What I love about my bisque is that its base is cooked and pureed vegetables instead of the butter and cream found in most counterparts so the flavor of the Dungess crab is the star of the show.
Ingredients
Seafood stock
Shell of 2 crabs
Water to cover shells by 1 inch
1 carrot, sliced
1 celery rib, sliced
1 yellow onion, cut in wedges
2 Tbsp tomato paste
½ cup dry white wine
Salt
Crab Bisque
4 cups seafood or vegetable stock
1 cup dry white wine
1 carrot, sliced
1 celery rib, sliced
1 shallot, sliced
½ leek, sliced
2 garlic cloves, minced
1 tomato, cut in wedges
¼ cup rice
Crab meat
¼ - ½ tsp cayenne pepper
Dash of black pepper
Salt, to taste
Instructions
Seafood stock
Let shells simmer for 1 hour, not boiling, removing the foam as it bubbles to the top.
Add the wine and rest of ingredients.
Let simmer for 30 minutes
Strain in a fine sieve.
Reserve 4 cups for the bisque and refrigerate or freeze additional stock.
Crab Bisque
Saute leek, shallot and garlic in 1 Tbsp butter at medium heat for 3-5 minutes.
Add wine, broth and remaining ingredients, except for the crab meat.
Let simmer, covered, for 25-30 minutes until the rice is cooked.
Let cool until you can puree it in your blender.
Return the blended soup back to the pot.
Warm the soup and season it to taste with cayenne pepper, black pepper and salt.
If desired, stir in a splash of half and half.
Stir in the crab meat.
Serve immediately.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/healthy-crab-bisque/