King Crab Bisque

Name: King Crab Bisque
Ingredients: 3/4 lb. king crab leg; 2 Tbl olive oil; 1 cup thinly sliced onion; 1 cup thinly sliced celery; 1 cup thinly sliced carrots; 2 garlic cloves, sliced; 1/3 cup flour; 1 Tbl tomato paste; 1 tsp dried taragon; 1/4 tsp paprika; pinch cayenne pepper; 3 1/2 c chicken or fish stock; 2 cups water; 2 bay leaves; 1/2 c whipping cream; salt and pepper to taste; 2 oz brandy; 1 green onion, finely chopped

18 ingredients

1 steps

Ingredients

3/4 lb. king crab leg
2 Tbl olive oil
1 cup thinly sliced onion
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 garlic cloves, sliced
1/3 cup flour
1 Tbl tomato paste
1 tsp dried taragon
1/4 tsp paprika
pinch cayenne pepper
3 1/2 c chicken or fish stock
2 cups water
2 bay leaves
1/2 c whipping cream
salt and pepper to taste
2 oz brandy
1 green onion, finely chopped

Directions

1

{"0":"Using kitchen sheers, cut open the crab legs lengthwise and then removes as much of the meat as you can. Slice the crabmeat into small, bite sized pieces, set in a bowl, cover, and store in the fridge until needed. Cut the shells into smaller pieces.","2":"Place the oil in a pot and set over medium heat. Add the crab shells, onions, celery, carrots and garlic, and cook 5 minutes, until the vegetables are tender. Mix in the flour, tomato paste, tarragon, paprika and cayenne, and cook 2 minutes.","4":"While stirring, slowly add the stock and water. Mix in the bay leaves, bring to a gentle simmer for 30 minutes. Strain the mixture through a fine sieve into another pot, firmly pushing on the shells with the bottom of a ladle to extract as much liquid as you can. (The bisque can be made to this point up to a day in advandce, cool to room temperature, cover and refrigerate until ready to reheat and serve.)","6":"Bring the bisque back to a simmer, mix in the reserved sliced crab, cream, salt and pepper and heat through 3-4 minutes.","8":"Dived the brandy among four heated soup bowls. Ladle in the bisque, sprinkle with green onion, and serve."}