…tasty bites to stimulate your taste buds..

I was out of town for a pharmacy conference in Anaheim for a few days and have not had time to blog.  It felt really nice to be back home and back to my daily routine.  For dinner, I decided to make crab bisque, inspired by a crab dish that I had at Joe’s Crab Shack near our hotel.  French in origin, bisque is a smooth and creamy soup based on a strained broth of crustaceans, usually lobster, crab, shrimp, and even crayfish.  I paired the bisque with toasted baguettes and a glass of white wine.  If you are entertaining guests this holiday, this bisque would be a perfect start to your dinner party.

Ingredients

2 (1 1/2-pound) crabs
1/2 cup coarsely chopped shallots or onions
1 cup coarsely chopped leeks
1 cup coarsely chopped carrots
1 cup of chopped tomatoes
1 clove of garlic
1/2 tsp saffron
1 tbsp of olive oil
1 cup heavy cream
1/2 cup white wine
1 tsp freshly ground black pepper
2 tbsps cornstarch
1 tbsp sugar
chives for garnish

Directions

Fill a large stockpot with 3 cups of water and bring to a boil.  Place the crabs in the water and steam for 15 minutes.  Discard the water. (you can also save 1-2 cups of this original stock if you want a stronger crab taste)

Remove crab meats from the body and claws.  Save the shells.

Place 5 cups of water in a clean stockpot and turn on high heat.  Put the shells in the stockpot and cook for 30 minutes.  This should yield 4 cups of crab stock.

Add olive oil to a large sauté pan and turn on medium heat.  Add the garlic, shallots, leeks, carrots, tomatoes, and saffron and sauté for 20 minutes.

Add 4 cups of strained crab stock to the sautéed vegetables. Turn down heat and simmer for 30 minutes.

Press entire contents of sautéed pan through sieve into a clean sauté pan.

To finish the bisque, add heavy cream slowly, using whisk to blend.  Add white wine. Simmer on low heat for 15 minutes; bisque will thicken slightly.

Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk.  Simmer on low heat for another 15 minutes.  Add pepper and sugar (more if you like a sweeter taste).

Place pieces of previous cleaned crab meat in bowl and add 1 cup of bisque.

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Comments on: "Homemade Crab Bisque with Saffron" (4)

  1. This looks yummy! Im going to make my own variation tn by mixing it with this bisque recipe, any suggestions?

    http://www.fourgreensteps.com/community/recipes/soups-a-stews/roasted-butternut-bisque

  2. Are you going for more butternut squash or crab flavor? You can definitely replace the carrots with the squash. Have fun experimenting!

  3. Saffron is so good with seafood!
    Love your recipe!

  4. I like saffron a lot and didn’t realize how expensive it was until I started working with it.

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