MAY / JUNE 2017 35
lub classic
Each batch of the WAC's Signature Dungeness
Crab Bisque begins with a slow roast of rough-
ly 50 pounds of unshelled crab. The prolonged
heat extracts sweetness and depth from the
crustacean's natural saline flavor, a pure taste of
Northwest seas. The soup team, led today by Sous
Chef Richard Delgado, then cracks each crab and
fills a vast stockpot complete with diced celery,
carrots and onions. Bay leaves, peppercorn, and
whole lemons join the metal crock, lending bright
and aromatic properties to the stock. To the side,
Richard creates a roux, mixing flour into melted
butter until it reaches a sandy dough-like consis-
tency. Roux and stock, strained pure, then join
with tomato paste, spices, and butter. Mouths
water. A classic, born again.
Signature Dungeness
Crab Bisque
A generous serving of fresh
crabmeat and a sprinkling
of chives top our Signature
Dungeness Crab Bisque, adding
texture and bite. Served in a
square bowl, this WAC classic
is comfort by the spoonful.
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