Crab Bisque

Ingredients for Crab Bisque

• 12 live or frozen uncooked blue crabs (3 to 1.6kg), rinsed well

• 2 colheres de sopa de manteiga sem sal

• 2 colheres de sopa de óleo vegetal

• 1 cebola média, finamente picada

• 1 cenoura média, finamente picada

• 1 talo de aipo, finamente picado

• 2 large garlic cloves, crushed

• 1 folha de louro turca ou 1/2 folha de louro da Califórnia

• 4 large thyme sprigs

• 1 whole clove

• 1/4 teaspoons black peppercorns

• 120ml Cognac or other brandy

• 240ml de vinho branco seco

• Caldo de frango com redução de sódio de 425ml

• 1450ml de água

• 80ml long-grain white rice

• 1 teaspoon finely chopped tarragon

• 2 colheres de chá de suco de limão fresco

• Large pinch of cayenne

• 230g lump crabmeat, at room temperature 30 minutes, picked over

• Equipment: an 8- to 10-qt pot with tight-fitting lid

• a meat pounder or a rolling pin without handles

• Accompaniment: crab butter (optional)

If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.

Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).

Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoons salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.

Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.

Ladle out 475ml broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).

Blend together rice with cooking liquid and 240ml more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.

Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoons pepper.

Ladle bisque into bowls and spoon a little crabmeat into centre, then drizzle with some of crab butter (if making).

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.