She-Crab Bisque - 16 oz

Prep

20 Minutes

Total

40 Minutes

Yield

6 Servings

Ingredients

She-Crab Bisque

  • 16 Oz Heron Point Crab Meat
  • 1/4 Cup Butter, unsalted
  • 2 Cloves Garlic, minced
  • 1 Each Bay leaf
  • 1 Cup Leeks, chopped
  • 1 Cup Carrot, peeled & chopped
  • 3/4 Cup Fennel, chopped
  • 2 Tbsp Sherry
  • 1 Cup Tomato, chopped
  • 1 Tbsp Tomato paste
  • 1/2 Cup White wine
  • 6 Cups Seafood stock
  • 1 Sprig Tarragon
  • 1/2 Cup Heavy cream
  • 1 Tbsp Old Bay
  • 2 tsp Paprika
  • 1 tsp Worcestershire
  • 1 Pinch Cayenne
  • 1 Tbsp Lemon juice
  • To Taste Salt & Pepper

Instructions

  1. In medium sauce pot, sauté garlic, leek, carrot, fennel, bay leaf in butter until fragrant, about 4 minutes
  2. Add tomato paste and stir 1 minute, add sherry and white wine, reduce for 2 minutes
  3. Add tomatoes, stock, tarragon, heavy cream and bring to a boil, simmer 15 minutes
  4. Remove bay leaf and transfer soup to a blender. Add old Bay, paprika, cayenne, Worcestershire, lemon juice, salt & pepper, blend soup until smooth. Season with more salt & pepper if need
  5. In small sauce pan, melt butter and warm crab meat through. Season with salt, pepper and a squeeze of lemon juice. Serve immediately on top of soup