Cape Cod Crab Bisque

According food historians the first  “bisque” was probably prepared in the 1600’s on the coast of France. It has been claimed that the first “bisque” was prepared by French fishermen using whatever seafood was available to them. The goal was to utilize the seafood they had left over to make a thicker and more hardy meal that had more flavor than soup.  We think they succeeded.  Try the recipe below for a delightful and filling treat.

Cape Cod Crab Bisque
Serves 6 – 8

4 tbsp. butter
1 lb. lump crab
2 tbsp. flour
2 c. heavy cream
3 c. whole milk
1/3 c. Cognac or Sherry
¼ tsp. chives, chopped
Cayenne, pinch or to taste
1 tsp. anchovy paste
Salt & Ground Pepper to taste
Chopped chives for garnish

In a large saucepan, melt the butter over low heat.  Before stirring in crab meat be sure to check for pieces of shell. Stir in crab meat (save a small amount for garnish). Add flour, stir frequently and cook for 10 minutes.  Remove from heat. Take another saucepan and heat the heavy cream and whole milk.  Stir in the Cognac or Sherry, chives, cayenne, and anchovy paste. Pour this saucepan into the crab, butter and flour mixture, season with salt and ground pepper to taste.  Continue to stir and maintain the heat while not permitting the bisque to boil.
Garnish with a little crab and chopped chives.

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