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Bisque of Crab and Asparagus




Source of Recipe


Blue Rose Ball Recipe


Recipe Introduction


PREP TIME: 1 Hour
SERVES: 12


List of Ingredients





1 pound lump crabmeat
1/2 pound claw crabmeat
2 dozen trimmed asparagus spears
1 cup butter
1 cup onions, diced
1 cup celery, diced
1/2 cup red bell peppers, diced
1/4 cup garlic, minced
1/2 tsp nutmeg
1 tbsp fresh tarragon
1 cup flour
2 1/2 quarts shellfish stock
1 pint heavy whipping cream
1 cup green onions, sliced
1 cup parsley, chopped
salt and white pepper to taste






Recipe



You may wish to make one quart of asparagus stock by boiling the trimmed ends of the asparagus spears for 30 minutes. This will impart a concentrated asparagus flavor into the water and you may use this in place of one quart of the shellfish stock. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic, Sauté 3-5 minutes or until vegetables are wilted. Add nutmeg, tarragon and flour and using a wire whisk, stir until white roux is achieved. Do not brown. Add claw crabmeat and shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Add asparagus and bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, lump crabmeat, green onions and parsley. Allow to cook an additional 5 minutes. Season to taste using salt and white pepper.