Travel Reference
In-Depth Information
49
Dungeness Crab
and Potato Bisque
STOCK
Clean crabs, reserving meat for garnish. Squeeze liquid
out of crabmeat and reserve. Combine crab shells and
liquid with all stock ingredients, and simmer on me-
dium-high heat until reduced by one-third.
CRAB STOCK
2 gallons water
30 ounces clam juice
1 tablespoon McCormick Old
Bay Seasoning
4 large Dungeness crab shells
and liquid
SOUP
Sauté the onion, leeks, and shallots in butter until
translucent. Do not brown. Add flour and toast on low
heat for 3 minutes. Add stock and incorporate, stirring
briskly. Bring to a hard simmer, stirring constantly.
Add tomatoes and potatoes. Cook on medium-low
heat for 1½ hours or until potatoes are tender.
Leek tops
Thyme
Parsley
SOUP
½ pound butter
2 cups onion
2 cups leeks
½ cup shallots
Using a hand blender, puree soup and strain through a
fine mesh chinois.
½ pound flour
32 ounces diced canned tomatoes
2 pounds diced potatoes
PLATING
Finish soup by adding heavy cream and sherry vinegar.
Ladle into bowls and garnish with crabmeat and fried
prosciutto.
1 cup heavy cream
1 tablespoon sherry vinegar
GARNISH
Prosciutto, browned, in pieces
.
YIELD
,
4 quarts
