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Serves 6
Crab Bisque Ingredients
1 tablespoon Butter
1½ pounds Dungeness Crab, broken into small sections
½ cup Onion, chopped
¼ cup Celery, chopped
½ cup Carrot, chopped
¼ cup Tomato, chopped
1 tablespoon Garlic, chopped
2 tablespoons Tomato Paste
½ cup White Wine
24 ounces Fish Stock
1 teaspoon Thyme
1 tablespoon Paprika
1/8 teaspoon Cayenne
1 stalk Lemongrass
2 Kaffir Lime Leaves
1 cup Heavy Cream
Salt and Pepper to taste
Roasted Pepper Crème Fraîche Ingredients
1 Pablano Pepper, roasted, peeled, seeded and puréed
½ Yellow Pepper, roasted, peeled seeded and puréed
1 cup Crème Fraîche
Directions for 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 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. Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper Crème Fraîche.
Directions for Roasted Pepper Crème Fraîche
Mix pablano pepper purée and yellow pepper purée together in
small bowl. Add crème fraîche and mix well
