Crab Bisque

Name: Crab Bisque
Yield: Serves 4
Ingredients: ½ carrot, finely chopped; ½ onion, finely chopped; 1 kg (2 lb 4 oz) live crabs; 50 g (1¾ oz) butter; 2 thyme sprigs; 1 bay leaf; 1 celery stalk, finely chopped; 1 litre (35 fl oz/4 cups) fish stock; 150 ml (5 fl oz) dry white wine; 2 tablespoons brandy; 2 tablespoons tomato paste (concentrated purée); 60 g (2¼ oz/⅓ cup) medium-grain rice; ¼ teaspoon cayenne pepper, or to taste; 60 ml (2 fl oz/¼ cup) cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 kg (2 lb 4 oz) live crabs
50

Main course
Pescatarian
Gluten-free
Soup

Method

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.
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