Best Dungeness Crab Bisque Wroast Pepper Crème Fraîche Recipes

DUNGENESS CRAB BISQUE

Steps:

• Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
• In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
• Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

WARM CHESTNUT BISQUE

Steps:

• Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
• Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
• In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
• Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.

DUNGENESS CRAB BISQUE

Steps:

• For the Light Fumet (Fish Stock):.
• 1. Make the white mirepoix by mincing all vegetables. At a minimum, use onion, celery and leek. Parsnip and mushrooms are optional.
• 2. Combine sachet d'espices ingredients in cheese cloth, wrap and tie with kitchen twine for easy retrieval later.
• 3. Combine Fishbones, white mirepoix, and water in pot dangling the sachet d'epices.
• 4. Bring mixture to a simmer (DO NOT BOIL).
• 5. Skim the surface to remove floaties & scum.
• 6. Simmer for 45 to 50 minutes adding water as necessary so you end up with a gallon of stock.
• 7. Strain stock using a chinoise or cheese cloth.
• For the Veloute:.
• 1. Build a blonde roux using the melted butter and flour, cooking on med-low heat for 5 minutes, until it becomes straw colored.
• 2. Whisk or stir in half the fish stock making sure the paste has dissolved and a liquid has formed without any lumps. Stir in remaining stock.
• 3. Simmer until thickened. About 25 minutes.
• For the Soup:.
• 1. Wrap crab shells in a tea towel and beat them with a hammer to break them into small pieces.
• 2. Sauté the crab shells with the butter and onions.
• 3. Add garlic, paprika and tomato paste and cook for a few minutes -- don't burn the tomato paste!
• 4. Add brandy and deglaze. let brandy reduce to au sec (almost dry).
• 5. Add the veloute and simmer for 45 minutes. strain the bisque through a chinoise or cheese cloth.
• 6. Return the bisque to a simmer and add the already heated cream.
• 7. Adjust the seasoning with the S/P, old bay, tabasco and Worcestershire ( taste as you go on this step).
• 8. Add the crab meat and sherry immediately prior to serving.
• 9. If you want to impress your friends you can also make a Pernod Chantilly to float on top of your finished soup -- looks cool and tastes great --.
• For the Pernod Chantilly:.
• 1. Whip the cream to slight peaks and slowly add Pernod (or other anise flavored liquor such as Ouzo) and whip it in bowl with beaters until it peaks, float on top of soup and torch lightly.

DUNGENESS CRAB BISQUE W/ROAST PEPPER CRèME FRAîCHE

Steps:

• 1. For the Crab Bisque: In a deep stock pot, heat butter over medium heat and sauté crab sections until they become bright red. Remove from pot and reserve. Add onion, celery and carrot to stockpot, and sauté for 5 minutes. Add tomato, garlic and sauté 2 more minutes. Add tomato paste and combine well. Add wine and deglaze pan until almost dry. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes.
• 2. While the bisque is reducing, crack and remove crab meat from sautéed crab sections and set aside. Add heavy cream and simmer for 15 minutes. Strain the bisque and season to taste with salt and pepper.
• 3. For the Pepper Crème Fraîche: Mix pablano pepper purée and red (or yellow) pepper purée together in small bowl. Add crème Fraîche and mix well.
• 4. Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper crème Fraîche.

DUNGENESS CRAB BISQUE W/ROAST PEPPER CRèME FRAîCHE

Steps:

• For the Crab Bisque: In a deep stock pot, heat butter over medium heat and sauté crab sections until they become bright red. Remove from pot and reserve. Add onion, celery and carrot to stockpot, and sauté for 5 minutes. Add tomato, garlic and sauté 2 more minutes. Add tomato paste and combine well. Add wine and deglaze pan until almost dry. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes.
• While the bisque is reducing, crack and remove crab meat from sautéed crab sections and set aside. Add heavy cream and simmer for 15 minutes. Strain the bisque and season to taste with salt and pepper.
• For the Pepper Crème Fraîche: Mix pablano pepper purée and yellow pepper purée together in small bowl. Add crème Fraîche and mix well.
• Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper crème Fraîche.