Gourmet Stone Crab Bisque Recipe

This creamy, rich stone crab bisque combines the sweet, delicate flavor of stone crab meat with a blend of aromatic vegetables, spices, and cream for a sophisticated seafood soup. This bisque is ideal as a starter for a seafood dinner or as the main event with some crusty bread.

Ingredients:

For the Crab Stock:

• 1 lb stone crab shells (or other crab shells)
• 1 medium onion, roughly chopped
• 1 medium carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 3 garlic cloves, smashed
• 1 bay leaf
• 1 sprig fresh thyme
• 4 cups water
• Salt to taste

For the Bisque:

• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 1 large leek (white and light green parts only), sliced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 4 cups crab stock (from above)
• 1/2 cup tomato paste
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 lb stone crab meat, picked over for shells

Garnish:

• Fresh chives, chopped
• A drizzle of olive oil or a dollop of crème fraîche (optional)

Instructions:

Step 1: Make the Crab Stock

1. In a large pot, combine the crab shells, onion, carrot, celery, garlic, bay leaf, thyme, and water. Bring to a boil, then reduce heat and let simmer for 45 minutes to an hour.
2. Strain the stock through a fine-mesh sieve, discarding the solids. Set the stock aside. You should have about 4 cups of stock; if less, add water to reach 4 cups.

Step 2: Prepare the Bisque

1. In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion, leek, carrot, and celery, and sauté until softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
4. Slowly add the white wine, stirring continuously, and cook until the wine has reduced by half.
5. Pour in the crab stock and add the tomato paste, smoked paprika, and thyme. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld.

Step 3: Blend the Bisque

1. Using an immersion blender, blend the bisque until smooth. (Alternatively, you can carefully transfer the soup to a blender in batches, then return it to the pot.)
2. Add the heavy cream and stir to combine. Season the bisque with salt, pepper, and cayenne pepper if desired.
3. Reduce heat to low and gently fold in the stone crab meat. Cook for another 5 minutes until the crab is just heated through.

Step 4: Serve

1. Ladle the bisque into bowls and garnish with fresh chives and a drizzle of olive oil or a dollop of crème fraîche for extra richness.
2. Serve immediately with crusty bread or oyster crackers on the side.

Tips:

• For a more decadent bisque, add an extra splash of cream.
• If you prefer a thinner consistency, add a bit more stock or water to reach your desired texture.

Enjoy your gourmet stone crab bisque, a luxurious soup that celebrates the sweet flavor of stone crab!