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    By Claus Meyer

    Shore crab bisque

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    Servings: 6

    PREPARATION:

     
    • 1

      Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs.

    • 2

      Cut the apple and the vegetables into pieces. Sauté the crabs for a minute in the oil, add the vegetables and allow them to gain a little color. Add the tomatoes, apple, herb stems and spices.

    • 3

      Sauté a little more. Add the cider and water until they cover the ingredients. Bring the liquid to a boil and skim it. Boil for 45 minutes, if necessary run the shells through a food processor, return them to the bisque and bring back to a boil. Drain the bisque, preferably through a colander with large enough holes so you can press some of the crab mixture through. Boil the liquid again until you have a suitable intensity and consistence.

    • 4

      You now have lots of choices. Here are five:

      1. Thoroughly boil the bisque with tomatoes and garlic. Add to taste – salt, pepper, lemon juice and if you like, some sugar. Serve with aioli.

      2. Thoroughly boil the bisque with whipping cream. Add to taste – salt, pepper, lemon juice or apple cider vinegar.

      3. Thoroughly boil the bisque with lemon grass, chili, lime leaves and more ginger. Add to taste – lime juice, cane sugar and fresh coriander.

      4. Like 3, but add coconut milk before flavoring to taste with the lime juice etc.

      5. Use the bisque in risotto and as a basis for cream sauce to go with white steamed fish.

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  • Servings: 6

    PREPARATION:

     
    • 1

      Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs.

    • 2

      Cut the apple and the vegetables into pieces. Sauté the crabs for a minute in the oil, add the vegetables and allow them to gain a little color. Add the tomatoes, apple, herb stems and spices.

    • 3

      Sauté a little more. Add the cider and water until they cover the ingredients. Bring the liquid to a boil and skim it. Boil for 45 minutes, if necessary run the shells through a food processor, return them to the bisque and bring back to a boil. Drain the bisque, preferably through a colander with large enough holes so you can press some of the crab mixture through. Boil the liquid again until you have a suitable intensity and consistence.

    • 4

      You now have lots of choices. Here are five:

      1. Thoroughly boil the bisque with tomatoes and garlic. Add to taste – salt, pepper, lemon juice and if you like, some sugar. Serve with aioli.

      2. Thoroughly boil the bisque with whipping cream. Add to taste – salt, pepper, lemon juice or apple cider vinegar.

      3. Thoroughly boil the bisque with lemon grass, chili, lime leaves and more ginger. Add to taste – lime juice, cane sugar and fresh coriander.

      4. Like 3, but add coconut milk before flavoring to taste with the lime juice etc.

      5. Use the bisque in risotto and as a basis for cream sauce to go with white steamed fish.

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