Post by: CP on July 06, 2023, 10:28:56 AM
Anyone care to share your crab bisques recipe?
Post by: blackpowderhunter on July 06, 2023, 10:41:47 AM
Just made up a double batch sunday night :tup:
¼ cup butter
¾ cup onion, chopped
42 oz chicken broth/seafood broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16ish ounces fresh lump crabmeat
Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
serve with some nice crusty bread
Post by: CP on July 06, 2023, 11:29:48 AM
Post by: scotsman on July 06, 2023, 12:00:17 PM
Post by: blackpowderhunter on July 06, 2023, 12:07:27 PM
Is your recipe above for a double batch? 20 oz lump meat is a lotta crab in the shell….Looks great!single batch.
i usually go just over 1 lb of meat in the reciple
2 lbs ish for a double batch.
you should be getting around 1/2 lb of meat or so out of each crab. so 2 or 3 crabs for a single batch, 5 or 6 for a double.
theres a LOT of meat in the bodies that lots of people dont take full advantage of.
Post by: merkaba93 on July 10, 2023, 08:13:44 PM
Stock-
2-4 Dungeness crab shelled meat removed and reserved
3 leeks well washed
4 celery stocks
3 carrots
1 bunch green onion
1 head garlic
2 bay leafs
10 pepper corns
Bouquet garni-
Parsley
Thyme
Dill
Cover ingredients with water and simmer for at least 4 hours.
Sauté 2 minced shallots. Add 1/4 cup brandy or cognac and ignite. When flames stop deglaze pan with 1/2 cup dry white wine. Whisk in 3 TBS tomato paste, 1/2 teaspoon Worcestershire sauce and seasonings. Add 2 cups crab stock and heat.
In another pot melt 1 stick of butter. Add 1/2 cup flour to make roux. Slowly add 2 cups cream while whisking. Add besumel to stock and whisk. Also whisk in a squeeze from half a lemon. Garnish with reserved crab meat and thyme.
Seasonings:
1 teaspoon smoked salt
1/2 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Post by: pianoman9701 on July 11, 2023, 09:57:47 AM
Post by: Alchase on July 11, 2023, 06:36:05 PM
I love Lobster Bisque, wild mushroom bisque, and the wife and I tried to his recipe about a month ago when we received 10 Dungeness crabs from my sister in New Port, Oregon.
It turned out great!
https://www.afarmgirlsdabbles.com/crab-bisque-recipe-juneau-alaska-mendenhall-glacier/