Dungeness Crab Bisque W/Roast Pepper Creme Fraiche

Name: Dungeness Crab Bisque W/Roast Pepper Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 12 lbs dungeness crabs, broken into small sections; ½ cup onion, chopped; 1 cup celery, chopped; 1 cup carrot, chopped; ½ cup tomatoes, chopped; 1 tablespoon garlic, chopped; 2 tablespoons tomato paste; ½ cup white wine; 24 ounces fish stock; 1 teaspoon thyme; 1 tablespoon paprika; ⅛ teaspoon cayenne (or to taste); 1 stalk lemongrass; 2 kaffir lime leaves; 1 heavy cream; 1 pinch salt; 1 pinch pepper; 1 poblano pepper, seeded, roasted, peeled and pureed; 12 yellow pepper, seeded, roasted and pureed; 1 cup creme fraiche

Servings: persons

1 tablespoon butter
1 12 lbs dungeness crabs, broken into small sections
½ cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
½ cup tomatoes, chopped
1 tablespoon garlic, chopped
2 tablespoons tomato paste
½ cup white wine
24 ounces fish stock
1 teaspoon thyme
1 tablespoon paprika
⅛ teaspoon cayenne (or to taste)
1 stalk lemongrass
2 kaffir lime leaves
1 heavy cream
1 pinch salt
1 pinch pepper
1 poblano pepper, seeded, roasted, peeled and pureed
12 yellow pepper, seeded, roasted and pureed
1 cup creme fraiche

1
For the Crab Bisque: In a deep stock pot, heat butter over medium heat and saute crab sections until they become bright red.
2
Remove from pot and reserve.
3
Add onion, celery and carrot to stockpot, and saute for 5 minutes.
4
Add tomato, garlic and saute 2 more minutes.
5
Add tomato paste and combine well.
6
Add wine and deglaze pan until almost dry.
7
Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves.
8
Bring to boil and reduce heat to a simmer.
9
Simmer for 15 minutes.
10
While the bisque is reducing, crack and remove crab meat from sauteed crab sections and set aside.
11
Add heavy cream and simmer for 15 minutes.
12
Strain the bisque and season to taste with salt and pepper.
13
For the Pepper Creme Fraiche: Mix pablano pepper puree and yellow pepper puree together in small bowl.
14
Add creme Fraiche and mix well.
15
Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper creme Fraiche.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon butter, 1 12 lbs dungeness crabs, broken into small sections, ½ cup onion, chopped, 1 cup celery, chopped, and more.

Yes, Dungeness Crab Bisque W/Roast Pepper Creme Fraiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!