Buying the Best Crab for Crab Bisque
When buying crab, ask the guy or gal behind the counter when they got the shipment in. The answer you want to hear is “this morning”. If the crab came in that morning, or even the day before, it should be good. If it is 3 or 4 days, I would wait until the next shipment. Make sure that you get a crab that is at least 2 pounds. If they don’t have any that big displayed, ask if they have any more in the back. Have them clean the crabs and crack them.
Making Shellfish Stock for Crab Bisque
To make this creamy, flavorful crab bisque, you will need to make some homemade shellfish stock, so it pays to keep your leftover shells and freeze them until you have the occasion to make the stock. Making stock isn’t hard, like making chicken stock, it just takes time. You can freeze it in advance of using it.
Alternatives to Shellfish Stock
Taking the time to make your own shellfish stock for this bisque is well worth it, but you can make it without that step by substituting any of following for homemade shellfish stock; know that the flavor won’t be quite the same.
Vegetable stockStorebought shellfish stockSeafood stockFish bouillon or fish base
Make it Alcohol-Free
To make this alcohol-free, use stock spiked with a teaspoon or so of vinegar instead of the white wine.
Can You Make This With Other Crab?
In addition to Dungeness crab, you can also use the cooked, cleaned meat of these other crab varieties.
Stone crabSnow crabKing crabBlue crabStorebought lump crab meat
If you are lucky enough to have freshly caught live crab, you’ll need to steam and pick the crabs first. Be sure to save those shells!
What to Serve With Crab Bisque
This creamy bisque would be fantastic with cheese biscuits or simple oyster crackers. To make this a meal, serve it with asparagus, a fresh, crisp green salad, or grilled cheese.
More Seafood Soup Recipes to Try!
Clam Chowder with Corn Moqueca (Brazilian Fish Stew) Smoked Salmon Bisque Oyster Stew Manhattan Clam Chowder
The directions call for separated shells and crab meat. If you’re using fresh crab, clean and cook it before picking the crab out of the shells.
4 to 6 cups crab shells 1/2 cup dry white wine 1 large yellow onion, sliced or chopped 1 carrot, roughly sliced or chopped 1 rib celery, roughly sliced or chopped 2 tablespoons tomato paste 2 sprigs thyme Several sprigs parsley 1 bay leaf 10 to 15 whole peppercorns 2 teaspoons kosher salt
Soup ingredients
2 tablespoons butter, unsalted 1/3 cup shallots, chopped 3/4 cup dry white wine 4 cups shellfish stock 1/4 cup white rice 2 tablespoons tomato paste 1 1/4 pounds cooked crabmeat, or more if desired 1 1/4 cups heavy cream 1/2 teaspoon salt 1/8 teaspoon cayenne pepper
Make the bisque
Do not let the water boil! You want to keep the water temp at just below a simmer, around 180°F if you have an instant thermometer. The bubbles should only occasionally come up to the surface. Do not stir! Stirring the shells will muddy the stock. As foam develops on the surface of the water, skim it away with a large spoon. Keep skimming off the foam every so often, and maintaining the heat at just below a simmer, for about an hour. Increase the heat to return the stock to a low simmer, then lower the heat to maintain that very low simmer for 30 minutes. Skim off any new foam that develops. Add salt and remove from heat. Then place a few layers of dampened cheesecloth or paper towels over a large, fine mesh strainer placed over a large bowl or another pot. Pour the stock through the strainer to strain. Discard the solids. Either use the stock right away, or cool for future use. If you aren’t going to use the stock in a couple of days, you can freeze it. Remember to leave enough headroom at the top of any jar you use so that the liquid has room to expand as it freezes. You should use frozen shellfish stock up within 2 months. Makes 2 to 3 quarts. Reserve 4 cups for the crab bisque, refrigerate or freeze the rest.
