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Dungeness Crab Bisque
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Gerard's Relais de Lyon, Seattle, Washington


  • 2 cooked dungeness crab
  • 3/4 cup (175 ml) diced onions
  • 3/4 cup (175 ml) diced carrots
  • 3/4 cup (175 ml) diced celery
  • 1 head of garlic, peeled
  • 1 bay leaf
  • 1/2 tsp (2 ml) thyme
  • 2 tsp (10 ml) paprika
  • 1/4 tsp (1 ml) cayenne pepper
  • 3 star anise or dill seeds
  • 1 tsp (5 ml) dill
  • 1 tsp (5 ml) basil
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) pepper
  • 1/2 cup (125 ml) brandy
  • 1 cup (225 ml) white wine
  • 8 oz (224 grm) tomato sauce
  • 16 oz (448 grm) clam juice
  • 2/3 cup (150 ml) cream
  • 3 tsp (15 ml) flour
  • 1/4 cup (60 ml) olive oil
  • 3 tsp (15 ml) butter
  • Separate meat and shells of the crab.
  • In hot olive oil, saute the carrots, celery, onion and whole garlic cloves.
  • Add crab shells, spices, and seasoning.
  • After cooking this with the lid on for about 5 minutes, pour the brandy and light with a match.
  • Add white wine, tomato sauce, and clam juice. Simmer on medium heat for about 10 minutes.
  • Add 1 cup (225 ml) of water (or fish stock), and simmer for 15 minutes.
  • Stir in the cream, bring to a boil for 5 minutes, and remove from heat.
  • In a bowl, mix flour and soft butter, forming into a soft ball.
  • Strain the broth over the top of the ball and whisk until smooth.
  • Pour broth into a sauce pan and bring to a boil for about 5 minutes, until thickened. Strain again if necessary to eliminate flour lumps.
  • Keep hot on low heat until serving.
  • To serve, put some crab meat in a bowl and pour hot bisque over the top.

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