Chef’s Recipe: Scott Jaeger’s Crab Bisque

Sunday, 25 April 2010 | Tags: , ,

Chef and restaurateur Scott Jaeger was our guest for the Anna & Kristina's Grocery Bag episode featuring Jamie Oliver's 20-minute meals. Though we made him wait a lot longer than 20 minutes per course during our taste test, we were still able to talk him into sharing his delicious specialty recipe.


1 crab shell with meat removed
1 carrot
1 celery stalk
1 onion
1 garlic clove
1 tsp tomato paste
3 litres chicken stock
100 ml white vermouth
250 ml cream
1 bay leaf
olive oil

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In a medium sauce pan, add chopped crab bodies and 3 tb of olive oil. Cook for several minutes over medium heat.

Add onions, celery, carrots and garlic. Cook for several more minutes, then stir in tomato paste and place in 300 degree F oven and bake for approximately 20 minutes (or until tomato paste glazes all).

Deglaze with white vermouth and burn off alcohol.

Add chicken stock and bay leaf, bring to a boil, skim and simmer for approximately ½ hour. Strain thoroughly.

Reduce by 2/3. At this stage, you can either freeze the stock for a later date, or add cream and reduce by 2/3 again.

Strain again, blend and foam (if you have a foamer tool), or serve as is.


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