CRAB COOKERS RECIPES

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CRAB BISQUE | WILLIAMS SONOMA



Crab Bisque | Williams Sonoma image

The best-tasting crabmeat comes from crabs you cook yourself. If you have access to live crabs, use them to make this bisque. Two 2-lb. Dungeness crabs or eight to ten hard-shelled blue crabs will yield about 1 lb. of crabmeat. You can also buy cooked crabs and extract the meat. Fresh lump crabmeat is the next-best option, especially if you are short on time; look for it at fish markets. Otherwise, use frozen or canned crabmeat, drained and quickly rinsed.

Provided by WILLIAMS-SONOMA.COM

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 9

1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream
Kosher salt and freshly ground white pepper,<br>&nbsp; to taste
3&#8260;4 to 1 lb. fresh or thawed frozen lump<br>&nbsp; crabmeat, picked over for shell fragments<br>&nbsp; (3 to 4 cups)
1&#8260;2 cup dry sherry, dry Marsala or Madeira
Minced fresh tarragon or flat-leaf parsley<br>&nbsp for garnish

Steps:

  • In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and saut&#233; until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.
  • Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.

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