How To Make Cornish Crab Bisque with Lemony Croutons
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Serves:
Ingredients
- 2 whole cooked Cornish crabs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 4 cups of fish stock
- 1 cup of heavy cream
- 1 teaspoon of paprika
- Salt and pepper to taste
- 4 slices of bread
- Juice and zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
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Remove the meat from the cooked crabs and set aside. Keep the shells for later use.
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In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened.
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Stir in the flour and cook for 2 minutes, stirring constantly.
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Gradually add the fish stock, stirring constantly to prevent lumps from forming.
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Add the crab shells to the pot and simmer for 20 minutes to infuse the broth with flavor.
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Remove the crab shells from the pot and discard. Use an immersion blender to blend the soup until smooth.
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Return the pot to the heat and stir in the heavy cream and paprika. Season with salt and pepper to taste.
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In a separate bowl, toss the bread slices with the lemon juice, lemon zest, and a drizzle of olive oil. Toast the bread in a preheated oven until crispy.
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Serve the bisque hot, topped with the reserved crab meat, lemony croutons, and chopped parsley.
Nutrition
- Calories : 386kcal
- Total Fat : 19g
- Saturated Fat : 10g
- Cholesterol : 127mg
- Sodium : 894mg
- Total Carbohydrates : 29g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 23g
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