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Ingredients

• 2 Dungeness crabs, 1 to 1 1/2 lb. each, cooked
• 2 Tbs. unsalted butter
• 1 small yellow onion, chopped
• 1 carrot, peeled and coarsely chopped
• 1 celery stalk, coarsely chopped
• 1 1/2 cups chopped tomatoes (fresh or canned)
• 1 1/2 cups dry white wine such as Sauvignon Blanc
• 1 Tbs. chopped fresh tarragon (optional)
• 1/4 cup all-purpose flour
• 3 cups bottled clam juice
• 3 cups water
• 1 cup heavy cream
• 1 Tbs. Cognac or other good-quality brandy
• Pinch of cayenne pepper
• Salt and freshly ground pepper, to taste

Description

Although Dungeness Crabs Provide The Most Meat, Any Variety—such As King, Snow Or Blue Crabs—may Be Used In This Traditional Bisque.

Williams-Sonoma