Recipe courtesy of Wolfgang Puck
Episode: Crabs are King
Save Recipe Print
Dungeness Crab Bisque
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.

In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.

Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Lobster Bisque

Recipe courtesy of Bobby Flay

Shrimp Bisque

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ina Garten

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Drawn Butter for Steamed Lobster, Crabs, or Clams

Recipe courtesy of Food Network Kitchen

Dungeness Crab Roll

Recipe courtesy of Robert Irvine

Dungeness Crab Boil

Recipe courtesy of Jenn Louis

Browse Reviews By Keyword

          Latest Stories