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I haven’t made yet and am new to cooking seafood. How many crabs do you need to buy? I saw it said make sure they were at least 2lbs but then it doesn’t say how many are typically needed for the recipe. Thanks! I really want to try this!
Hi, Jessica! Great question. Dungenuss crabs can be pretty large. If you can find a 2 pound crab then 1 to 2 crabs should give you enough shells for the stock and meat for the soup.
Fantastic on the first try! Better than I’ve had in any restaurant.
I’m so glad you liked it Looopy!
Wonderful recipe. The crab stock was great as well and I can use it for other recipes.
Thanks for your comment Kerry, I’m so glad you liked it!
It was very tasty, but I added some Clam juice, because I didn’t make enough crab shells….I don’t think it made a difference.
Easy and delicious! I used 1/2 & 1/2 instead of the heavy cream. Worked great!
Going to try this and add it to my Feast of the Fishes on Christmas Eve, Cannot wait, will let you know :)
I just made this. What an incredible bisque. Definitely a keeper
This bisque is amazing!
I didn’t have enough crab so i cut this recipe in half and it turned out so good!! I actually just used 2% milk instead of heavy cream and it was great and definitely thick enough. Will definitely make this again!
I have never used rice as a thickening I always do a flour white roux. I’m going to try it but I’m nervous about the flavor. New Orleans girl!
This is the best tasting crab bisque recipe I’ve made. I used King Crab shells and meat in lieu of Dungeness since I had them on hand.
This is a good recipe I will make good use of it
A cracking recipe. I used a couple of blue swimmer crabs and some green prawns. Left out the cream. A dead-set showstopper.
I’m so glad you liked it Duncan!
I’m making this as we speak. It looks like a great recipe, but I’m kind of confused about the stock part. At least on my stove, starting at medium-high and reducing to medium would cause the broth to rise to a raging boil. I’ve got my burner on medium-low, and it’s brought the water up to the point of pre-simmering.
Hi Dakota, it all depends on the heating strength of your burner. Use medium low if that is what works for you.
Wow. I made this using assorted shells I’d frozen over the past few months…shrimp, crab, clam, mussels for the stock. That took all afternoon, but boy was it worth it! Then for the bisque, I used white wine vinegar instead of wine, not quite as much, of course, a can of clams and the juice, and a pound of fresh mussels. I removed the mussels before blending, then after returning it to the pot and adding half and half, I put in the meat from about half of the mussels. I placed the remaining mussels, in the shells, in each bowl of soup and added some homemade croutons. Yum!
Wow. I am just finishing a bowl of this made with a blue crab stock (shells left over from Memorial Day.) this is unbelievably good.
Excellent recipe! Very easy to follow instructions. I started with a whole dungenous crab steamed in white wine and vege broth. Instead of carrot and celery, I cut back on the onion and threw in some vegetable stock. I also added some scallops to the puree and whole ones to the soup along with the broth from sauteing the scallops. lick the bowl delicious. time consuming, but every spoonful worth every minute!
I had no crab-meat left after making crab cakes, but I made the bisque anyway and then used it as a stock for a broccoli soup.
The crab bisque was sensational. I didn’t have as much crab as the recipe called for, or the shallots, forgot to roast the shells, and yet it tasted like the bisque I’v had in fine Las Vegas restaurants! My husband is going to get more crab since he tasted this “ambrosia of the Gods”
thanks for the methods, and excellent instructions.
Thank you, I enjoyed this dish very much! I followed it very closely. Next time I might skip the rice and the pureeing because I just thought the broth came out so beautifully after step 7. To me, you take that broth, throw in some fresh lump crab and you’ve got yourself a bisque (fine, not an absolute bisque as it’s absent of cream, could throw in just a touch) that’s as good as anything I’ve had in a restaurant. Best,