Some good crab bisque recipes include Taste of Home's crab bisque, the Food Network's Dungeness crab bisque and Food and Wine's spicy crab bisque. Other good recipes include Simply Recipe's crab bisque and BBC Good Food Cornish crab bisque with lemony croutons.
Make Dungeness crab bisque by declawing and quartering the bodies of 4 Dungeness crabs. Add the crabs to a stockpot along with 3 tablespoons of olive oil, and sauté until the crab turns red. Replace the cooked crab with 1 chopped carrot, 2 chopped stalks of celery, 3 chopped tomatoes, 5 minced garlic cloves and 5 chopped shallots. Season with 3 sprigs of chopped fresh tarragon leaves, and cook everything for 10 more minutes.
Add and ignite 3 tablespoons of Cognac, then deglaze the pot with 2 cups of dry white whine. Pour the crab back into the pot, and add 2 tablespoons of tomato paste and 10 cups of fish stock. Increase the heat, and mix in salt and pepper to taste, 1 pinch of dried thyme and 1 bay leaf. Bring the soup to a rolling boil for 15 minutes. Meanwhile, heat 2 cups of heavy cream in a saucepan, and reduce. Strain out the crab bodies from the soup, add the cream, and puree everything in a food processor.
Remove the meat from the crab claws, and add it to the soup. Mix in the juice from 1 lemon and 1 tablespoon of minced chives or parsley leaves. Serve the bisque warm.