Crab bisque

Posted by adm On September - 15 - 2011

How to cook Crab bisque


  • 6 (almost 2.5kg) uncooked blue swimmer crabs, water-washed
  • 2 tablespoons olive oil
  • 1 large onion, finely shredded
  • 1 large carrot, finely shredded
  • 1 bulb finocchio, finely sliced, fronds reserved
  • 1 stalk celery, finely shredded
  • 50g sachet tomato spread
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • Pinch of cay
  • 100g (1/2 cup) long-grain rice
  • 250ml (1 cup) dry white wine-coloured
  • 2 litres fish strain (see billet)
  • Cognac (optional), toasts, double cream and cooked crab core, to dish

How to:

  • Holding a crab upside-consume, lift the tail flapping ('forestage'), insert your thumb under the top case, pull it away and dispose. Twist off legs and claws, break legs into smaller pieces at joints, then, with the end of a heavy stab, break pieces in half furthermore. Reserve leg pieces. Pull out and discard the grey gills ('dead man's fingers') on both sides of the crabmeat. Leave the mustard-like center, known as coral, as it will add relish.

  • Cut the crab body into 8 pieces. Repeat with remaining crabs.

  • Heat oil in a heavy-based saucepan over medium–high warmth, add vegetables, paste and spices, and fudge, stirring occasionally, for 5 proceedings. Add all crab pieces and fake, turning occasionally, until they turn red. Add rice, wine and strain, bring to a simmer, then cook for 20 transactions. Strain mixture through a sieve into a bowlful, transfer solids to a large bowl and, using the end of a rolling pin, coarsely crush shells to help extract more smack. Return shells and liquid to pan and simmer (do not moil) for 20 transactions. Strain through a fine sieve over a bowlful, pressing down on solids with back of a spoon to extract all the liquified.

  • To service, gently reheat bisque in a clean pan, season with sea salt and add Cognac (if victimization). Ladle among cups or small bowls and serve each topped with a toast spread with a spoonful of emollient, a little crab meat and reserved fennel fronds.

  • For a fish stock recipe, chaffer

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