Crab Bisque

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 1 kg (2 lb 4 oz) live crabs
  • 50


  1. Freeze the crabs for 2 hours to immobilise them, then drop them into boiling water and cook just until the shells turn red. Remove with tongs and set aside until cool enough to handle.
  2. Following steps 3–5 on, cut the crab and pick out the meat from the body. Reserve four crab claws and pick the meat out of