Best 2 Dungeness Crab Bisque Recipes

Embark on a culinary journey to the shores of the Pacific Northwest with our delectable Dungeness crab bisque recipe. This creamy and flavorful soup showcases the sweet and succulent flavors of fresh Dungeness crab, perfectly complemented by a rich and velvety broth infused with aromatic vegetables and herbs. Indulge in a comforting bowl of this classic seafood bisque, sure to warm your soul and tantalize your taste buds.

In addition to the classic Dungeness crab bisque, our comprehensive guide offers a diverse selection of bisque recipes, each with its own unique flavor profile. From the smoky and earthy notes of our Roasted Poblano and Corn Bisque to the spicy and vibrant flavors of our Thai Coconut Shrimp Bisque, our collection caters to a wide range of culinary preferences. Whether you seek a creamy and elegant Lobster Bisque or a hearty and rustic Tuscan Sausage and Kale Bisque, we have a recipe to satisfy your cravings.

Here are our top 2 tried and tested recipes!

DUNGENESS CRAB BISQUE

Dungeness Crab Bisque image

A recipe given to me by my best friend Bill Coyle, an Executive chef that has worked in many gourmet kitchens and resorts. It's a more complex recipe than I've seen posted here on food.com but a great challenge and makes a phenomenally exquisite soup! Serve with fresh baked sour-dough bread

Provided by Ian Magary

Categories Crab

Time 3h45m

Yield 16 serving(s)

Number Of Ingredients 36

Ingredients

10 lbs fish bones, with some meat still attached
1 lb white mirepoix
1 gallon cold water
1 sachet d'espices
1/4 lb chopped onion
1/4 lb chopped leek
1/4 lb chopped celery
1/8 lb chopped mushroom (optional)
1/4 lb chopped parsnip (optional)
dried thyme
parsley stems
bay leaf
peppercorn
whole cloves
1/2 lb butter
1/2 lb flour
1 gallon fish stock
1 1/2 lbs dungeness crab shells
1 lb yellow onion, minced
2 ounces butter
2 garlic cloves, minced
3 tablespoons paprika
2 ounces tomato paste
3 ounces brandy
3 quarts veloute sauce
1 quart heavy cream
26 ounces dungeness crabmeat
salt
black pepper
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
4 ounces dry sherry
1/4 cup cream
1 tablespoon Pernod, or
3/4 tablespoon ouzo

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.

Nutrition Facts : Calories 522.3, Fat 40.2, SaturatedFat 24.1, Cholesterol 153.2, Sodium 692.2, Carbohydrate 19.2, Fiber 1.8, Sugar 2.7, Protein 17

RED LOBSTER DUNGENESS CRAB BISQUE

Red Lobster Dungeness Crab Bisque image

Make and share this Red Lobster Dungeness Crab Bisque recipe from Food.com.

Provided by Starfire aka Wendy

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon onion, minced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 lb dungeness crabmeat (thawed if necessary)
1 dash salt
4 ounces parsley, chopped

Steps:

Saute onion in butter. Add flour; cook and stir 1 minute.
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
Break crab into chunks; add to broth. Salt to taste. Heat thoroughly.
Garnish with parsley.

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your bisque. Look for Dungeness crabs that are bright red and have a sweet smell. Fresh vegetables will also add a lot of flavor to the bisque.
Don't overcook the crab. Crab meat is very delicate and can easily become tough if it is overcooked. Cook it just until it is opaque and tender, about 3-4 minutes.
Use a good quality white wine. The wine will add a lot of flavor to the bisque, so it is important to use a wine that you enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Chardonnay, is a good choice.
Add plenty of fresh herbs. Fresh herbs, such as thyme, parsley, and bay leaf, will add a lot of flavor to the bisque. Add them to the pot along with the vegetables.
Serve the bisque immediately. Dungeness crab bisque is best served hot, so make sure to serve it as soon as it is finished cooking.

Conclusion:

Dungeness crab bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a casual meal. With its rich and creamy broth, tender crab meat, and fresh herbs, this bisque is sure to please everyone at the table. So next time you are looking for a delicious and impressive soup to make, give Dungeness crab bisque a try. You won't be disappointed.