
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:
- Prepare Steps Two Through Five Simultaneously So That Each Step Will Be Ready As Needed.
- Dilute The Clam Base In The Water To Make A Stock In A Large Stock Pot. Add Cream and Bring Stock To A Boil.
- 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.
- Make Marinara According To Recipe, And Add To Thickened Stock.
- In A Saucepan, Burn Off Alcohol From Brandy And Sherry. Add To Stock.
- 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”
- 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.
- 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.