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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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