Bourbon Crab Bisque with Brioche Crouton, Ikura, Dill Oil
2 each 2-pound Dungeness crabs, cooked
1 tablespoon olive oil
1/2 sweet onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 tablespoons tomato paste
1/2 tablespoon peppercorns, whole black
1/2 teaspoon whole fennel seeds
1 each bay leaf
3 shots bourbon
1 1/2 cups white wine
1 quart water
1 quart heavy whipping cream
1/2 cup calrose rice
salt to taste
Ikura (salmon roe) and dill oil, optional
crouton, optional (we like brioche)
- Clean crab lungs and guts and then remove all meat out of crab reserving shells for soup.
- Heat a large sauce pot to medium heat.
- Add olive oil and crab shells and toast until red in color.
- Add onion, celery, carrots and tomato paste and toast for 3 minutes.
- Add peppercorns, fennel seed and bay leaf and toast for an additional 3 minutes.
- Add white wine and cook until alcohol odor is eliminated.
- Add bourbon and water, then simmer until water reduces by half. Skim the stock regularly with a ladle.
- Add cream and cook for an additional 15 minutes.
- Strain shells out of soup and then clean pot and replace soup back in pot.
- Add rice and cook until rice is soft.
- Strain rice out of soup and finish with half of the picked Dungeness crab and salt to taste.
Chef's Tip: Top with a brioche crouton, salmon roe and dill oil for added splendor although this soup is wonderful served simply by itself.