Dungeness Crab Bisque

To make the Crab Stock

Shell the Dungeness crab (2 whole cooked crabs, purchased from Costco), separating the meat and setting the shells aside. Cover the shells with water and added aromatics: cilantro, star anise, cardamom pods, just a few cloves, 1 stick of canela, 3 garlic cloves (whole, smashed), 1 yellow onion peeled and quartered, 1 shallot cut in half, ginger root and bay leaves. Bring to a simmer and gently cook it on low for about an hour.

Let it steep for awhile then strained and discarded the shells.

To make the Bisque:

Ingredients

• 3 Tbsp. unsalted butter

• 1 medium yellow onion, finely chopped

• 2 medium celery ribs, finely chopped

• Kosher salt

• Freshly ground black pepper

• 1 tsp. Old Bay seasoning

• 2 garlic cloves, finely chopped

• 2 Tbsp. tomato paste

• 3 Tbsp. all-purpose flour

• 4 cups fish stock (Anatto brand is available at many supermarkets) or low-sodium vegetable broth

• 1 cup dry white wine

• 1 bay leaf

• 1/2 cup heavy cream

• 1 lb.  crabmeat, picked through

• Finely chopped fresh parsley for garnish

Step 1

In a large, heavy pot over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until softened, about 7 minutes; season with 1/2 tsp. salt and a few grinds of pepper. Add Old Bay, then stir in garlic and tomato paste. Cook, stirring, until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle flour over and cook, stirring frequently, until absorbed, about 30 seconds more.

Step 2

Pour in stock and wine, then stir in bay leaf. Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring occasionally, until liquid is reduced and flavors meld, about 30 minutes.

Step 3

Remove bay leaves. Transfer half of the soup to a standard blender and blend until smooth. (Tip: You can use an immersion blender, but the texture won't be as smooth.) Pour into a medium bowl. Transfer remaining soup to a blender and blend until smooth. Return soup to pot.

Step 4

Cook over medium-low heat, then stir in cream and half of the crab. Cook, stirring occasionally, until just warmed through, about 5 minutes.

Step 5

Divide soup among bowls. Top with parsley and remaining crab meat. Serve with JM Cellars Reserve Viognier.