Scottish Crab Bisque (Partan Bree)
Partan Bree (Scottish Crab Bisque) Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye. This recipe first appeared in the 2012 SAVEUR 100, with the article Three Chimneys.
Make This Luxurious Crab Bisque Recipe for Your Next Dinner Party
Crab Bisque | MyRecipes.com If you have shells and just a little leftover crab from a cracked-crab feast, this delicious bisque is a natural. Chef Jordan Davis of Herringbone Restaurants in Southern California gave us the recipe. "Slow and low is the only trick to cooking it," he says.

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