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The other day when I flipped through the 1970s cookbook that I adapted last week’s Bavarian cream recipe from I came across an interesting idea: adding nutmeg to crab bisque. I tried it on my own crab bisque recipe and was surprised how well it worked. The spice added a new and unexpected dimension that I really liked. Otherwise this recipe is pretty straightforward with mostly the usual suspects: shallot, celery, tomato paste, white wine, sherry, etc. Hope you like it! :)
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 celery stalk, minced
- 1 teaspoon tomato paste
- 1 cup chicken broth (I like it better than vegetable broth or store-bought fish stock in this recipe)
- ½ cup dry white wine
- 6 ounces crab meat
- 2 tablespoons heavy cream
- 1-2 teaspoons sherry
- pinch of nutmeg
- a few sprigs of thyme
- Melt the butter.
- Add shallot and celery and saute until soft, about 7 minutes.
- Add tomato paste, broth and white wine and bring to a boil.
- Add almost all crab meat (reserve a little bit for garnish), then puree with an immersion blender.
- Stir in the cream and the sherry (to taste) and heat through.
- Sprinkle a pinch of nutmeg into each serving and garnish with crab meat and sprigs of thyme.
Food Photography and Styling: I lit the set slightly from the back to get a nice reflection onto the surface of the bisque that kept it from looking dead. To create a focal point I added a little bit of crab meat into the center and topped it with a few sprigs of thyme. I also sprinkled some thyme and nutmeg next to the bowl to keep the table from looking too sterile and as usual I used my strobe to light the set.
Nikon D600, 105mm, f/3.2, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.