It is Dungeness Crab Season and that me HAPPY!
It’s also cool and rainy outside and when that happens…. I enjoy a warm bowl of soup, a glass of wine and a fire in the fireplace.
A little over a year ago when I decided to start “The Sassy Kitchen”, I posted this recipe on my facebook page. I knew I had a soup recipe using crab but I last week I couldn’t find it. (yes – I can get a little scattered at times). BUT TODAY, I FOUND IT!
It’s quick and easy and ohhh soooo yummy!
Here is the post as I wrote it last November:
People have asked so here is a quick recipe for my butternut squash bisque with Dungeness crab. Below are the ingredients I used based on my preferences.
(you will see that when I cook, I sort of “wing it”)
I recommend pouring a glass of wine before you start.
Here we go:
20 oz container pre-cut butternut squash
1 cooked Dungeness crab, 1 1/2 to 2 pounds
1 container O brand vegetable broth/stock
2 medium to large carrots
5 large cloves garlic
1 Medium Leek
1/2 large white onion
3 to 4 small to medium stalks celery
3 to 5 fresh sage leaves
1/2 to 3/4 cup heavy cream
2 tbsp unsalted butter
1 tbsp red pepper flakes
Sourdough bread (Optional)
Peel the garlic and cut the carrots into chunks and add to bowl with butternut squash. Coat all with olive oil and salt/pepper to taste. Place in single layer on baking sheet and put in a preheated 350 degree oven.
Add butter and a couple tbsp oil to a large stock pot. (I used enameled cast iron) Clean and slice leek, chop onion and celery and add to the pot. Cook over medium heat until soft and fragrant. Add salt and pepper to taste. I am careful with salt since it’s easy to add but hard to remove. .
Add vegetable stock and red pepper flakes and bring to a low boil. Check vegetables in the oven. If they’re soft but not fully cooked, pull them from the oven (about 30 minutes). Remove garlic from pan and smash with the side of your knife then add along with the all roasted vegetables to the pot. Add sage to pot and let all ingredients simmer for about 30 minutes. Adjust salt, pepper, and red pepper to taste (add less pepper if you’re not a fan of the heat – it builds quickly. Also add more stock if you want it thinner).
Crack and clean the crab, being careful to remove all shell and yucky parts (yes I said yucky parts) and set aside.
Chop scallion an set aside as well.
I used my immersion blender but a blender or vitamix (working in batches) would be great too. Blend ingredients until they are the desired consistency.
Remove from heat and slowly add cream. This can also be adjusted to taste. (or omitted altogether)
Ladle into bowls and top with cold crab and scallions.
Add croutons or toasted bread or chili flakes……. whatever makes you happy.
The dish would also be really awesome with less red pepper, more sage and topped with sweet Italian sausage or smoked ham.
It’s easy, reasonably healthy and offers so many ways to garnish and serve. I had it with a grilled cheese sandwich for lunch the next day. It was even better on day 2.
Too much heat??? Add cream or creme fraiche to the top. The creamy will cool the spicy.