Spicy Crab Bisque
Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.
November 2013
Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.
The crab bisque can be refrigerated without the crab for up to 3 days. Reheat the bisque gently and then add the crab just before serving.
Ripe, fruit-forward California Chardonnay.
This was fantastic! The only thing we did different was to make a crab broth with Dungeness crab shells (onion celery garlic aleppo and peppercorns-brown the shells lightly in butter, lightly cook the rest then add 10 cups water and simmer 3 hrs) added some leftover frozen Dungeness crab meat, we didn’t have 2 lbs but it was just enough. Fantastic soup very filling! Will make again!
Everybody loved it. It was a hit. Will definitely make it again. I served it with crostini's.