Crab Recipes: Shore Crab Bisque

Shore Crab Bisque

  • 1 kg shore crabs
  • 1/2 bottle dry apple cider
  • 4 tbs oil
  • 1 large apple
  • 1 carrot
  • 1 parsnip/parsley root
  • 1 onion
  • 3 cloves of garlic
  • 10 g ginger
  • 1 knife-edge paprika
  • 12 peppercorns
  • 5 fresh tomatoes
  • Herb stems - one or more kinds (thyme, parsley, basil, chervil, dill)
Cooking Methods:
  • Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs.
  • Cut the apple and the vegetables into pieces. Sauté the crabs for a minute in the oil, add the vegetables and allow them to gain a little color.
  • Add the tomatoes, apple, herb stems and spices.
  • Sauté a little more. Add the cider and water until they cover the ingredients. Bring the liquid to a boil and skim it. Boil for 45 minutes, if necessary run the shells through a food processor, return them to the bisque and bring back to a boil.
  • Drain the bisque, preferably through a colander with large enough holes so you can press some of the crab mixture through.
  • Boil the liquid again until you have a suitable intensity and consistence.
  • You now have lots of choices. Here are five:
  • Thoroughly boil the bisque with tomatoes and garlic. Add to taste - salt, pepper, lemon juice and if you like, some sugar. Serve with aioli.
  • Thoroughly boil the bisque with whipping cream. Add to taste - salt, pepper, lemon juice or apple cider vinegar.
  • Thoroughly boil the bisque with lemon grass, chili, lime leaves and more ginger. Add to taste - lime juice, cane sugar and fresh coriander.
  • Like 3, but add coconut milk before flavoring to taste with the lime juice etc.
  • Use the bisque in risotto and as a basis for cream sauce to go with white steamed fish.

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