Crab Bisque



In this Crab Bisque the meat really is something you should get used to.

It is a bit like olives or feta cheese. It is not in everybody’s taste. But if you get excited about exotic food and all their foreign tastes, this will be an exciting adventure for you.

This is not one of the best seafood dishes there are, but with a bit of innovation and imagination, you can go to town with this dish – whether you do seafood Bisque or a “Regte Boere Braai”(a real Dutch BBQ)

Even a fondue around a cosy table with some wine or sweet liqueur makes it a good meal.


Crab Bisqu

Ingredience

1 carrot, diced

1 cup half-and-half

1 onion, diced

1 pound snow crab legs

1 rib celery, diced

1 tablespoon flour

1 teaspoon tomato paste

16 ounces clam juice or 2 cups

2 ripe tomatoes, diced

2 tablespoons vegetable oil

3 tablespoons dry sherry

4 cloves garlic, minced

4 green onions, chopped

6 tablespoons butter

chopped parsley for garnish

dash cayenne pepper

salt and pepper


Method

Making the roux in a small saucepan, melt butter over low heat.

Stir in the flour gently and cook until it is blonde in color (no not THAT blond.)

Split the legs down the middle and remove the meat.

Reserve large pieces of the shell and set the meat aside for garnish.

In a skillet over medium-low heat, sauté the carrot, onion, garlic, celery, green onion, and tomatoes in little bit of cooking oil until vegetables are tender.

Stir in dry sherry and season with salt and pepper.

De-glaze skillet; cook liquid down over high heat.

Add stock and shells; bring to a rolling boil. Reduce to a simmer, cover, and continue to cook for one hour.

Strain and discard crab shells and vegetables.

Thicken soup with the roux and simmer over low heat for 20 minutes.

Add tomato paste, half-and-half, cayenne, and salt and pepper to taste.

You can simmer this dish for five minutes or so before straining.

Like I said, this dish goes well with sweet wine or a liqueur…

…but as always – there aren’t any rules when it comes to food – what-ever your fancy is OK… as ong as you enjoy your Crab Bisque...






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