Dungeness Crab Bisque W/Roast Pepper Creme Fraiche

• 1 tablespoon butter
• 1 12 lbs dungeness crabs, broken into small sections
• 12 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 12 cup tomatoes, chopped
• 1 tablespoon garlic, chopped
• 2 tablespoons tomato paste
• 12 cup white wine
• 24 ounces fish stock
• 1 teaspoon thyme
• 1 tablespoon paprika
• 18 teaspoon cayenne (or to taste)
• 1 stalk lemongrass
• 2 kaffir lime leaves
• 1 heavy cream
• 1 pinch salt
• 1 pinch pepper
• 1 poblano pepper, seeded, roasted, peeled and pureed
• 12 yellow pepper, seeded, roasted and pureed
• 1 cup creme fraiche

1. For the Crab Bisque: In a deep stock pot, heat butter over medium heat and saute crab sections until they become bright red.
2. Remove from pot and reserve.
3. Add onion, celery and carrot to stockpot, and saute for 5 minutes.
4. Add tomato, garlic and saute 2 more minutes.
5. Add tomato paste and combine well.
6. Add wine and deglaze pan until almost dry.
7. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves.
8. Bring to boil and reduce heat to a simmer.
9. Simmer for 15 minutes.
10. While the bisque is reducing, crack and remove crab meat from sauteed crab sections and set aside.
11. Add heavy cream and simmer for 15 minutes.
12. Strain the bisque and season to taste with salt and pepper.
13. For the Pepper Creme Fraiche: Mix pablano pepper puree and yellow pepper puree together in small bowl.
14. Add creme Fraiche and mix well.
15. Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper creme Fraiche.

butter, crabs, onion, celery, carrot, tomatoes, garlic, tomato paste, white wine, fish, thyme, paprika, cayenne, stalk lemongrass, lime, heavy cream, salt, pepper, pepper, yellow pepper, creme fraiche

Taken from www.food.com/recipe/dungeness-crab-bisque-w-roast-pepper-cr-me-fra-che-505082 (may not work)