Description
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
Scale
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
- 1/2 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
- 1/4 cup grated carrot
- 1 1/2 tablespoon red onion
- 1/4 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
- 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
- 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.
- While sweet potatoes are roasting, heat a medium sauté pan. Add the butter along with with carrots, onion and celery. Cook until tender.
- 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.
- 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.
- 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.
- Category: Side, Soup