Crab Bisque

Recipe Ingredients

4 lbs	1816g / 64oz	Snow crab clusters (legs)
4		Water - (16 cups)
1		Onion - chopped (small)
1 1/2		Celery stalks - chopped
2		Garlic cloves - quartered
2		Potatoes - peeled, chopped
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley
2 teaspoons	10ml	Mustard seed
1 tablespoon	15ml	Chopped pimento
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
2		Bay leaves
1/3 cup	78ml	Tomato sauce
2 tablespoons	30ml	Half-and-half
1/4 cup	49g / 1.7oz	Unsalted butter
1/4 teaspoon	1.3ml	Thyme
1/8 teaspoon	0.6ml	Basil
1/8 teaspoon	0.6ml	Marjoram

Recipe Instructions

Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (the white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.

Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.

Add the remaining crab and simmer for another hour until the soup is very thick.

This recipe yields 4 to 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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