Dungeness Crab Bisque
Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981
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- Recipe categories: Shellfish, Crab, Dairy, Vegetables, Shallot, Carrot, Celery, Tomato,
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Total Reviews: 5
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By gardner12am_9660421
Yakima, WA
on January 09, 2011
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I made this for my family and they could not stop talking about it for days. Wounderful!!!! So good it sould be the main dish.
By ruskozak_12503296
Millbrae, 43
on January 01, 2010
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I made the big mistake of straining the soup and throwing away all the vegetable and keeping the broth. So my bisque was more like a soup then a bisque. I'll attempt this again sometime in the future. I give it good because even with just the broth it tasted well, so i can only speculate that if i would have done it properly then it would be excellent.
By carriecuisine_1...
portland, 77
on November 21, 2009
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i used to be a soup chef in canada, my boss' recipe was not as good as this. even when i had to pick and deal with 100 crab shells, this recipe was more work but a better result. i bought my crabs, cooked 7 minutes...picked out my meat...returned the shells and bodies with celery and tomatoes and thyme and simmered that for a while....then followed this recipe pretty much as written. i'm serving it as first course on thanksgiving with a pacific nw twist.
By veggiegirl28
on May 31, 2009
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It takes alot for me to be really blown away by a soup or a bisque - but OMG this is IT - really impressive. This is a keeper - from a dinner recipe for me to a recipe for a dinner party. I thought at first this might be too many steps to bother, but I am so glad I bothered! Threw in some tarragon and thyme from the garden and didn't skimp on the shallots. YUM-MY
By graceb10_379525
sea bright, NJ
on May 26, 2004
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wonderful full bodied,rich and creamy flavour with a subtle hint of heat on pallette