Fusion Kitchen · Dinner

Sri Lankan Black Pepper Crab Bisque

A Sri Lankan-French fusion showpiece, a classical French bisque technique applied to Sri Lankan black pepper crab so the shell-roasted stock, cognac flambé, and cream base carry the fierce aromatic heat of the island's most celebrated crustacean dish.

$$$

20 minsPrep

40 minsCook

1 hrTotal

MediumLevel

Nutrition per serving

520Calories

28gProtein

32gFat

24gCarbs

4gSugar

2gFiber

680mgSodium

85mgChol

Goes well with

White Burgundy, Puligny-Montrachet, FranceWhite Burgundy, Puligny-Montrachet, Fran... local

Lion Stout, Sri LankaLion Stout, Sri Lanka — A crisp, refresh... international

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Instructions

Prep Finely dice shallots (120g) and celery (60g). Finely grate garlic (3 cloves) and ginger (15g). Coarsely crack black pepper (1.5 tsp). Separate brown crab meat (150g) and white crab meat (100g). Toast sourdough slices. Measure cognac, wine, stock, cream, spices, and curry leaves.

Saute Heat oil in a heavy saucepan over medium heat. Add shallots and celery, cook 5–6 minutes until completely softened. Add garlic, ginger, and curry leaves; stir 1 minute until fragrant. Add tomato paste, stir 2 minutes until deep brick red.

Bloom Add black pepper blend spices (coriander, cumin, cinnamon). Stir 30 seconds until aromatic. Pour cognac carefully—allow brief flaming—stir 1 minute until alcohol cooks off.

Build 1 Add white wine, simmer 2 minutes until reduced by half. Add fish stock and brown crab meat. Bring to gentle simmer, cook uncovered 15 minutes until flavours meld.

Build 2 Pour in double cream (150ml), stir to combine. Simmer 5 minutes over medium-low heat until silky and slightly thickened. Blend until completely smooth using stick or standing blender.

Finish Pass bisque through fine sieve back into pan, pressing firmly with spoon to extract every drop. Warm through over low heat 2–3 minutes. Season with salt to taste.

Plate Ladle bisque into two warm bowls. Place white crab meat in centre of each. Swirl 1 tbsp cream over top. Scatter chives and extra cracked black pepper. Serve with toasted sourdough alongside.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.

Serves 2 portions · 2 adults, 0 over 10, 0 under 10

Ingredients

150g (5.3 oz) cooked brown crab meat
100g (3.5 oz) cooked white crab meat
2 tbsp neutral oil
3 shallots
3 garlic cloves
1 thumb fresh ginger
1 celery stalk
2 tbsp tomato paste
3 tbsp cognac or brandy
100ml (1/2 cup) dry white wine
500ml (2 cup) fish stock
150ml (2/3 cup) double cream
1.5 tsp black pepper
0.5 tsp ground coriander
0.25 tsp ground cumin
0.25 tsp ground cinnamon
8 fresh curry leaves
0.5 tsp fine sea salt
2 slices crusty sourdough
5g (small handful) fresh chives

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Sri Lankan Black Pepper Crab Bisque

Instructions

Ingredients

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