20 Minute Crab Bisque Amuse Bouche Recipe
A smooth and flavorful Crab Bisque that's ready in just 20 minutes and makes a perfect amuse bouche at a dinner party.
Equipment
- 1 Large soup pot
- 1 fine mesh sieve
Ingredients
- 1 cooked crab (shells only, remove meat)
- 2 tablespoon unsalted butter
- 50 ml (1.5 floz) brandy
- 750 ml (3 cups) water
- 2 bay leaves
- 3 star anise
- 3 stalks parsley
- 1 tablespoon peppercorns
- 1 lemon
- 1 onion (halved)
- 1 tablespoon tomato paste
- 1 parmesan rind (optional)
- 75 ml (⅓ cup) heavy cream (or double cream)
- Salt and freshly ground black pepper
Instructions
- Remove the crab meat from the crab body, crab legs, and crab claws and reserve for a garnish or other dishes.
- Melt one tablespoon of butter over medium heat in a large soup pot and then sauté the crab shell pieces and claws for 2-3 minutes.
- Pour the brandy into the pot and bring to a boil for around a minute to reduce. Then add the water, onion, lemon, tomato paste, herbs, spices, and parmesan rind and boil for 15 minutes, stirring occasinoally.
- Strain the crab bisque through a sieve, then pour it back into the saucepan. Stir through the cream, and bring it back to a gentle boil to reduce slightly further if needed.
- Season with salt, pepper, and lemon juice to taste. Whisk in a tablespoon of very cold butter before pouring into shot glasses and serving.
Notes
To thicken the soup further and add even more crab flavor, you can add some cooked crab meat to the bisque and then use an immersion blender to emulsify it to a smooth texture.
This soup can also be served as a starter before a main course; adjust the quantities as needed.
Nutrition
Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 77mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 355IUVitamin C: 12mgCalcium: 22mgIron: 0.5mg
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