Serves 4
110 min
Crab and Irish Whiskey Bisque
Recipe GLPR52de4fc579a51e
A rich and aromatic bisque made with crab shells and legs simmered with Irish whiskey, tomatoes, and herbs. This elegant soup features a deep shellfish flavor developed from slow-cooking the crab pieces with aromatics, finished with a touch of heat and served alongside toasted bread.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 lb. crab shells and legs, rinsed and large pieces broken into halves
1/2 cup Irish whiskey
20 oz. canned diced tomatoes
2 tbsp. tomato paste
1 large yellow onion, chopped
1 large carrot, chopped
15 black peppercorns
3 sprigs fresh parsley
3 sprigs fresh thyme
2 bay leaves
5 drops Tabasco sauce, optional
Kosher salt, to taste
Toasted bread, for serving
Directions
Rinse the crab shells and legs under cold water. Break any large pieces in half and set aside.
Chop the onion into bite-sized pieces and chop the carrot into rounds or small chunks.
In a large pot, add the crab shells and legs and enough water to cover them by about 2 inches. Bring to a boil, then reduce heat and simmer for 20 minutes to create a base broth.
Strain the broth into another pot, discarding the shells and legs. You should have approximately 4-5 cups of broth. If needed, add water to reach about 5 cups.
Return the broth to the pot over medium heat. Add the chopped onion and carrot and cook until softened, about 8-10 minutes.
Stir in the tomato paste and cook for 1-2 minutes until fragrant.
Carefully add the Irish whiskey and stir well, allowing it to cook for 2-3 minutes.
Add the canned diced tomatoes with their juice, black peppercorns, parsley sprigs, thyme sprigs, and bay leaves.
Bring the bisque to a gentle simmer and cook uncovered for 45-60 minutes, allowing the flavors to meld and concentrate.
Strain the bisque through a fine-mesh sieve, pressing gently to extract as much liquid and flavor as possible. Discard the solids.
Return the strained bisque to the pot and season with kosher salt to taste. Add Tabasco sauce if desired for a hint of spice.
Ladle the bisque into serving bowls and serve hot with toasted bread on the side.
