Creamy crab and tomato bisque

  • 2 hrs 20 mins cooking
  • Serves 4
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Creamy crab and tomato bisque
  • 4 (1.3kg) uncooked medium blue swimmer crabs
  • 60 gram butter
  • 1 medium_piece (150g) brown onion, chopped coarsely
  • 1 medium_piece (120g) carrot, chopped coarsely
  • 1 medium_piece (350g) leek, chopped coarsely
  • 2 clove garlic, crushed
  • 1 tablespoon tomato paste
  • 2 tablespoon brandy
  • 1 cup (250ml) dry white wine
  • 1.25 litre (5 cups) fish stock
  • 1 dried bay leaf
  • 2 sprigs fresh thyme
  • 2 medium_piece (300g) tomatoes, chopped finely
  • 20 gram butter, extra
  • 1 tablespoon plain (all-purpose) flour
  • 1/2 cup (125ml) pouring cream


Creamy crab and tomato bisque
  • 1
    Slide a knife under top of crab shells at back, lever off and discard shells. Discard gills, rinse crabs under cold water. Cut crab bodies into quarters.
  • 2
    Melt butter in large saucepan, cook onion, carrot, leek and garlic, stirring, until vegetables soften. Add crab, in batches, cook, stirring, until changed in colour. Remove from pan.
  • 3
    Add paste to pan, cook, stirring, 2 minutes. Return crab to pan with brandy, stir over heat about 2 minutes or until alcohol evaporates.
  • 4
    Add wine, stock, bay leaf, thyme and tomato; bring to the boil. Reduce heat, simmer, uncovered, 45 minutes.
  • 5
    Meanwhile, using back of teaspoon, work extra butter into flour in small bowl.
  • 6
    Strain soup through muslin-lined sieve or colander into large heatproof bowl, extract as much meat as possible from crab, add to soup. Discard shells, claws and other solids.
  • 7
    Return soup to same cleaned pan; bring to the boil. Stir in flour mixture and cream, stir until soup boils and thickens slightly. Season to taste.


Recipe is not suitable to freeze.