Crab Bisque Soup
4 lbs. of snow crab clusters
1 Gallon of Fish Stock
1 Large chopped onion
1 2 stalks of celery chopped
4 Cloves garlic quartered
½ cup chopped Italian parsley
½ cup chopped basil
4 table spoons chopped pimento
3 teaspoons mustard seed
1 Small can of tomato paste
1 Can of diced tomatoes (I used Hunts with roasted garlic)
1 teaspoon pepper
2 Cups of milk
2 Cups of Cream (could substitute with milk)
1 cup of Burnet Ridge Sauvignon Blanc or other dry white wine
¼ cup unsalted butter
2 bay leaves
4 cups chicken stock
¼ cup flour
Remove all the crab meat from shells and set aside.
Place shells, water, garlic and 1 stalk of celery in a stock pot and boil for at least 1 hour or until the shells become transparent.
Put diced tomatoes, tomato paste, chicken stock and milk in a stock pot bring to a boil. Lower heat and add ½ crab meat, onion, wine, bay leaves, butter, mustard seed, basil, celery, pimento.
Strain the crab stock from the shells and add it to the soup.
Cook on a medium heat for an hour. Add remaining crab meat, parsley and slowly sift in flour so that the flour does not clump. Cook for another ½ hour.
Wine suggestions: 2004 Melange a Trois Chardonnay or Burnet Ridge Sauvignon Blanc