Crab Du Jour Boston Recipes

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DUNGENESS CRAB BISQUE

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 20



Dungeness Crab Bisque image

Steps:

  • Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
  • In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
  • Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

4 Dungeness crabs
3 tablespoons olive oil
1 carrot, chopped
2 stalks celery, chopped
3 tomatoes, chopped
5 cloves garlic, chopped
5 shallots, chopped
3 sprigs fresh tarragon leaves, chopped
3 tablespoons Cognac
2 cups dry white wine
2 tablespoons tomato paste
10 cups fish stock or water
Salt
Freshly ground pepper
Cayenne pepper
Pinch dried thyme
1 bay leaf
2 cups heavy cream
1 lemon, juiced
1 tablespoon minced chives or parsley leaves

CRAB SAUCE

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6



Crab Sauce image

Steps:

  • Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

8 ounces cooked squid ink pasta 1 tablespoon dry white wine
2 tablespoons unsalted butter 1 cup White Sauce, recipe follows
12 ounces peeled deviant shrimp, Salt, cayenne pepper
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded,
finely chopped or lump crabmeat, 2 Kirby cucumbers, seeded, picked over cut into 1/4-inch dice
1 tablespoon tomato paste 2 tablespoons finely snipped chives

JULIE'S CLAM CRAB CHOWDER (WHITE)

This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.

Provided by AcadiaTwo

Categories     Chowders

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13



Julie's Clam Crab Chowder (White) image

Steps:

  • In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
  • Saute onion in bacon fat until tender.
  • Add water, clam juice, potatoes and cook until potatoes are tender.
  • (Do not drain).
  • Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
  • Heat to steaming (do not boil).
  • Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
  • To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.

1/2 lb bacon
1 sweet onion (diced)
2 cups water
6 ounces clam juice
8 medium potatoes (peeled, diced)
1 cup heavy cream
1 cup half-and-half
1 cup milk
24 ounces canned clams, minced, reserve juice
8 ounces canned crabmeat
1/2 cup butter
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)

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