Dungeness Crab Bisque with Roasted Pepper Creme Fraiche

Dungeness Crab Bisque
Dungeness Crab Bisque

This Salty's favorite with a French twist is sure to please on any table.

Dungeness Crab Bisque with Roasted Pepper Creme Fraiche

Serves 6


1 tablespoon butter
1 and 1/2 pound Dungeness crab, broken into small sections
1/2 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup tomato, chopped
1 pound garlic, chopped
2 tablespoon tomato paste
1/2 cup white wine
24 ounces fish stock
1 teaspoon thyme
1 tablespoon paprika
1/4 teaspoon cayenne
1 stalk lemongrass
2 Kaffir lime leaves
1 heavy cream
1 pinch salt and pepper

Directions for Crab Bisque
  1. In a deep stock pot, heat butter over medium heat and sauté crab sections until they become bright red.
  2. Remove from pot and reserve. Add onion, celery and carrot and sauté for 5 minutes.
  3. Add tomato, garlic and sauté 2 more minutes. Add tomato paste and combine well.
  4. Add wine and deglaze pan until almost dry.
  5. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves.
  6. Bring to boil and reduce heat to a simmer.
  7. Simmer for 15 minutes.
  8. While the bisque is reducing, crack and remove crab meat from sautéed crab sections and set aside.
  9. Add heavy cream and simmer for 15 minutes.
  10. Strain the bisque and season to taste with salt and pepper.
  11. Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper crème fraîche.

1 Pablano pepper, roasted, peeled, seeded and puree
1/2 red pepper, roasted, peeled seeded and puree
1 cup crème fraîche

Directions for Roasted Pepper Crème Fraîche
  1. Mix Pablano pepper purée and yellow pepper purée together in small bowl.
  2. Add crème Fraîche and mix well.
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