Cromer Crab Bisque
A velvety coastal soup made by simmering sweet Cromer crab shells and brown meat with aromatic vegetables, finished with double cream and flaked white crab meat.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large saucepan
- •Rolling pin or meat mallet
- •Fine-mesh sieve
- •Ladle
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 340 kcal
Instructions
- 1
Pick all the white and brown meat from the crabs, keeping them in separate bowls, and reserve every shell piece.
- 2
Crush the crab shells roughly into smaller pieces using the end of a rolling pin.
- 3
Heat the butter and oil in a large saucepan on the hob over medium heat.
- 4
Add the crushed shells and fry for 5 minutes until fragrant and lightly toasted.
- 5
Add the chopped onion, carrot, celery, and garlic, cooking for 6 minutes until soft and translucent.
- 6
Stir in the tomato purée and cook for 1 minute to caramelise (cook until rich and darkened).
- 7
Pour in the brandy, stirring constantly and scraping any browned bits from the bottom of the pan.
- 8
Add the hot fish stock and the reserved brown crab meat, stirring well to combine.
- 9
Simmer gently uncovered for 30 minutes over low heat to extract the deep crab flavour.
- 10
Strain the broth through a fine-mesh sieve into a clean pan, pressing hard on the solids to extract all liquid.
- 11
Stir the double cream and cayenne pepper into the soup, warming gently without letting it boil.
- 12
Ladle into warm bowls, top with the reserved white crab meat, and scatter with fresh chives.
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