ingredients
- 3 tablespoons unsalted butter
- 2 cups (16 ounces) shucked oysters, divided
- 1/8 teaspoon cayenne pepper
- 2 teaspoons ThickenThin™/not Starch thickener
- 1/4 teaspoon celery seeds
- 1 scallion, finely chopped
- 2 cups fish stock or clam juice
- 1/2 teaspoon onion powder
- 2 cups heavy cream
- Freshly grated nutmeg
- 8 ounces cooked fresh lump crabmeat, picked over to remove bits of shell and cartilage
prepration
Melt butter in a stockpot over medium heat. Add scallion, and cook for 1 minute. Stir in thickener, onion powder, celery seeds, nutmeg and cayenne. Pour fish stock or clam juice and heavy cream into pot; stir to combine. Reduce heat to medium-low, and keep at a simmer.
In a saucepan, cook 1 cup of the oysters (with their juices) over medium-low heat just until edges curl, about 5 minutes. Pour into a blender, and pure; add to stockpot.
Simmer oyster mixture for 15 minutes, stirring often. Add remaining 1 cup oysters, and cook for 4 minutes. Gently fold in crabmeat, being careful not to break up the lumps. Cook until heated through, 1 to 2 minutes. Divide bisque among 6 serving bowls, sprinkle with parsley, and serve.
