Classic Crab Bisque (Creamy, Rich, Restaurant-Style)
Classic Crab Bisque made from scratch with homemade crab stock, sweet crabmeat, and cream. Rich, silky, and surprisingly simple to make at home!
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Cooking tools:
- Immersion blender
- Blender
- Fine-mesh sieve
- Stockpot
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Colander
- Spider strainer
- Ladle
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
- Serving bowl
Ingredients
- 6 cups crab shells.
- 1¼ cups dry white wine, divided.
- 1 large yellow onion, chopped.
- 1 carrot, roughly chopped.
- 1 celery rib, roughly chopped.
- 4 tablespoons tomato paste, divided.
- 2 sprigs thyme.
- Several sprigs parsley.
- 1 bay leaf.
- 15 whole peppercorns.
- 2 tablespoons butter, unsalted.
- ⅓ cup shallots, chopped.
- ¼ cup white rice.
- 1¼ pounds cooked crabmeat.
- 1¼ cups heavy cream.
- 2½ teaspoons salt, divided.
- ⅛ teaspoon cayenne pepper.
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