Crab Bisque Recipe
Becca Crawford
Crab (and crustaceans generally) are a powerhouse of minerals, especially calcium. I try to eat wild seafood twice a week at a minimum due to its high nutrient content. One of the 10 biggest mistakes I made when I transitioned almost a decade ago from a macrobiotic vegetarian diet to an ancestral/ traditional wholefoods diet was to eat red meat to the exclusion of other meats every day in a bid to drastically re-mineralise my body (especially my iron levels) with seafood constantly falling off the radar. I also see this a lot in my private health coaching sessions with clients. For this reason I have idiot-guided myself to eating seafood on 2 designated nights of the week to ensure that this superfood is given its rightful place in my diet.
When we think seafood, most people will opt for fish. Here is a recipe I crafted to incorporate more crab into my diet. The flavours are intensely rich and satisfying. It makes for a stunning entrée at dinner parties or even a weekday dinner served with greens and oysters. I hope you enjoy this soup as much as I and my kids do!
Ingredients:
500g cooked crab meat (sold in containers at seafood shops)
500ml wild fish stock
2 small potatoes (approx. 350g), grated or diced
1 onion, chopped
15g garlic, chopped
1/3 cup (70g) cream
3 tablespoons butter
3 tablespoons white wine
a few sprigs of fresh thyme, plus extra for garnishing
½ teaspoon unrefined salt
1 tablespoon Worcestershire sauce
extra virgin cold pressed olive oil
Directions:
1. Melt butter in large saucepan. Add potato, onions and garlic and sauté on low heat for 5 minutes stirring occasionally.
2. Add fish stock, Worcestershire sauce, wine, salt and thyme and gently cook, covered, for 10 minutes or until potatoes and onions are tender.
3. Add cream and blend with hand held/ stick blender until mixture is very smooth.
4. Add crab meat and continue to gently cook (do not simmer) until crab meat is heated through.
5. Ladle into 4 bowls, garnishing each bowl with a few sprigs of fresh thyme and a drizzle of olive oil.
Serves 4