Crab Bisque If you'd asked me last weekend which soup I'd be making next, I wouldn't have have said crab bisque. The choice was made because last Friday (6th August) the spouse fortuitously spotted and bought a pair of frozen crabs from his new favourite fish shop on Upper Rathmines Road. As soon as I saw them, I thought "Soup!" and looked up crab recipes in The Soup Book . There are two options - the bisque and gazpacho.The latter requires clams or mussels, so we chose the former and began thawing the crabs ready for cooking yesterday afternoon. There is quite a lot of preparation involved in this recipe - crab meat to remove from shells, onions, carrots, celery, leeks, fennel, ginger and garlic to chop, as well as cooking, blending and sieving - so I called upon the younger offspring's pair of hands. I bashed the crab shells with my rolling pin and cracked open the legs with the kitchen scissors so that the child labourer could prise out the meat.Then ...