Tomato Crab Bisque



6 cups crab shells

1/2 cup dry white wine

1 large yellow onion, sliced or chopped

1 carrot, roughly sliced or chopped

1 celery stalk, roughly sliced or chopped

3 Tbsp. tomato paste

2 sprigs of thyme

15 peppercorns

2 teaspoons salt


2 Tbsp. butter, unsalted

3/4 cup dry white wine

1/3 cup shallots, chopped

4 cups of shellfish stock

¼ cup white rice

2 Tbsp. tomato paste

1 ¼ lb. or more of cooked crabmeat

1 ¼ cup heavy cream

½ teaspoon salt

1/8 teaspoon cayenne pepper




  1. Break up the large pieces of crab shells, without crushing them.
  2. Roast shells for 10 minutes for 400 degrees F to bring out flavor
  3. Cover the shells with water in a large pot and let simmer for almost an hour on medium heat. Do not let the water boil and do not stir.
  4. Add the wine, onions, carrots, celery  tomato paste, herbs and peppercorns once its not producing foam
  5. Remove large ingredients and strain. Remove large parts.
Making the Bisque:
  1. Sauté shallots in butter in large pot for about 5 minutes until translucent
  2. Add wine, stock, rice, tomato paste, then simmer 25 minutes
  3. Add two thirds of crab meat, then purée
  4. Add cream, remaining crab meat, salt and cayenne pepper

Ferraro Items

Ferraro# 0000020- Yellow onion

Ferraro# 4301250- Carrots, chopped

Ferraro# 0000033- Celery, stalks

Ferraro# 1200114- Tomato paste

Ferraro# 2040047- Salt, Kosher

Ferraro# 0920163- Butter, unsalted

Ferraro# 2000018- Shallots

Ferraro# 5162275- White rice

Ferraro# 4200321- Crabmeat, frozen

Ferraro# 0960925- Heavy Cream, 40%

Ferraro# 2000084- Cayenne pepper

Bon Appétit!