Recipe: Creamy Crab BisqueMarch 1st, 2013 |
This recipe was super awesome, but honestly I would change a few things about it. I’m not normally a seafood guy, so limiting that taste appeals to me. I would use less clam juice, and instead of canned crab I would use fresh lobster. Also, I would skip the tarragon completely (use chives or green onion, instead). I’m not a fan of it.
Creamy Crab Bisque
4 tbsp unsalted butter
1 cup diced leeks
1/2 cup diced carrots
1/2 cup diced celery
1 tbsp tomato paste
1/4 cup all-purpose flour
1 cup dry white wine
2 cups bottled clam juice
3 cups half and half
1/4 cup dry sherry
salt and pepper to taste
3 cans jumbo lump crab meat
1) Melt butter in a large pot over medium heat. Add leeks, carrots, and celery; sweat until carrot softens, about 8 minutes. Stir in tomato paste and cook 1 minute. Add flour and cook 1 minute.
2) Deglaze pot with wine and simmer until nearly evaporated. Whisk in clam juice, half and half, and sherry. Cook bisque just until it boils, stirring occasionally, then season with salt and pepper.
3) Off heat, puree bisque with a handheld blender.
4) Heat bisque over medium just until foam subsides, about 5 minutes
5) Divide bisque among soup bowls. Top each serving with crab, and garnish with tarragon