Name: Scottish Crab Bisque
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: Crème fraîche, to garnish; Kosher salt and freshly ground black pepper, to taste; ½ tsp. paprika; 2 tbsp. fresh lemon juice; ¼ cup heavy cream; ¼ cup cream sherry; ⅔ cup milk; 1 tbsp. grated lemon zest; 1 tbsp. tomato paste; 4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large pieces; 2 large yellow onions (1 thinly sliced, 1 finely chopped); 6 tbsp. unsalted butter; ¼ small bulb fennel, trimmed and thinly sliced; ½ rib celery, thinly sliced; 1 tsp. whole white peppercorns; ¾ cup coarsely chopped fresh flat-leaf parsley stems, plus 2 tbsp. finely chopped leaves, to garnish; ½ lemon, thinly sliced crosswise; 2 bay leaves; ⅓ cup long-grain white rice; 2 tbsp. brandy

Preparation info

Serves
8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Known in northeastern Scotland as partan bree, this soup gains depth and complexity from a quick stock made from roasted crab shells and brandy. Unctuous cream sherry adds sweetness while white peppercorns lend a mellow heat to this luxurious bisque.

Ingredients

4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large pieces
6 tbsp.

Europe
United Kingdom
Pescatarian
Gluten-free
Soup
Scotland

Method

Heat oven to 400°F. Place crab shells on a baking sheet; bake until lightly browned, about 20 minutes, and set aside. Melt

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Ingredients

Method

Part of