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King Crab Bisque

2 Crabalisious King Crab Bisque Recipes

Wondering what a king crab bisque is? What part of crab is it made from? Get to know all about it, along with some yummy recipes from this article.
Girija Shinde
Last Updated: Jul 21, 2017
Bisque, originating in France, is a thick soup which is seasoned with various ingredients. It is mainly made with crabs, lobsters, shrimp or crayfish. Wine is one of the frequently used ingredients in preparing a bisque. Let's take a look at some recipes using king crab.
King Crab and Vegetables Bisque
  • ¾ lb king crab leg
  • Salt and pepper to taste
  • 1 green onion, finely chopped
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • 2 garlic cloves sliced
  • ⅓ cup flour
  • 1 tbsp. tomato paste
  • 1 tsp. dried tarragon
  • ¼ tsp. paprika
  • A pinch of cayenne pepper
  • 3½ cup chicken or fish stock
  • 2 cups water
  • 2 bay leaves
  • ½ cup whipping cream
  • 2 tbsp. olive oil
  • 2 oz. brandy
  • 1 cup thinly sliced onion
  • Firstly, cut open the crab legs with shears, lengthwise.
  • Remove as much meat as you can and cut it into small pieces. Keep these pieces in a bowl and refrigerate till needed.
  • Now cut the shells into small pieces and set aside.
  • Heat a pot over medium heat and pour oil.
  • When the oil is hot, add carrots, garlic, onions, celery and cook until they are tender.
  • When the veggies are done, add flour, tarragon, tomato paste, cayenne and paprika, cook for about 2 minutes, stirring frequently.
  • While stirring add water along with the stock and bay leaves. Simmer for about 30 minutes.
  • Strain the mixture with a fine sieve. Push the shells against the sieve so that you can extract maximum liquid.
  • Again simmer the bisque and add the crab meat, salt, cream and pepper.
  • Heat for about 3-4 minutes and set aside.
  • Take four heated soup bowls, divide brandy in them, pour in the bisque, and season with green onions. Serve hot.
King Crab and Corn Bisque
  • 1 tsp. Cajun seasoning
  • 3 tbsp. all-purpose flour
  • ¾ cup onion, chopped
  • 3 (14 ounce) cans chicken broth
  • 3 cloves garlic
  • 2 bay leaves
  • ½ tsp. cayenne pepper
  • ¼ cup butter
  • 16 ounces fresh lump king crab meat
  • 4 ears corn, kernels cut from cob
  • ½ cup half-and-half
  • ½ cup milk
  • Salt and pepper to taste
  • Take a large pot and heat butter in it over medium heat.
  • Add onion to it and cook until tender.
  • When the onion is done, add the chicken broth and bring to a boil.
  • When the broth starts boiling, add bay leaves, pepper, Cajun seasoning, garlic and salt.
  • Let the mixture boil, as it boils, add corn and simmer for about 10 minutes.
  • After 10 minutes reduce the heat to medium low.
  • Now remove 1 cup of soup and set it aside to cool. After it has cooled, pour it into a food processor, along with half-and-half and blend for about 30-45 seconds.
  • Keep that mixture aside. Blend milk and flour in a small bowl.
  • Add the flour mixture to the simmering soup and simmer for about 1-2 minutes, stirring constantly.
  • Then, stir in the pureed mixture and reduce the heat to low.
  • Add in crab meat and cook for about 5 minutes, serve hot.
Crab lovers are sure to like these healthy soups. Make your own modifications to enjoy them better! Bon appetit!