Remove from heat and puree the soup with a hand mixer or blender.
- Once fully blended put the soup back on medium heat and whisk in the cream fully and then add the sherry. Simmer while you mix the cornstarch with just enough water to make a runny paste. Slowly whisk in the cornstarch and simmer for another 20 minutes on low heat.
- While your bisque is simmering, shell your crabs. Divide the crab meat among 4 bowls. When the bisque has finished simmering, divide the bisque evenly among the four bowls and serve hot.
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