Gastronomixs

Cooked crab with bisque and sherry

In this dish, the bisque enhances the flavour of the crab meat.

Cooked crab with bisque and sherry

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Ingredients

2

l

court bouillon

5

 

crabs

0.5

l

crab bisque

50

ml

sherry (Manzanilla)

 

 

salt and pepper

Preparation method

  • Reduce the bisque by half, mix with the sherry, and allow to infuse.
  • Bring the court bouillon to the boil, add the crabs, and return to the boil.
  • Remove the pan from the heat and leave the crabs to cool in the bouillon.
  • Remove the crabs from the bouillon.
  • Twist off the claws from the crab and clean.
  • Use a spoon to separate the top of the shell from the bottom of the shell.
  • Remove the meat from the crab, including the coral (roe).
  • Combine the crab meat with the bisque and season with salt and pepper.

Serving suggestions

  • Ideal as part of a salad.
  • As a component in an amuse-bouche with avocado.
  • As a garnish on a crostino. Delicious with a little lemon zest.

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