Crab Bisque
France's classic crab bisque: shells simmered for a rich stock, blended with cream, brandy and tomato paste into a silky smooth.
Overview
A rich and elegant seafood bisque featuring fresh crab cooked in a flavorful broth with brandy and cream. The soup is strained for smoothness, highlighting the sweet crab meat with a touch of spice from cayenne.
Ingredients
Base
- 50 grams butter
Aromatics
- ½ carrot (finely chopped)
- ½ onion (finely chopped)
- 1 celery stalk (finely chopped)
Protein
- 1 kg live crabs (cleaned and claws detached)
Seasonings
- 1 bay leaf
- 2 thyme sprigs
- 2 tablespoons tomato purée
- ¼ teaspoon cayenne pepper
Liquid/Broth
- 150 ml dry white wine
- 1 litre fish stock
- 500 ml water
Other
- 2 tablespoons brandy
- 60 grams rice
- 3 tablespoons double cream
Method
Stage 1 - Cook crab
- Heat the butter in a large saucepan.
- Add the vegetables, bay leaf and thyme and cook over a medium heat for 3 minutes, making sure that the vegetables do not colour.
- Add the crab claws, legs and bodies and cook for 5 minutes, or until the crab shells turn red.
Stage 2 - Build broth
- Add the tomato paste, brandy and white wine and simmer for 2 minutes, or until reduced by half.
- Add the stock along with 500 ml of water and bring to the boil.
- As soon as the liquid boils, reduce the heat and simmer gently for 5 minutes.
- Remove the crab shells, leaving the crab meat in the stock, and reserve the claws to use as a garnish.
- Finely crush the shells in a mortar and pestle.
- Return the crushed shells to the soup with the rice.
- Bring to the boil, and immediately reduce to a simmer again and cook for 20 minutes, or until soft.
Stage 3 - Strain and finish
- Immediately strain the bisque into a clean saucepan through a fine sieve lined with damp muslin, pressing down to extract as much liquid as possible.
- Add the cream and season with salt and cayenne pepper, then gently reheat.
- Serve at once, garnished with the crab claws.
Notes
- Crab: Use fresh live crabs for best flavor; cleaning can be done by a fishmonger.
- Straining: Use muslin for a smooth bisque; press firmly to extract all flavor.
- Brandy: Adds depth; substitute with sherry if preferred.
- Cream: Stir in just before serving to prevent curdling.
Serving
Serve hot in bowls, garnished with reserved crab claws. Pair with crusty bread.
Storage
- Refrigerate up to 2 days; reheat gently.
- Freezes well for up to 1 month (without cream; add fresh).
- Best eaten fresh for optimal seafood flavor.
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