Tuscan EVOO Crab Bisque
Ingredients:
2 Dungeness crabs, cooked ( about 1 1/2 lbs each)
3 T Tuscan EVOO
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 1/2 cups chopped tomatoes ( can use canned)
1 1/2 cups white wine ( we used Sauvignon Blanc)
2 T chopped fresh tarragon
1/4 cup flour
3 cups clam juice
3 cups water
1 cup heavy cream
1 T Cognac
1/2 t berbere or cayenne pepper
salt and pepper to taste
Using mallet, crack the legs in several places and remove the meat. Set aside the crabmeat in a bowl. Crack the large claws and carefully remove the meat from each claw. Slice the meat and set aside. Using kitchen shears, cut the shells into small pieces, set aside.
In saucepan over low heat, add Tuscan EVOO. Add the onion, carrot, and celery and saute stirring occasionally until the vegetables have soften, about 15 minutes.
Add the crab shells, tomatoes, wine and tarragon. Sprinkle the flour over the top and stir well to combine.
Bring to boil, reduce the heat to low, cover and simmer for about 20 minutes. Remove from heat and let cool.
In a bow, combine the clam juice and water. Combine 1/3 of the clam juice mixture and 1/3 of the shell mixture to a blender. Pulse briefly to break up the shells.
Place a cheesecloth over a fine-mesh sieve. Place over a bow. Pour the contents of the blender through the sieve. Repeat with the remaining clam juice and shell mixtures in 2 batches. Transfer to a soup pot.
Place the pot over low heat and bring to a gentle simmer. Stir in the cream, Cognac, and berbere ( or cayenne pepper) and season with salt and pepper.
Add the reserved crabmeat and heat through. Ladle into bowls and garnish with claw meat if desired. Enjoy!
