Dungeness Crab Bisque
Ingredients
- Shells and Meat from 1 whole Dungeness Crab separated
- 1 tbsp olive oil
- 1/2 cup onion minced
- 2 stalks celery minced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1/2 cup white wine
- 2 tbsp BWE Roasted Pepper Relish
- 2 sprigs thyme chopped
- 2 tsp seafood seasoning
- 2 cups heavy cream
- 1 tbsp Tabasco or other hot sauce
- salt and pepper
- 2 tbsp microgreens
Instructions
- Preheat the oven to 400F degrees. Break the crab shells into small pieces. Roast shells for 10 minutes. Put shells in a large stockpot. Fill with enough water to cover shells. Gently simmer for 1 hour. Strain and reserve the liquid, about 2 cups
- In a new pot, heat olive oil over low heat. Gently saute onion, celery, and garlic for 10-12 minutes. Add tomato paste, red pepper spread and wine. Cook uncovered for another 10 minutes.
- Add crab broth, herbs, and cream. Gently simmer for 15 minutes. Pour through fine-mesh sieve to remove solids.
- Top with a generous portion of fresh crab meat and a sprinkle with micro-greens and a Tabasco to taste. Serve with crackers or crusty bread.
Notes
My favorite seafood seasoning is Jacobsen Co. made in Portland, Oregon.