NZ Woman's Weekly

Crab Bisque

  • Meal Type

  • Total time

    60 minutes
  • Servings

  • Courses

  • 3 tbsp olive oil
  • 600g paddle crabs or frozen crab, shell on, chopped into small pieces
  • 1 medium onion, finely diced
  • 1 medium carrot, roughly chopped
  • 1 clove garlic, crushed
  • 400g tomatoes
  • 1 cup white wine
  • 3 cups water
  • 1 cube fish stock
  • Juice of 1 orange and 3 strips of peel
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 star anise
  • Pinch dried chilli
  • Salt and milled pepper


  • ½ x 170g can crab meat, drained
  • 3 tbsp sour cream or crème fraîche
  • 2 tsp chives, chopped
  • 1 tsp lemon zest

1. Heat the olive oil in a saucepan over a high heat. Add the first five ingredients and cover. Cook, stirring, for 5 minutes.
2. Stir in the white wine and then all the remaining ingredients except the salt and pepper, scraping up any bits from the bottom of the saucepan. Simmer gently
for 40 minutes.
3. Remove the saucepan from the heat. Using a hand-held blender stick or food processor, quickly and roughly blitz the soup, including the crab shells,
for 30 to 40 seconds.
4. Push the pulpy soup through a fine sieve into a clean saucepan. Be sure to get as much moisture through the sieve as possible. Discard the remains caught in the sieve.
5. Season to taste.
6. For the creamed crab, gently mix all the ingredients together. Place a heaped teaspoon in the bottom of each bowl and pour in the hot bisque to serve.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author
Issue 1541

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