Grilled Crab Bisque

Cook Time

70 Mins

Cooking Method

Grilling

Cuisine

French

Difficulty

Moderate

Prep Time

15 Mins

Servings

4


Ingredients


1 bay leaf

2 tbsp Butter, Unsalted

1 Garlic Clove, Minced

1 cup Heavy Cream

1 tsp Kosher Salt

2 tsp Olive Oil

1 Scallion, sliced thin

2 cups Seafood Stock

3 Snow Crab Leg Clusters

1/4 tsp Thyme, Dried

2 tbsp Tomato Paste

1 1/2 cups Vegetable Stock

1/4 cup White Rice

1/2 cup White Wine

1 Yellow Onion, minced



Cooking Instructions


This decadent Grilled Crab Bisque is one of the most delicious soups you’ll ever make. Filled with fresh grilled snow crab, aromatics and white wine, the soup is made entirely on the grill to infuse wood-fired notes and add depth of flavor. Finish off the soup with rich cream and top with the smoky crab for an elegant mouthwatering meal.  

Wood Pellet Recommendation 

In order to complement the sweet, rich flavors of the grilled crab, we recommend using our Pennsylvania Cherry Hardwood Pellets

  1. Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
  2. Once the fire is lit, preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
  3. Brush crab legs with olive oil, then grill over indirect heat, 5 to 7 minutes, turning once.
  4. Remove crab legs from the grill, cool for 15 minutes, then remove the crab meat from the shell. Set crab meat aside.
  5. Place a Dutch oven on the grill. Melt the butter, then add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and thyme, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes.
  6. Pour in stock and wine, then stir in bay leaf and rice. Reduce the temperature to 325 F, cover and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 to 45 minutes.
  7. Remove the pot from the grill. Remove the bay leaf and puree bisque in a blender until very smooth.
  8. Return the bisque to a simmer, then stir in heavy cream, along with half of the crab meat. Cook until just warmed through, about 5 minutes.
  9. Divide among bowls and garnish with additional crab meat and scallions before serving.


Special Tools


  • Basting Brush
  • Blender
  • Cast Iron Dutch Oven



Tips:


Need something to pair with this decadent bisque? Make it a soup and sandwich lunch with a fresh, creamy egg salad sandwich.



Diet Info


  • Flexible Dieting