Chef’s Recipe Series

Try these recipes straight from Scott’s Kitchen at home!

Crab Bisque

Yield: 1 gallon (serves 8-10 people)

Ingredients:

  • ¼ Pound Clam Base
  • 1 Gallon Water
  • ½ Gallon Manufacturing Cream
  • 1 Each Yellow Onions, 1/2 Inch Dice
  • 1 TBLSPN Fresh Garlic, Minced
  • 1/2 Pound Unsalted Butter
  • 1 Pound All Purpose Flour
  • 1 Batch Marinara (Recipe Follows)
  • 1 Cup Brandy
  • 1 Cup Dry Sherry
  • 2 Each Bay Leaf
  • ½ TBLSPN Dried Thyme
  • 1 TBLSPN Dried Basil
  • 1 teaspoon Cayenne
  • 1 TBLSPN Course Ground Black Pepper
  • 1 ½ Cup Beef Base
  • 1 ½ Cup Clam Base
  • 1 Pound Rock Crab Meat (Pick Through & Remove All Shell Fragments)

Method:

  1. Prepare Steps Two Through Five Simultaneously So That Each Step Will Be Ready As Needed.
  2. Dilute The Clam Base In The Water To Make A Stock In A Large Stock Pot. Add Cream and Bring Stock To A Boil.
  3. Sauté The Onions And Garlic In Butter Until Soft, Add Flour And Cook Until Nutty Flavored, You Are Making A Blonde Roux That Should Be Fairly Dry. Gradually Add To Stock And Bur Mix Until Smooth.
  4. Make Marinara According To Recipe, And Add To Thickened Stock.
  5. In A Saucepan, Burn Off Alcohol From Brandy And Sherry. Add To Stock.
  6. Add Herbs, Spices And Bases To Stock. Simmer For 30 Minutes, Stirring Frequently To Prevent Scorching. Check For Color & Flavor. Simmer Longer If Color Is Light And Flavor Is Too “Tomatoey”
  7. Then Add Crab, Pulse With The Mixer A Couple Of Times To Break Down Larger Clumps Of Crab, But Not Too Much. Crab Pieces Should Be Evident. Remove From Heat.
  8. Cool Properly!

Marinara Recipe

Ingredients:

  • 1 Each 28 Oz. Can Tomato Paste
  • 2 Cups Cabernet
  • 1 ½ Cups Water
  • 1 TBLSPN Garlic, Minced
  • ½ TBLSPN Dried Italian Seasoning
  • ½ TBLSPN Kosher Salt
  • ½ TBLSPN Course Ground Black Pepper
  • 1 Each Bay Leaf

Combine All Ingredients In A Heavy Sauce Pan. Bring To A Boil, Reduce To A Simmer, And Cook Over Medium Heat For Forty-Five Minutes, Stirring Frequently.

Puff Pastry Garnish For Bisque

  • 1 sheet puff pastry

Dice puff pastry in ½”x ½” squares, spread out onto a parchment lined sheet pan. Bake at 350° until golden brown.

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