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
Units
Scale
Crab Stock
- 12 cups (2.88 L) 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 tbsp (15 g) butter
- 1/4 cup (60 ml) grated carrot
- 1 1/2 tbsp red onion
- 1/4 cup (60 ml) sliced celery
- 2 cups (480 ml) of crab stock (see recipe above)
- squeeze of lemon juice
- sprinkle of nutmeg
- 1 tbsp fresh flat parsley
- 1 can coconut milk (15 1/2 oz / 440 g)
- 2 tbsp (30 g) 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280