Bisque de crabes verts

Green crab bisque, rouille and Gruyère cheese

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Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

Lobster is a popular choice for a bisque – the classic French soup made from crustacean shells – but I like to use crabs, not only because they are much less expensive and more readily available than lobster, but simply because I prefer their flavour.

It was during a family holiday to Aberdovey in Wales that I first tried out this recipe and I’ve stuck with that version ever since. Claire and I wanted to take the children away to do something that would keep them entertained, so we