
Shore crab bisque

by:




Turn the crab onto its back with its eyes facing you. Drive a thick skewer between the eyes into the center of the crab. Then lift up the tail flap and drive the skewer down into the center of the body. When the crab is dead its legs vvill go limp. Bring a large pan of heavily-salted vvater to the boil (i.e. 1/2 cup/150 g salt to every 10 pints/4.5 liters of vvater). Add the crab and bring back to a boil. Cook those up to 1 1/4 lb (550 g) for 15 minutes, those up to 2 lb (900 g) for 20 minutes, those up to 3 1/4 lb (1.5 kg) for 25 minutes, and any larger for 30 minutes. Remove and let cool. The amount and type of meat you'll get will depend on the crab: Dungeness, for example, will yield more chunk or lump meat than blue crab. Shown here is a European brown crab, which contains both white and creamy brown meat. If the meat is put back into the shell, the crab is described as "dressed".
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 lb (900 g) shore crabs or ( other small crabs, washed)
1/4 cup (50 g) butter
1/4 cup (50 g) each minced onion, carrot, and celery
1 leaf bay
2 tablespoons Cognac
4 tomatoes
1 teaspoon tomato paste
5 tablespoons dry white wine
1 sprig of tarragon
7 1/2 cups (1.75 liters) Fish Stock
4 tablespoons heavy cream
pinch of cayenne pepper
2 teaspoons lemon juice
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 377
- Total Fat: 11.4 g
- Saturated Fat: 4.6 g
- Trans Fat: 0.1 g
- Cholesterol: 155.4 mg
- Sodium: 1411.7 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.7 g
- Sugars: 3.9 g
- Protein: 50.9 g
preparation

comments