Stone Crab Bisque Recipe
Make Stone Crab Bisque Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare Stone Crab Claws
If using raw stone crab claws, steam them for about 10 minutes until cooked through. If using pre-cooked claws, simply crack them open and set aside the meat.
- 2
Sauté Aromatics
In a large pot, melt the unsalted butter over medium heat. Add the minced shallots and garlic, sauté for about 3-4 minutes until they are soft and fragrant.
- 3
Make the Roux
Sprinkle the all-purpose flour over the sautéed shallots and garlic. Stir well to combine and cook for another 2-3 minutes to form a roux, stirring constantly to avoid burning.
- 4
Add Fish Stock
Gradually whisk in the fish stock, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes.
- 5
Incorporate Cream and Seasonings
Stir in the heavy cream and tomato paste. Add cayenne pepper, Old Bay seasoning, salt, and black pepper. Simmer for an additional 5 minutes, stirring occasionally.
- 6
Add Stone Crab Meat
Gently fold the stone crab meat into the bisque. Simmer for another 5 minutes to heat through, allowing the flavors to meld.
- 7
Garnish and Serve
Ladle the bisque into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side.