Executive Chef Peter Sclafani cooks Crab & Brie Bisque in the Passe Partout kitchen

Photo Credit: KLFY
Photo Credit: KLFY

LAFAYETTE, La. (KLFY) – Executive Chef Peter Sclafani stopped by the Passe Partout kitchen this morning to cook Crab & Brie Bisque.

Here’s the full recipe:

Crab and Brie Bisque

2 pounds gumbo crabs, broken in half

1 Vidalia onion, chopped

1 carrot, chopped

2 celery ribs, chopped

2 garlic cloves, smashed

2 bay leaves

12 peppercorns

12 coriander seeds

6 thyme sprigs

1 cup dry white wine

2 quarts water

1 stick butter

1 cup onion, peeled & chopped

½ cup carrot, peeled & chopped

½ cup celery, chopped

1 Tablespoon garlic, peeled & chopped

2 bay leaves

3/4 cup flour

1 cup brandy

6 cups heavy cream

8 ounces brie

1 teaspoon sea salt

1 teaspoon white pepper

1 teaspoon cayenne pepper

1 pound jumbo lump crabmeat

In a large stockpot add the crabs, onions, celery, carrots, garlic, peppercorns, coriander, thyme, bay leaf, white wine, and water and bring to a boil.  Reduce the heat to a simmer and cook for 2 hours, straining the foam as necessary.   Strain the stock, discarding the solids and set aside.  In a large dutch oven over medium high heat, melt the butter.  Add the onions, carrots, celery, garlic, and bay leaves and cook for 2 minutes.  Stir in the flour to make a white roux.  Add the brandy and stock and whisk until well blended.  Bring to a boil and reduce the heat to a simmer. Cook for 20 minutes skimming as necessary.  Break the brie into pieces and stir into the soup to melt.  Add the cream, mix well and season with salt, white pepper and cayenne.  Taste and adjust for seasoning.  Add the crabmeat and serve.

Serves 12

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