Crab Bisque - Bisque De Crabe Recipes

Ingredients :

1 cooked crab, about 1.4kg (3 lb) in weight

750ml (1 1/4 pints) water

300ml (1/2 pint) dry white wine, such as a Muscadet

pared rind of 1 lemon

juice of 1/2 lemon

1 onion, skinned and quartered

1 celery sticks, chopped

salt

6 peppercorns

1 bouquet garni

2 large dill sprigs

300ml (1/2 pint) single cream

2 egg yolks

Method :

Remove all the meat from the crab and pound it in a mortar or finely chop in a blender or food processor.

Thoroughly scrub the shell and put it into a large saucepan with the remains of the claws, the water, wine, lemon rind and juice, onion, celery, salt, peppercorns, bouquet garni and dill.

Bring slowly to the boil, cover and simmer gently for 30 minutes. Strain the stock into a medium saucepan. Blend the cream with the egg yolks and stir in about 150ml (1/4 pint) of the hot stock.

Pour the egg and cream mixture into the soup. Stir in the crab meat and heat gently without boiling. Taste and adjust the seasoning before serving, garnished with dill.

Serves 6

This recipe may also be used for lobster or large cooked prawns.

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