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Crab Bisque

Dungeness crab always reminds me of our family spending time on Whidbey in the summertime.  I always get so excited as my husband would pull up the traps; I’d be waiting eagerly to see if we’d caught any keepers as crabs of all sizes skittered across the beach.

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Serves: 8-10 Total Time: 1 hour

Ingredients

  • 2 (1 to 1 1/2 pound) cooked Dungeness crabs
  • 5 tablespoons unsalted butter
  • 1 large white onion, chopped
  • 3 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 cup all-purpose flour
  • 4 cloves garlic, smashed with the side of a knife
  • 2 cans (6 ounces) tomato paste
  • 2 cups dry white wine
  • 8 cups water
  • 4 bottles (8 ounces each) clam juice
  • 1/4 cup brandy
  • 2 cups heavy (whipping) cream
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon kosher salt
  • 2 teaspoons snipped fresh chives

Instructions

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Notes

From the Nordstrom Friends and Family Cookbook

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