Source:

Gerard's Relais de Lyon, Seattle, Washington

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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