Crab Bisque

Name: Crab Bisque
Cuisine: Indian
Ingredients: 1 no Crab shells & legs; 30 grams Onion roughly chopped; 30 grams Celery roughly chopped; 30 grams Carrot roughly chopped; 2 tsp Tomato puree; 1 pinch Thyme; 1 sprig Parsley stems; 1 no Bay leaves; few seeds Black peppercorns; 50 grams Crab meat (removed from claws); 1 tsp Refined oil; 1 no Onion, sliced; 30 mls Brandy; 2 cups Shell fish stock / plain water; 1 tsp Raw rice; 1 tsp Tomato puree; 20 mls Cooking cream; to taste Seasonings; to taste Cayenne pepper / Chilli powder

Shashank Shrivastava @cook_10104894

Crab Bisque

Shashank Shrivastava @cook_10104894

Saved

Ingredients

1no Crab shells & legs
30 gramsOnion roughly chopped
30 gramsCelery roughly chopped
30 gramsCarrot roughly chopped
2 tspTomato puree
1 pinchThyme
1 sprigParsley stems
1no Bay leaves
few seeds Black peppercorns
50 gramsCrab meat (removed from claws)
1 tspRefined oil
1no Onion, sliced
30 mlsBrandy
2 cupsShell fish stock / plain water
1 tspRaw rice
1 tspTomato puree
20 mlsCooking cream
to tasteSeasonings
to tasteCayenne pepper / Chilli powder

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Steps

1

Break the claws & legs from a whole crab & reserve them for cooking & garnish as well.
2

Separate the meat from the body & claws, wash the body & keep aside
3

Cover the reserved legs & claws in a stock pot with & let it simmer
4

Remove the froth, reduce the heat, add rest of the ingredients & simmer for 30 minutes
5

In a saucepan, heat oil, cook sliced onion till transparennt for 5 minutes
6

Remove from heat, let it cool, once the liquid is cool enough, blend it to a smooth paste
7

Now simmer the soup, add chilli powder, seasonings & cream.
8

Do not let the soup boil, just simmer till it is ready for serving.
9

Decorate the soup with cooked claw, crab meat & finely chopped parsley.