Morecambe bay crab bisque, hest bank marsh samphire, Lancashire fennel, saffron

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 13th May 2013
North West Young Chef of the Year

Morecambe bay crab bisque, hest bank marsh samphire, Lancashire fennel, saffron

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Morecambe bay crab bisque recipe with hest bank marsh samphire, Lancashire fennel, saffron recipe a try in your kitchen? Starter cooked by Drew Metcalfe from Punchbowl at Crosthwaite in Cumbria Heat of North West Young Chef 2013


  • 1kg whole crab
  • 100g samphire
  • 50g butter
  • 1 onion
  • 2 carrots
  • 1 celery stalk
  • 1 bulb fennel
  • 1 large pinch saffron strands
  • 2 bay leaves
  • 3 sprigs of tarragon
  • 1/4 tsp cayenne pepper
  • 1tbsp tomato puree
  • 75ml white wine
  • 75ml brandy
  • 2 pints water
  • 90ml double cream
  • 1/2 lemon


For my crab Bisque, heat the butter in a large pan until foaming, then add the onion, carrots, celery and herbs and stir well.
Fry your mirepoix for 2-3 minutes until the vegtables have softened.
Add the crab shell pieces, cayenne pepper and tomato puree and cook for a further 1-2 minutes.
Add the white wine and brandy, bring to the boil, then reduce the heat and simmer the mixture for 30 minutes.
Remove the crab shell pieces and allow the mixture to cool slightly, then transfer to a food processor and blend to a puree and then pass through a fine chinois.
Before serving add the cream, lemon juice and season to taste.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.