From the kitchen
Camel Milk Crab Bisque
A rich, delicate crab bisque built with camel milk instead of heavy cream.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 tbsp butter
- 1 medium onion, chopped
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/4 cup dry sherry
- 3 cups low-sodium seafood stock
- 1 lb cooked picked lump crab meat
- 3/4 cup pasteurized camel milk
- 1/4 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp chopped chives
Method
- Pick through cooked crab for shell fragments without shredding the lumps. Melt butter in a saucepan and cook onion 6 to 8 minutes until soft.
- Stir in tomato paste for 1 minute, then flour for 1 minute. Add sherry and stir, followed gradually by stock.
- Simmer gently 12 to 15 minutes. Remove from heat and blend smooth with an immersion blender.
- Stir in milk and return to low heat until hot.
- Fold in crab gently and heat until the soup reaches 165°F, without a vigorous boil. Taste for salt, add pepper and chives and serve.
Cook with confidence
Before you start
Before you start
Use cooked picked lump crab, not raw whole crab. Added flour gives the bisque body that the original milk-and-stock mixture lacked. Blend before crab enters to preserve its texture.
Serving and keeping
Refrigerate within 2 hours for up to 2 days. Reheat to 165°F, gently stirring.
Crab Goes In After Puréeing
Purée the stock base smooth before folding in 1 pound lump crab. Blending after crab enters destroys the valuable lump texture.
Camel Milk Is Last
Remove from direct heat after crab warms, then stir in 3/4 cup camel milk. Warm gently without boiling.
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