Its stone crab season and you want to try a new way to enjoy this delicacy. The crab can get costly so we utilize even the shells in this recipe to make a stone crab stock that is next level! Add in the unique method of grilling and the flavor just pops. This is an easy recipe but it takes time to develop all the flavors and is perfect to make on those lazy days you just want to stay in. The recipe will feed 4-5 people, but there will be some left-over bisque. You can purchase other seafood such as shrimp, scallop or lobster to supplement as needed. Total time is about 6 hours to make this wonderful creation.
7 cloves fresh garlic cut in half
1 large Sweet Onion cut into ¼ inch thick slices
1/2 head of Celery diced (include the leaves)
1 cups Carrot chopped
5.25 cups Pinot Grigio
5.25 cups filtered water
4 sprigs Thyme
1 tsp Dat’l Hook Ya blackened seasoning
4 Roma Tomatoes diced
1 tsp Sea Salt
1/4 cup Brandy
1/4 cup Sherry
4 tbsp Dat’l Hook Ya sauce
3oz Tomato paste
4 tbsp Corn Starch
12 stone crab claws
3 tbsp Olive oil
1.5 cups Heavy Whipping cream
Pinch of white pepper
1 tsp Italian seasoning
4 bay leafs
1 Lemon cut into ¼ inch slices
Bring a grill to 400 degrees and place direct on the grill the sliced onion and whole Roma tomatoes. Grill for 20 min flipping at the 10 min mark. When flipping the vegetables, place on the grill the stone claws and remove after 10 min. Place the stone crab on ice to stop the cooking. Give the lemon slices a quick grill about 2 min per side. Don't over cook the lemon or it will get bitter. Remove the vegetables off the grill and place onto a plate.
Remove the meat from the stone crab and save all the shells to make the stone crab stock. Set the shells aside and place the meat in a separate bowl and into the fridge. Now that the tomatoes and onions are cooled, coarsely chop them and set aside.
Bring a large pot to medium heat and add in olive oil, the tomatoes, onion, salt, Italian seasoning, 1 tsp Dat’l Hook Ya Blackened seasoning, celery, carrots, garlic, tomato paste, thyme, 4 tbsp Dat’l Hook Ya sauce and a pinch of white pepper. Sauté for 6min.
Next add in all the stone crab shells (NO MEAT!) and 1 cup of pinot grigio. Cook on a low boil for 6 minutes. Now add in the remainder pinot grigio and all the water. Simmer 4 hours on a low heat covered.
Once the stock is finished simmering, you will filter out all of the vegetables and shells. We are only saving the stock. You will need a fine metal mesh colander to remove the smaller shells. Place the colander over another large pot and filter out all the vegetables and shells. You will now be left with a thin stock.
Bring the pot back to medium low heat and add in the brandy and sherry and stir. Next add in the whipping cream and stir until uniform. Cook on medium low heat for 15 min covered. Add more whipping cream if you desire a richer flavor.
Once the 15 mins has passed, in a separate cup add in 4 tbsp of corn starch and 4 tbsp of cold water. Mix it well in the cup. Slowly add the corn starch mix to the stock to thicken it up. Cover and cook 20 min on low heat. Depending how much liquid evaporated from the stock you may need more or less corn starch to get the right bisque consistency. It will take 20 min on a low simmer for the corn starch to get full effect. Don’t add to much more corn starch than the recipe as it can throw off the flavor profile. Next taste for your preference of salt level and heat level and add in more if desired.
Time to plate! Add in a bowl 2-3oz of crab meat, squirt on some of the grilled lemon juice and ladle in the bisque. This is an awesome dish that utilizes all components of the stone crab to bring out some incredible flavors.