Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab (butter-poached)
Bisque base
Liaison & finishing
Optional garnish / to serve
Method
Crab (butter-poached)
- 1
Poach crab
In a small saucepan over low heat, melt 6 tbsp unsalted butter until just melted and warm (do not let it brown). Add the lump crab meat, breaking up any large clusters gently with a fork so you keep some large chunks. Stir to coat, then add lemon juice, 1 tsp salt, 1/2 tsp pepper. Keep the heat at the lowest setting and poach the crab in the butter for 3–4 minutes until warmed through and infused with butter flavor. Remove from heat and set aside in a bowl; reserve the butter for finishing (strain out any solids if necessary). Sprinkle with 1 tbsp sliced chives and lightly mix. Cover and keep warm.
Bisque base
- 2
Sweat aromatics
In a heavy-bottomed saucepan or Dutch oven, heat 3 tbsp unsalted butter and 1 tbsp olive oil over medium heat until butter melts and begins to foam. Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced carrot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 3
Build flavor
Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize and remove raw taste. Add 3 tbsp cognac or brandy—carefully ignite with a long lighter if desired to flambé and burn off alcohol, or let it reduce for 1 minute. Pour in 1/2 cup dry white wine and simmer until reduced by half, about 2–3 minutes.
- 4
Simmer broth
Add 4 cups fish or seafood/chicken stock, 1 bay leaf, 2 sprigs thyme, 1 tsp Old Bay or smoked paprika, 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15 minutes to marry flavors. Remove and discard thyme stems and bay leaf.
- 5
Blend (optional for silky bisque)
For a smoother texture, use an immersion blender to puree the soup until smooth (about 1–2 minutes). Alternatively transfer in batches to a blender and purée, then return to the pot. If you prefer a chunkier bisque, blend only half and stir back in.
- 6
Finish with cream
Stir in 1 cup heavy cream and gently warm the bisque over low heat—do not boil after adding cream. Taste and adjust seasoning with salt and pepper as needed.
Liaison & finishing
- 7
Temper egg yolks
In a small bowl, whisk together 2 egg yolks and 2 tbsp cold heavy cream until smooth. Gradually ladle about 1/2 cup hot bisque into the yolks in a slow steady stream while whisking constantly to temper (this prevents scrambling).
- 8
Incorporate liaison
Slowly pour the tempered yolk mixture back into the pot of hot bisque while stirring. Warm gently over the lowest heat for 1–2 minutes until slightly thickened—do not boil. Remove from heat and stir in reserved butter from the poaching (about 2–3 tbsp of the flavored butter) for added richness. Stir in 1/2 tsp lemon zest and 2 tbsp chopped parsley or chive.
- 9
Add crab
Fold the butter-poached lump crab meat into the bisque, reserving a few large pieces for garnish. Warm gently for 1–2 minutes until crab is heated through. Adjust seasoning to taste.
- 10