Crab Claw Tomato Bisque | Soup sounds boring. Heck, tomato bisque especially does. But put crab on top of it? Well, then the game changes. Big time. And if you make bisque like this, with layers of flavors and a little crunchy crouton, then you’ll be dancing the bisque dance for years to come.
Don’t miss the dance. Try this recipe as soon as you get your claws on it.
In this one, we turn on all the flavor jets and deliver a silky smooth bisque that even the French would be impressed with. We cook down our veggies with marsala wine and stock before we toss in smoky roasted tomatoes, sour cream, sriracha and our secret spices. Served with a crunchy sourdough crouton and, of course, a buttery snow crab claw. This one will make you happy.
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- Olive Oil - 1½ tablespoon
- Sour Cream - 5 ounces
- Marsala Wine - ⅔ cup
- Chicken Stock - ½ cup
- Roasted Diced Tomatoes - 28 ounces, canned
- San Marzano Diced Tomatoes - 28 ounces, canned
- Tomato Paste - 2 tablespoons
- Carrot - ½ cup, small dice
- Roasted Beets - ½ cup, small dice, canned
- Roasted Red Bell Pepper - ½ cup, small dice
- Shallot - ½ cup, finely minced
- Roasted Garlic - 2 teaspoons
- Sriracha - 1½ teaspoons
- Dijon Mustard - 2 teaspoons
- Bay Leaf - 1
- Chicken Bouillon Powder - 1½ tablespoons
- Paprika - ¼ teaspoon
- Sugar - 2 teaspoons
- White Pepper - ¼ teaspoon
- Salt - 1¾ teaspoon
- Olive Oil - 1 tablespoon
- Butter - 5 tablespoons
- Snow Crab Claws - 4
- Roasted Garlic - 1 teaspoon
- Rosemary - 4 sprigs
- Cilantro - 2 tablespoons, torn, garnish
- Salt - ⅛ teaspoon
- Sourdough English Muffins - 4, cut into small squares
- Salt - ⅛ teaspoon
- Dutch Oven - medium
- Food Processor
- Wooden Spoon
- Saucepan - medium
- Sheet Pan - small
- Tin Foil
- Peel your carrot and cut it into a very small dice.
- Open your cans of tomatoes and beets.
- Get all your other ingredients - there's a lot of them!
- Add the oil to the dutch over medium-high heat. Let it get hot, then toss in the carrots with a small pinch of salt.
- Give them a stir and saute the carrots for 3 minutes until they just begin to soften.
- Now toss in the roasted beets, red bells, shallot and another small pinch of salt. Stir again and saute for 1 more minute.
- Stir in the tomato paste and cook for another minute until it just starts to stick to the bottom of the dutch.
- Then deglaze the pan with the marsala, scrape up any fond, and cook until almost all the liquid is cooked off - about 4 minutes.
- Now stir in the sriracha, dijon and garlic, and saute for just 30 seconds.
- Pour in all the tomatoes, chicken stock, remaining spices and salt, and bring it all to a boil.
- Then reduce the heat to medium and aggressively simmer it all for 18 minutes, stirring often.
- Then trash the bay leaf.
- Take the dutch off the heat and stir in the sour cream.
- Now you're ready for the food processor. Take your time and ladle all the tomato mixture into the food processor. Once it's all in there, turn the machine on and let it run for at least 1 minute until it's all very smooth.
- Season to taste and keep the processor bowl in a warm place.
- Add the oil to the saucepan and let it get hot over medium heat.
- Then toss in the rosemary sprigs and fry them for 4 minutes until they just begin to brown.
- Now stir in the butter and garlic well and let the butter heat up until it just starts to bubble.
- Then turn the heat down to low, toss in the crab claw, and cover the pan to keep warm as you make the croutons (you really just want to warm the crab through here, don't cook them).
- Preheat your oven broiler to high. Put the rack in the middle.
- Cut your english muffins into 1" x 1" squares. You don't want any of the crust. You should get three from each piece.
- Line your sheet pan with tin foil and lay the croutons on in a single layer.
- Remember that crab claw butter that you have all warmed up? Grab it and brush a thin layer of it over each crouton. Well done.
- Toss the sheet pan under the broiler until the croutons are nice & crispy - about 2 minutes. Watch them closely so they don't burn!
- Set the sheet pan aside as you plate this baby.
- Get some warm serving bowls ready. Spoon a couple ladles of the bisque into each one.
- Then lay a crouton in the center of each bowl.
- Top the crouton with a warm crab claw.
- Garnish with sour cream, cilantro and a little extra paprika and salt. Serve it hot master chef!
* We buy pre-steamed & pre-frozen crab claws and just warm them up in the butter. If you bring them home frozen, make sure to thaw them completely before you start this recipe.
* This is a show stopper - make this at a dinner party and you'll be the sheez neez.
If you’ve read this far, then you need to check out Spanked Crab Rolls and Crispy Short Rib Wontons + Ragu.
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