MAINE GREEN CRABS’ BISQUE

 
 
 

 By John Painter of Maine Green Crabs | 1 Hour

John Painter is the Founder of Maine Green Crabs: trapping and selling live green crabs out of the Weskeag River in Midcoast Maine. He served up free samples of this bisque recipe aside GreenCrab.org at Music, Masts, and Lobster Traps in August 2024.

INGREDIENTS

  • 8 Green crabs (remove carapace for lighter colored broth* and garnish)

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 onion finely chopped

  • 2 carrots peeled and finely chopped

  • 2 stalks celery finely chopped

  • 1 teaspoon fresh thyme chopped

  • 1 teaspoon fresh tarragon chopped, plus more to serve

  • 1 teaspoon chicken bouillon powder

  • Pinch salt or to taste

  • 1⁄4 teaspoon cracked pepper

  • 1⁄2 teaspoon cayenne pepper

  • 4 cloves garlic minced

  • 2 tablespoons tomato paste

  • 3 tablespoons all-purpose flour or plain flour

  • 1 1⁄4 cup dry sherry (dry white wine can be substituted)

  • 4 cups green crab stock

  • 3⁄4 - 1 cup heavy cream

STOCK INSTRUCTIONS

Crab’s hepatopancreas (also known as mustard) is similar to other crabs, however, I find they are a much darker and make stock that’s equally dark. For a lighter stock I remove the carapace that the hepatopancreas is attached to and liquid before cooking, this will make the broth as light as possible while still giving plenty of flavor.

  1. Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil.

  2. Add 6 crushed green crabs (reserve two and split bodies for garnish), cover with lid and let boil for 5 minutes, or until shell is bright red.

  3. Remove split bodies and refrigerate. Bring back to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavor out of the crabs as possible. Once done strain stock from shell and set aside.

BISQUE INSTRUCTIONS

  1. Heat butter and oil in a large, heavy-based pot over medium heat, sweat the onions, carrots, celery, and fresh herbs. Cook until soft, about 5 minutes. Season with bouillon powder, salt and pepper. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.

  2. Mix in tomato paste, cook for another minute to coat vegetables. Sprinkle flour over and cook, while stirring occasionally for another 2 minutes making a lite roux.

  3. Pour in sherry, simmer and let reduce to half. Stir in green crab stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes.

  4. Take off the heat, transfer mixture to a blender and blend until smooth.

  5. Return to medium-low heat and stir in heavy cream.

  6. Plate in shallow soup bowl, sprinkle with fresh chopped tarragon, and half green crab body prepared earlier. Serve with fresh bread toasted and buttered or lightly rubbed with garlic clove.

 

John serving up this bisque at Music, Masts, and Lobster traps alongside GreenCrab.org’s touch tank