Crab Bisque | Food Stuff
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodstf.com.
Cooking tools:
- Tongs
- Pot
- Colander
- Kitchen towel
- Meat tenderizer
- Roasting pan
- Mixing bowl
- Saucepan
- Ladle
- Blender
- Stove
- Measuring spoon
- Measuring cup
- Spider strainer
- Spoon
- Stirring spoon
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 1/4 teaspoon black peppercorns
- 1 medium carrot, finely chopped
- Large pinch of cayenne
- 1 celery rib, finely chopped
- 1/2 cup Cognac or other brandy
- 1 cup dry white wine
- 2 large garlic cloves, crushed
- 2 teaspoons fresh lemon juice
- 12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
- 1 3/4 cups reduced-sodium chicken broth
- 1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
- 1 medium onion, finely chopped
- 1 teaspoon finely chopped tarragon
- 4 large thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 6 cups water
- 1/3 cup long-grain white rice
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