Got's the Dungenness crabs out here:




Brewhouse Whiskey Crab Bisque
Alameda Brew House (Portland, OR)
BUTTER 6 T
CARROT 0.67 C finely diced
CELERY 0.67 C finely diced
ONION (YELLOW) 0.67 C finely diced
GARLIC 0.75 t minced
WHISKEY 6 T
OREGANO 0.5 t dried
THYME 0.5 t dried
ROSEMARY 0.5 t dried
SEAFOOD SEASONING 1.5 t Old Bay
WHITE PEPPER 0.125 t
SALT
TOMATO PASTE 4 T
LEMON JUICE 1.5 t
ALL-PURPOSE FLOUR 0.5 C
SEAFOOD STOCK 4 C, divided
CREAM 2 C whipping
HOT SAUCE 1.5 t Cholula
CRAB 0.5 lb meat (from one Dungeness crab)
CHIVES chopped fresh, for garnish
PAPRIKA for garnish

In a heavy-bottomed soup pot, melt the butter. Add the carrot, celery, and onion and cook over medium heat until the vegetables are
tender. Add garlic and cook for a minute or two. Add the whiskey and cook, stirring up any browned bits from the bottom of the
pan. Add the oregano, thyme, rosemary, seasoning, white pepper and salt to taste. Stir in the tomato paste and lemon juice. Blend in
the flour, stirring to remove any lumps. Add half of the stock, whisking until smooth. Simmer for 3-4 minutes. Purée the
soup with a hand blender or in a food processor. Return to soup pot and add remaining stock. Bring to a simmer and cook until the
soup loses its starchy taste, about 5-6 minutes. Add the cream and hot sauce and cook until mixture is heated through. Stir in crab
meat. Garnish with fresh chives and paprika.

The 6 T of bourbon really takes it over the top...