Bourbon Crab Bisque Featured

Bourbon Crab Bisque
Bourbon Crab Bisque

This classic smooth creamy bisque is perfectly yummy. For added flavor, top your bisque with a toasted brioche crouton, dill-infused oil and garnish it with salmon roe, or Ikura, the Japanese term for caviar. Here's how you can make it at home:

Bourbon Crab Bisque with Brioche Crouton, Ikura, Dill Oil

Serves 3-4


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)

  1. Clean crab lungs and guts and then remove all meat out of crab reserving shells for soup.
  2. Heat a large sauce pot to medium heat.
  3. Add olive oil and crab shells and toast until red in color.
  4. Add onion, celery, carrots and tomato paste and toast for 3 minutes.
  5. Add peppercorns, fennel seed and bay leaf and toast for an additional 3 minutes.
  6. Add white wine and cook until alcohol odor is eliminated.
  7. Add bourbon and water, then simmer until water reduces by half. Skim the stock regularly with a ladle.
  8. Add cream and cook for an additional 15 minutes.
  9. Strain shells out of soup and then clean pot and replace soup back in pot.
  10. Add rice and cook until rice is soft.
  11. 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.

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