Next time, I’m going to try using basmati rice, for a slightly nutty flavor.
Adapted from Gourmet
- Separate crabmeat from shells. Break the shells into pieces (if they aren’t already.) Reserve about 2/3 c of the meat and keep cool in the refrigerator.
- Heat oil in a stock pot over medium-high heat. Cook onion, carrot, celery, and garlic until softened, about 5 minutes. Add bay leaf, thyme, clove. Season with salt and pepper. Add cognac, wine, crushed crab shells and the rest of the crabmeat. Bring to a boil. Add broth and water and return to a boil. Reduce heat to low, and skim any foam off the top. Cover and simmer for about 1 hour, stirring and skimming occasionally.
- Place a colander on top of a large bowl. Drain the crab broth. Discard the solids. Place 1 c of the broth in a medium saucepan. Add the rice, and simmer, covered, until the rice is fully cooked, about 20-25 minutes. Not all the liquid will be absorbed. Blend the rice and remaining liquid with another 1 c of the broth until smooth. Return mixture to the saucepan, along with the rest of the broth. Heat until the bisque is hot. Right before serving, stir in the tarragon, lemon juice, and cayenne (if using). Garnish with some of the reserved crabmeat.