The title pretty much summarizes the issue at hand; I am hosting a party, and the guest of honor has requested only one thing: crabmeat bisque. I do a fair bit of cooking, but I’ve never attempted that particular soup before and don’t have a good idea of how to approach it. I tried googling a recipe but there are many, and they don’t seem to have much in common with one another, plus there’s no way to separate the good recipes from the bad.
So, anyone know how to make a good version of this soup?
If you go through the recipes you Google, and find one that requires use of the entire crab, and involves using the shell in the stock, then you’ve probably found a good one. Stay away from those that call for just the meat.
I probably have a good one at home, in either my copy of Escoffier, New Professional Chef or Peterson’s Fish and Shellfish. I can look when I get there, if you want.
Wait. Am I to understand that Campbell’s doesn’t sell crabmeat bisque?
Whatever happened to “Mm-Mm Good?”
On a more helpful note, I checked www.recipezaar.com and found two recipes that, per Necros’s recommendation, call for crab parts (including shell), rather than dumping in crabmeat. Except for the fact that one of them claims to take an hour longer to cook, they appear to be identical. And one calls itself a copycat version of the Soup Nazi’s crab bisque!