667 Bisque or Cullis of Crab

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Proceed in the same way as for Bisque of Crayfish replacing the crayfish with small or medium-sized crabs. The crabs should preferably be allowed to clean themselves by soaking for 2–3 hours in cold water.