Crab
Crab Bisque
Shell-stock luxury in a bowl
- 60 min
- Hard
- Serves 4
Ingredients
- Shells from 1–2 crabs + 1/2 lb picked meat
- 1 onion, 1 carrot, 1 celery, 2 tbsp tomato paste
- 1/3 cup sherry, 4 cups water
- 3/4 cup cream, cayenne
- Butter, flour, chives
Method
- Roast the shells 15 minutes at 400°F.
- Simmer shells with vegetables, tomato paste and water 30 minutes; strain.
- Roux; whisk in the shell stock and sherry; simmer 10 minutes.
- Cream, cayenne, then most of the crab, warmed through.
- Bowls topped with the reserved crab and chives.
Tip. The roasted-shell stock is the whole dish — never skip the roast.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.