Ingredients
1 tablespoon unsalted butter 1 tablespoon canola or grapeseed oil 3 large shallots, minced 5 cups fish or chicken stock 2 cups heavy cream Kosher salt and freshly ground white pepper, to taste 3/4 to 1 pound fresh or thawed frozen lump crabmeat, picked over for shell fragments (3 to 4 cups) 1/2 cup dry sherry, dry Marsala or Madeira Minced fresh tarragon or flat-leaf parsley for garnishDescription
The Best-tasting Crabmeat Comes From Crabs You Cook Yourself. If You Have Access To Live Crabs, Use Them To Make This Bisque. Two 2-pounds Dungeness Crabs Or Eight To Ten Hard-shelled Blue Crabs Will Yield About 1 Pound Of Crabmeat. You Can Also Buy Cooke
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