https://recipes.jackohare.com/index.php?action=history&feed=atom&title=Crab_Bisque 2026-05-08T15:37:45Z Revision history for this page on the wiki MediaWiki 1.41.5 https://recipes.jackohare.com/index.php?title=Crab_Bisque&diff=22&oldid=prev 2010-12-25T02:55:29Z

<p>Created page with &quot;==Yield== Makes 1 gallon. ==Ingredients== *3 oz olive oil *2 lb crab shells *1 gal shellfish or fish stock *1.125 cup very dry sherry + whiskey *5 oz blond <a href="/index.php?title=Roux" title="Roux">Roux</a> *1 lb [[Mire...&quot;</p> <p><b>New page</b></p><div>==Yield==<br /> Makes 1 gallon.<br /> <br /> ==Ingredients==<br /> *3 oz olive oil<br /> *2 lb crab shells<br /> *1 gal shellfish or fish stock<br /> *1.125 cup very dry sherry + whiskey<br /> *5 oz blond [[Roux]]<br /> *1 lb [[Mirepoix]]<br /> *3 oz tomato paste<br /> *Fresh crab<br /> *16 oz heavy cream<br /> *1 tsp paprika + ceyenne<br /> *Salt, pepper, tarragon?<br /> <br /> ==Instructions==<br /> #Rinse the shells well and chop. Drain and dry well.<br /> #Brown the shells in olive oil, stirring frequently, until they turn bright pink or red, then remove them from the pan.<br /> #Add mirepoix and cook over medium heat for 20-30 minutes, until vegetables are tender and onions are brown.<br /> #Add back shells and sweat for ~10 minutes.<br /> #Add tomato paste and cook until it turns rusty brown.<br /> #Deglaze/flambe with sherry and whiskey.<br /> #Add stock. Reduce by half. Stir frequently while cooking for 45-60 minutes, skimming throughout.<br /> #Add blond roux, balance liquids and solids if needed, and cook 10 minutes more.<br /> #Add paprika, ceyenne, salt, pepper.<br /> #Strain in cheesecloth.<br /> #Return the bisque to a simmer for a few minutes.<br /> #Chill immediately if desired for up to several days.<br /> #Return the bisque to medium heat, bring to a simmer.<br /> #Separately bring cream to a simmer and add gradually to the bisque.<br /> #Garnish with fresh crab, tarragon.</div>

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