Description:

Bisque of Snow Crab and vegetables

Source:

William Bohannon

Serves/Makes:8 entrees

Ingredients

• 2 cups (475 ml) diced onion
• 2 cups (475 ml) diced celery
• 2 cups (475 ml) diced peeled carrot
• 2 cups (475 ml) peeled 1/4" diced Idaho Potato
• 1/2 cup (125 ml) fresh roasted red bell pepper or jar pimento
• 2 cups (475 ml) fresh bacon bits, fat reserved
• 1 lb (.5 kg). frozen Snow crab premium leg meats with body meat
• 1 tbsp (15 ml) fresh thyme, minced
• 1 tbsp (15 ml) fresh basil, minced
• 1/4 cup (60 ml) Madiera wine
• 1/2 Cup (125 ml) Butter or olive oil
• 1 quart (950 ml) half and half or heavy cream
• 1 cup (225 ml) sugar snap peas in the pod strings removed
• Kosher salt and fresh ground black pepper, to taste

Preparation

• Thaw crab meat and season lightly with salt and pepper.
• Boil potato in salted water until tender about 12 min.
• Meanwhile saute carrots, onions, celery in butter (or bacon fat/olive oil) until softened.
• Place cooked mirepoix in stock pot and add water to just cover.
• Boil for 10 min. and add half and half, reduce to lowest heat and steep.
• Remove potato from heat and let stand in the cooking liquid.
• Place crab meat, peas, roasted peppers in separate piles on microwave safe plate.
• Microwave solids for 2 min. to heat through.
• Strain cream mixture, add wine and return to simmer.
• Season to taste with salt and pepper.
• In each serving bowl place some crab meat, strained potato, bacon, and vegetable and pinch fresh herbs.
• Spoon a generous amount of hot seasoned cream to fill each bowl.
• Serve.

Comments

If any juices from the crab meat or vegetables can be gathered pour them into the cream. Grated cheese is also good for a garnish.