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So, a bisque may not be a recipe that you are expecting in August. However, shellfish tend to be a summer ingredient, at least in my mind. And if you throw a bunch of locally grown vegetables, it begins to make one think. Why shouldn’t bisque be a summer recipe? Obviously it’s not a dish you’re making on a hundred degree day without air conditioning, but if you have a cool, rainy day or a kitchen that’s cooled by AC, this is the recipe to try. Brought to you by Whitestone Country Inn, located in Kingston, Tennessee, it’s time to give it a try!
Crab Bisque
2015-01-29 11:03:17
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Ingredients
- 1 white onion (finely diced)
- 2 celery stalks (finely diced)
- 1 medium carrot (finely diced)
- 2 quarts hot water
- 3 tablespoons lobster base for seafood base
- 2 quarts heavy cream
- 11 ounces butter (2 ounces reserved)
- 9 ounces flour
- 1/4 cup white wine
- 1-2 shallots
- 15 cloves garlic
- 24 ounces crab neat
- 2 tablespoons Old Bay
- Salt and pepper to taste
Instructions
- Bring 2 quarts of water to a boil and add 3 tablespoons of lobster base. Whisk until combined and turn off heat.
- Combine 9 ounces of butter and flour in a stockpot over medium heat while whisking together. Cook roux until dark blond stage. This will take about 45 minutes over medium low heat stirring the entire time! Roux will burn quickly!
- While cooking the roux, sauté the onions, celery, carrots, garlic, and shallots over medium heat for about 10 minutes.
- Deglaze this pan with ¼ cup of white wine. Cook for 1-2 more minutes and remove from heat.
- After roux has reached its dark blonde state, begin to add 2 quarts of hot stock in 4 batches (2 cups at a time), whisking the entire time to prevent lumps. Once all the stock is incorporated, whisk in the heavy cream, crab meat, and sautéed vegetables.
- Add 2 tablespoons of Old Bay and a few cracks of fresh black pepper.
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