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butter crabs onion celery carrot tomatoes garlic tomato paste white wine fish thyme paprika cayenne stalk lemongrass lime heavy cream salt pepper pepper yellow pepper Creme Fraiche
Viewed: 52 - Published at: 3 years agoIngredients
- 1 tablespoon butter
- 1 12 lbs dungeness crabs, broken into small sections
- 12 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 12 cup tomatoes, chopped
- 1 tablespoon garlic, chopped
- 2 tablespoons tomato paste
- 12 cup white wine
- 24 ounces fish stock
- 1 teaspoon thyme
- 1 tablespoon paprika
- 18 teaspoon cayenne (or to taste)
- 1 stalk lemongrass
- 2 kaffir lime leaves
- 1 heavy cream
- 1 pinch salt
- 1 pinch pepper
- 1 poblano pepper, seeded, roasted, peeled and pureed
- 12 yellow pepper, seeded, roasted and pureed
- 1 cup creme fraiche
Method
- For the Crab Bisque: In a deep stock pot, heat butter over medium heat and saute crab sections until they become bright red.
- Remove from pot and reserve.
- Add onion, celery and carrot to stockpot, and saute for 5 minutes.
- Add tomato, garlic and saute 2 more minutes.
- Add tomato paste and combine well.
- Add wine and deglaze pan until almost dry.
- Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves.
- Bring to boil and reduce heat to a simmer.
- Simmer for 15 minutes.
- While the bisque is reducing, crack and remove crab meat from sauteed crab sections and set aside.
- Add heavy cream and simmer for 15 minutes.
- Strain the bisque and season to taste with salt and pepper.
- For the Pepper Creme Fraiche: Mix pablano pepper puree and yellow pepper puree together in small bowl.
- Add creme Fraiche and mix well.
- Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper creme Fraiche.
