Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the only way to get the deep crab flavor that’s the backbone of the soup. You’ll need gumbo crabs, which are small blue crabs that’ve been cleaned, sometimes halved or quartered, and frozen; ask for them at the fish counter.
Make Ahead Tips
The crab stock can be refrigerated for up to 1 day or frozen for up to 3 months.
The bisque may be made two days ahead; refrigerate it and the reserved crabmeat separately. Reheat the bisque over medium heat, stirring frequently, and garnish with the reserved crabmeat and chives just before serving.
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