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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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The Soup Nazi's® Crab Bisque
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Difficulty Level: Medium
Recipe Id: USA1034

The Soup Nazi's® Crab Bisque

  • 4 pounds snow crab clusters (legs)
  • 4 quarts water (16 cups)
  • 1 small onion, chopped
  • 1 1/2 stalks celery, chopped
  • 2 cloves garlic, quartered
  • 2 potatoes, peeled and chopped
  • 1/4 cup fresh chopped Italian parsley
  • 2 teaspoons mustard seed
  • 1 tablespoon chopped pimento
  • 1/2 teaspoon coarse ground pepper
  • 2 bay leaves
  • 1/3 cup tomato sauce
  • 2 tablespoons half and half
  • 1/4 cup unsalted butter
  • 1/4 teaspoon thyme
  • 1/8 teaspoon basil
  • 1/8 teaspoon marjoram

  1. Remove all the crab meat from the shells and set it aside.
  2. Put half of the shells into a large pot with 4 quarts of water over high heat.
  3. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.
  4. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock.
  5. Discard the shells, onion, celery and garlic, keeping only the stock.
  6. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
  7. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
  8. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
  9. Add the remaining crab and simmer for another hour until the soup is very thick.

Makes 4-6 servings.


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