Recipe: California Crab Bisque

Blu California Blue Crab BisqueIt may be freezing and polar vortexing outside, but inside at Celebrity’s kitchens, everything is warm and cozy. Our simple, yet elegant California Crab Bisque, exclusively served aboard AquaClass restaurant Blu, is a particularly tasty way to start off a chilly winter evening.


Crab Bisque

10 crabs with shells (crushed)

2 pounds shrimp shells (raw)

3 tablespoons butter

3 tablespoons olive oil

1/2 pound white onions (chopped)

1/2 pound celery (chopped)

1/2 pound carrots (peeled and chopped)

1/2 pound leeks (chopped and washed)

1 tablespoon fennel seeds (toasted)

1/2 pound fennel (chopped and washed)

1/2 cup garlic cloves (chopped)

1 cups plum (Roma) tomatoes (diced)

2 tablespoons tomato paste

1/2 cup brandy

4 cups white wine

4 cups clam juice

6 cups heavy shipping cream

4 fresh bay leaves

2 tablespoons fish sauce


1/2 cup flying fish roe

6 tablespoons scallions (finely sliced)


Crush the crab with a large knife and brown with shrimp shells, butter and oil in a large casserole. While browning, add onions, celery, carrots, leeks toasted fennel seed and fennel, garlic, tomatoes and tomato paste. Brown while stirring. Deglaze with brandy; reduce. Add wine and reduce. Add th clam juice, followed by the cream, bay leaves and simmer on medium heat for 30 minutes. Reduce by half. Add the fish sauce; strain and reserve. Adjust seasoning to taste.

To serve, place soup in a bowl. Garnish with a quenelle (dollop) of flying fish row and the sliced scallions.

Serves: 6

Wine pairing suggestion: Patz & Hall: Chardonnay; Mount Veeder “Carr Vineyard”: California

5 thoughts on “Recipe: California Crab Bisque

  1. Tim Simms

    I got half way through the ingredients, and I wondered if I was watching some fabulous kind of blue movie! haha
    Just reading that list of taste treats made me mad with desire for even the smallest bowl (WITH the quenelle, thank you! heeheehee)

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