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.
Ingredients2 (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
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)