dungeness crab bisque w/roast pepper crème fraîche

Northwestgal avatar
By Vickie Parks
from Renton, WA

This is wonderful bisque that features Pacific Northwest fish and seafood and other fresh local ingredients (like tons of delicious berry recipes are usually featured on their special summer menu!) This is quite similar to the Crab & Seafood Bisque recipe that I've had at the Nordstrom Grill (at their downtown Seattle store).

serves 6
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For dungeness crab bisque w/roast pepper crème fraîche

  • 1 Tbsp
    butter
  • 1 1/2 lb
    dungeness crab, broken into small chunks
  • 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 1 c
    chopped carrot
  • 1/2 c
    chopped tomato
  • 1 Tbsp
    chopped garlic
  • 2 Tbsp
    tomato paste
  • 1/2 c
    white wine
  • 24 oz
    fish stock
  • 1 tsp
    dried thyme
  • 1 Tbsp
    paprika
  • 1/8 tsp
    cayenne (or to taste)
  • 1 stalk
    lemongrass
  • 2 md
    kafir lime leaves
  • 1 c
    heavy cream
  • 1 pinch
    salt
  • 1 pinch
    black pepper
  • RED PEPPER CREME FRAICHE:
  • 1 md
    roasted poblano pepper, seeded and pureed
  • 1/2 md
    roasted red (or yellow) pepper, seeded and pureed
  • 1 c
    creme fraiche (or sour cream)
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How To Make dungeness crab bisque w/roast pepper crème fraîche

  • 1
    For the Crab Bisque: In a deep stock pot, heat butter over medium heat and sauté crab sections until they become bright red. Remove from pot and reserve. Add onion, celery and carrot to stockpot, and sauté for 5 minutes. Add tomato, garlic and sauté 2 more minutes. Add tomato paste and combine well. Add wine and deglaze pan until almost dry. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes.
  • 2
    While the bisque is reducing, crack and remove crab meat from sautéed crab sections and set aside. Add heavy cream and simmer for 15 minutes. Strain the bisque and season to taste with salt and pepper.
  • 3
    For the Pepper Crème Fraîche: Mix pablano pepper purée and red (or yellow) pepper purée together in small bowl. Add crème Fraîche and mix well.
  • 4
    Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper crème Fraîche.
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