
At the end of the summer the seafood season is starting to wind down and you can often find lobster shrimp and crabs on sale. You may also be catching your own at the shore line and thinking about what to do with the abundance.
Making a stock and utilizing some of the smaller ones that are difficult to pick or even using some of the shells when you are done picking the meat gives you a great base for making crab bisque.
As we get closer to the fall, sweet potatoes are starting to get harvested and hit the store. This is a great combination with the crab.
Shellfish and especially crab has a sweetness to it which can be almost a little nutty and the sweet potatoes have a very similar nutty sweetness to them. The combination of the two ingredients with a little Old bay seasoning and cream is absolutely delicious.
We use blue crabs on the east coast of the US and you can use most kinds of crab for making the stock. Save some of the picked meat to mix into the soup at the end or use it to garnish the soup.