Crab Bisque Recipe | Epicurious

Ingredients

• 12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 large garlic cloves, crushed
• 1 Turkish or 1/2 California bay leaf
• 4 large thyme sprigs
• 1 whole clove
• 1/4 teaspoon black peppercorns
• 1/2 cup Cognac or other brandy
• 1 cup dry white wine
• 1 3/4 cups reduced-sodium chicken broth
• 6 cups water
• 1/3 cup long-grain white rice
• 1 teaspoon finely chopped tarragon
• 2 teaspoons fresh lemon juice
• Large pinch of cayenne
• 1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
• Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles
• Accompaniment: crab butter (optional)