Created in memory of green crab harvester Mike Furlong, this bisque by Alcove Chef Executive Chef Charles Draghi features a rich green crab broth, mascarpone, and chervil. You can find this beautiful soup on the menu at Alcove Boston.

By Charles Draghi | 45 minutes

INGREDIENTS

• 1.5 lbs green crab

• 1 small onion (diced)

• 1 small carrot (diced)

• 2 ribs of celery (diced)

• 2 cloves of garlic (minced)

• 1 cup of olive oil

• 2 cups of white wine

• ½ cup of dry sherry, or Marsala

• ¼ cup rice

• 2 Tbsp tomato paste

• 2 tsp. fennel seeds

• 2 tsp. white peppercorns

• ¼ tsp. cayenne

• 1 tsp. each: dried thyme, dried rosemary, dried tarragon

• 1 tsp. saffron

• 1 gallon of filtered, or spring water

INSTRUCTIONS

1. Sautee the crabs in the olive oil over medium heat, crushing the shells with a wooden kitchen spoon as you go, and getting as much caramelization from the proteins as you can. Lots of caramelization is the key to a rich, flavorful bisque.

2. Add the vegetables and spices (except saffron) and continue sauteing until the vegetables have lightly browned; constantly scraping the bottom of the pan with the spoon. Add the sherry or white wine and simmer for a few minutes to burn off the alcohol.

3. Add the herbs, tomato paste, rice, and water to 2 inches above the crab shells. Simmer for 30-45 minutes.

4. In a blender on high speed blend all of the soup solids and broth until it forms a thick, chunky mixture.

5. Run the pureed soup through a fine mesh sieve to remove all pieces of shells and spices.

6. Add saffron to the warm soup, and let it set for at least 30 minutes.

7. Serve with Crème fraîche and chopped tarragon, or parsley.

   
   

   Makes enough for 8-10 servings

ABOUT THE CHEF

Alcove Executive chef Charles Draghi grew up in an Italian family eating razor clams and other species that at the time most people considered bait. Draghi has been cooking with green crabs for years and reveres them for their complex and rich flavor.

A few years ago, he had a chance to purchase green crabs from harvester Mike Furlong. At the time, Mike had been working on a project to molt soft-shell green crabs. However, Mike was tragically lost at sea in late 2021. In memory of Mike Furlong and his legacy in the green crab fishery, chef Draghi created the Furlong Bisque.