This recipe is the creation of friend and talented chef Ben Bettinger. Executive chef at Beaker & Flask, he is a star on the Portland, Oregon, food scene. He makes this bisque as an elegant starter when white carrots and crab are in season. The recipe has two parts, both of them easy and straightforward. First you make the crab stock and then you complete the bisque using the flavorful, sweet stock. You don’t need to make it all on the same day. To break up the time involved, I suggest you make the stock a day in advance and then finish the bisque the next day. Or, if you have used crabmeat for another purpose and want to make stock for this recipe from the shells, you can keep the stock longer. Transfer it to a freezer container, allowing
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