Smooth Crab Bisque
Author: 
Recipe Type: Side, Soup
Serves: 10 cups of stock, 4 servings of bisque
 
Made with homemade crab stock and roasted sweet potatoes, this comforting bisque soup is full of rich flavors and is a great way to use leftover crab shells.
Ingredients
Crab Stock
  • 12 cups of water or enough to cover the shells
  • Crab Shells from 1-2 dozen crabs
  • 4 carrots, cut in half
  • 4 ribs of celery, cut in half
  • handful of flat parsley
  • ½ red onion, quartered
  • optional: add more Old Bay Seasoning, Salt or Garlic Powder as desired
Crab Bisque
  • 1-2 sweet potatoes, depends on size (you need two cups for recipe)
  • olive oil
  • salt
  • 1 tablespoon butter
  • ¼ cup grated carrot
  • 1½ tablespoon red onion
  • ¼ cup sliced celery
  • 2 cups of crab stock (see recipe above)
  • squeeze of lemon juice
  • sprinkle of nutmeg
  • 1 tablespoon fresh flat parsley
  • 1 can coconut milk (15.5 oz)
  • 2 tablespoons of butter (omit if dairy free is necessary)
  • Lemon and Salt to taste
Instructions
Crab Stock
  1. Add all of the ingredients and bring pot to a boil. Simmer for one hour. Strain contents through a colander and then strain it through cheese cloth. Store in the refrigerator until ready to use.
Crab Bisque
  1. Cube sweet potatoes. Toss in a bowl with olive oil and salt. Roast until tender. This will depend on how small you dice your sweet potatoes. I shoot for about 35-40 minutes.
  2. While sweet potatoes are roasting, heat a medium sauté pan. Add the butter along with with carrots, onion and celery. Cook until tender.
  3. In a food processor or a Vitamix (this is what I use) add the tender vegetables from step 2 along with the lemon juice, crab stock, and nutmeg. Pulse and blend until smooth.
  4. Add the coconut milk, parsley, and melted butter. Pulse two or three times. Transfer contents to a small pot and simmer until warm. Do not boil. The soup is best served warm.
  5. Taste your soup and make any necessary adjustments. It should be smooth. If needed add: lemon juice, salt, garlic powder or a bit or red cayenne pepper.
Notes
You can freeze whatever stock you do not use.
I had a few extra crabs that I picked and used the meat served in the center of the bowl. My family was able to stir the crab meat into their bisque. NOTE: To make the crab meat sit up in the soup, I roasted some sweet potato rounds that the crab could sit on. This is not necessary. It just looked prettier to me.
Recipe by Honest Cooking at https://honestcooking.com/smooth-crab-bisque/