Crab bisque

By Spencer Watts
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Total Time


  • 2 whole dungeness crab
  • 2 tablespoons (30 milliliters) canola oil
  • 1 teaspoon (5 milliliters) anise seed
  • 1/4 cup (60 milliliters) Pernod
  • 2 cloves garlic, smashed
  • 2 celery stalks, chopped
  • 1 white onion, chopped
  • 2 red peppers, chopped
  • 4 cups (1 liter) water
  • 1/4 cup (60 milliliters) tomato paste
  • 2 tablespoons (30 milliliters) paprika
  • 1/2 cup (120 milliliters) heavy cream


  1. In a large stock pot, bring water to a boil over high heat.
  2. Add crab and cook for eight minutes.
  3. Remove the crab from the water, reserving the water.
  4. Once the crab is cooled, remove all the flesh from the legs and body, reserving the flesh and bones separately.
  5. In a large sauce pan, heat oil over medium-high heat.
  6. Add anise seed and crab bones, and cook for two to three minutes.
  7. Add the Pernod and cook for two to three minutes to burn off alcohol.
  8. Add garlic, celery, onion, pepper and water. Simmer for one hour.
  9. Remove from heat and place in food processor.
  10. Blend until perfectly smooth, and return to sauce pan.
  11. Add tomato paste, paprika and cream.
  12. Simmer another 45 minutes, and remove from heat.
  13. Adjust seasoning with salt and pepper.
  14. Serve hot and add crab meat over the top.


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