ESSENCE INGREDIENTS & MATERIALS

• 10 lb live or cleaned green crabs

• 1¼ lb unsalted butter

• 1 large onion, quartered

• 2 heads garlic, halved crosswise

• 1 tsp whole black peppercorns

• 1–2 tbsp fresh lemon juice

• 1 bay leaf (optional)

• 2–3 sprigs thyme (optional)

ESSENCE INSTRUCTIONS

1. Build the fat base by melting the butter gently in a heavy pot. Add onion, garlic, peppercorns, and optional herbs, and sweat slowly; you want to avoid any browning.

2. Add whole crabs into the pot and cook until the shells turn fully red and begin releasing liquid.

3. Smash the crabs firmly to crack shells and release the mustard. Break into halves or quarters, but don’t pulverize.

4. Add lemon after smashing and stir gently.

5. Reduce and cook at medium-low heat, stirring often. Allow natural crab liquid and butter to reduce slowly. Stop when the liquid is glossy, spoon-coating, and smells sweet.

6. Strain through fine chinois and press lightly — do not force shell sediment through.

7. Cool Immediately

BISQUE INGREDIENTS & MATERIALS

• 5 gallons water or light neutral stock

• 1½–2 cups powdered green crab broth (added gradually)

• 2½–3 cups Green Crab Essence

• 2 lb unsalted butter

• 2 lb onions, finely diced

• 1 lb carrots, finely diced

• 1½ cups all-purpose flour

• 1½ gallons whole milk

• 1½ quarts heavy cream

• 2 tbsp sweet paprika

• 2 tbsp tomato paste (optional, for color only)

• White pepper to taste (optional)

• Salt to taste

BISQUE INSTRUCTIONS

1. To build your roux, met butter in a large pot or steam kettle and add onions, celery, and carrots. Sweat until soft, then add flour and cook 3–4 minutes (no browning).

2. Whisk in water/stock gradually. Add powdered green crab broth a little at a time. Simmer gently.

3. Stir in green crab essence and add paprika and optional tomato paste.

4. Optional: Immersion blend until fully smooth.

5. Add milk and cream and heat gently. Do not boil.

6. Adjust salt and white pepper.

7. Bisque should be creamy, savory, and clean — never fishy.