Much Ado About Crab Bisque – Recipe
Since crabs are in season there were quite a few lovely live specimens at the market. How could I resist? Unfortunately, the hubby wasn’t quite on board. Complaining about how these crabs didn’t have any meat in them… How they were just for flavoring things… What was I going to make with them? etc etc etc.
I was not having it! They were alive (so obviously fresh). And at a great price. I had to have them. After a bit of huffing and puffing and moaning, on my part, he eventually caved.
Happy Wife, Happy Life!
I came up with this recipe on the way home from the market. And we cooked it together once we got home.
When it was all said and done, he was quite happy too. Not just cause he had a happy wife, but also because he had a nice fully belly.
The (easiest) way to a man’s heart is through his stomach.
1 kg (2.2 lbs) blue crabs (cleaned)
8 green onions
2 small potatoes
5 tbsp butter
3 tbsp flour
2 bay leaves (dried or 1 fresh)
1/2 cup white wine
rind of 1/2 lemon
Serves: 4 – Total time: approx. 1 hr 15 min.
1. Separate claws and legs from body of crabs.
2. Place the body of the crab into a heavy plastic bag, smashing them into pieces using a rolling pin.
3. Heat a large pot with 1 tbsp butter on medium heat. Once the butter has melted add the crab claws and legs. Cook for about 4-5 minutes, until claws turn red. Remove from pan.
3. While the claws are cooking, cut the green onions into half, and chop the carrot into large pieces
4. Add another tbsp of butter to pan. Once melted add smashed crab body, onions, carrots and thyme. Saute until crab turns red. About 5-6 minutes.
5. Deglaze pan with wine, letting wine cook out.
6. Add lemon rind, bay leaves, salt, pepper and water to cover all ingredients by about an inch.
7. Simmer for about 45 minutes with lid off, removing the fizz that bubbles up to the top.
8. While the pot is simmering, remove crab meat from claws and legs. Set aside meat. (feel free to add shell bits into the pot with broth).
9. Peel and chop potatoes into small bits. Place in a bit of water to prevent browning.
10. Remove crab broth from fire. Once cool enough to handle, strain liquid from large bits. Set aside broth. Discard solid bits.
11. Add 3 tbsp of butter into pot you made broth in. Melt butter on medium heat, then add 3 tbsp flour. Cook for 1-2 minutes, until slightly golden.
12. Slowly add broth but moving whisk quickly to prevent the formation of lumps.
13. Add drained potatoes and cook for about 10 – 15 minutes, stirring frequently until sauce thickens and potatoes are cooked through. (Yes, the potatoes are supposed to get a little mashed during this step.)
14. Add crab meat to soup. Check for salt and pepper.