2 Best King Crab Bisque Recipes

Bisque, originating in France, is a thick soup which is seasoned with various ingredients. It is mainly made with crabs, lobsters, shrimp or crayfish. Wine is one of the frequently used ingredients in preparing a bisque. Let's take a look at some recipes using king crab.

Ingredients

• ¾ lb king crab leg
• Salt and pepper to taste
• 1 green onion, finely chopped
• 1 cup thinly sliced celery
• 1 cup thinly sliced carrots

• 2 garlic cloves sliced
• ⅓ cup flour
• 1 tbsp. tomato paste
• 1 tsp. dried tarragon
• ¼ tsp. paprika
• A pinch of cayenne pepper
• 3½ cup chicken or fish stock
• 2 cups water
• 2 bay leaves
• ½ cup whipping cream
• 2 tbsp. olive oil
• 2 oz. brandy
• 1 cup thinly sliced onion

Process

• Firstly, cut open the crab legs with shears, lengthwise.
• Remove as much meat as you can and cut it into small pieces. Keep these pieces in a bowl and refrigerate till needed.

• Now cut the shells into small pieces and set aside.
• Heat a pot over medium heat and pour oil.
• When the oil is hot, add carrots, garlic, onions, celery and cook until they are tender.
• When the veggies are done, add flour, tarragon, tomato paste, cayenne and paprika, cook for about 2 minutes, stirring frequently.

• While stirring add water along with the stock and bay leaves. Simmer for about 30 minutes.
• Strain the mixture with a fine sieve. Push the shells against the sieve so that you can extract maximum liquid.
• Again simmer the bisque and add the crab meat, salt, cream and pepper.

• Heat for about 3-4 minutes and set aside.
• Take four heated soup bowls, divide brandy in them, pour in the bisque, and season with green onions. Serve hot.

Ingredients

• 1 tsp. Cajun seasoning
• 3 tbsp. all-purpose flour
• ¾ cup onion, chopped
• 3 (14 ounce) cans chicken broth
• 3 cloves garlic

• 2 bay leaves
• ½ tsp. cayenne pepper
• ¼ cup butter
• 16 ounces fresh lump king crab meat
• 4 ears corn, kernels cut from cob
• ½ cup half-and-half
• ½ cup milk
• Salt and pepper to taste

Process

• Take a large pot and heat butter in it over medium heat.
• Add onion to it and cook until tender.
• When the onion is done, add the chicken broth and bring to a boil.

• When the broth starts boiling, add bay leaves, pepper, Cajun seasoning, garlic and salt.
• Let the mixture boil, as it boils, add corn and simmer for about 10 minutes.
• After 10 minutes reduce the heat to medium low.

• Now remove 1 cup of soup and set it aside to cool. After it has cooled, pour it into a food processor, along with half-and-half and blend for about 30-45 seconds.
• Keep that mixture aside. Blend milk and flour in a small bowl.

• Add the flour mixture to the simmering soup and simmer for about 1-2 minutes, stirring constantly.
• Then, stir in the pureed mixture and reduce the heat to low.
• Add in crab meat and cook for about 5 minutes, serve hot.

Crab lovers are sure to like these healthy soups. Make your own modifications to enjoy them better! Bon appetit!