Crab Bisque

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 Roux
• 1 lb Mirepoix
• 3 oz tomato paste
• Fresh crab
• 16 oz heavy cream
• 1 tsp paprika + ceyenne
• Salt, pepper, tarragon?

Instructions

1. Rinse the shells well and chop. Drain and dry well.
2. Brown the shells in olive oil, stirring frequently, until they turn bright pink or red, then remove them from the pan.
3. Add mirepoix and cook over medium heat for 20-30 minutes, until vegetables are tender and onions are brown.
4. Add back shells and sweat for ~10 minutes.
5. Add tomato paste and cook until it turns rusty brown.
6. Deglaze/flambe with sherry and whiskey.
7. Add stock. Reduce by half. Stir frequently while cooking for 45-60 minutes, skimming throughout.
8. Add blond roux, balance liquids and solids if needed, and cook 10 minutes more.
9. Add paprika, ceyenne, salt, pepper.
10. Strain in cheesecloth.
11. Return the bisque to a simmer for a few minutes.
12. Chill immediately if desired for up to several days.
13. Return the bisque to medium heat, bring to a simmer.
14. Separately bring cream to a simmer and add gradually to the bisque.
15. Garnish with fresh crab, tarragon.