CRAB BISQUE
Steps:
- Break up the large pieces of crab shell: If you have large pieces of crab shell, you'll want to break them into smaller pieces. A good way to do this is to put them in a plastic freezer bag and use a rolling pin or wine bottle to roll over them to break them up a bit. Don't crush them.
- Roast the shells: For extra flavor at this point, put them on a roasting pan in a 400°F oven for 10 minutes. That will help bring out more of the crab flavor.
- Cover the shells and (almost) simmer: Put the crab shells in a large stock pot and cover with an inch of water. Put the heat on medium high and slowly heat up the water. When you see little bubbles of air starting to rise to the surface, lower the heat to medium. Do not let the water boil! You want to keep the water temp at just below a simmer, around 180°F if you have an instant thermometer. The bubbles should only occasionally come up to the surface. Do not stir! Stirring the shells will muddy the stock. As foam develops on the surface of the water, skim it away with a large spoon. Keep skimming off the foam every so often, and maintaining the heat at just below a simmer, for about an hour.
- Add the wine, carrots, onions, celery, tomato paste, herbs, and peppercorns: Once the stock is no longer generating foam, add the wine, carrots, onions, celery, tomato paste, thyme, bay leaves, parsley and peppercorns. Increase the heat to return the stock to a low simmer, then lower the heat to maintain that very low simmer for 30 minutes. Skim off any new foam that develops. Add salt and remove from heat.
- Remove the large solids and strain through a lined sieve: Use tongs or a spider strainer to remove and discard the largest pieces of shells from the stock. Then place a few layers of dampened cheesecloth or paper towels over a large, fine mesh strainer placed over a large bowl or another pot. Pour the stock through the strainer to strain. Discard the solids. Either use the stock right away, or cool for future use. If you aren't going to use the stock in a couple of days, you can freeze it. Remember to leave enough headroom at the top of any jar you use so that the liquid has room to expand as it freezes. You should use frozen shellfish stock up within 2 months. Makes 2 to 3 quarts. Reserve 4 cups for the crab bisque, refrigerate or freeze the rest.
- Sauté the shallots in butter: In a large, 4 or 6 quart saucepan, melt butter on medium heat, add the shallots and cook gently until translucent, about 5 minutes.
- Add the wine, stock, rice, tomato paste, and then simmer: Add the wine, stock, white rice, and tomato paste. Raise the heat and bring to a simmer; reduce heat to continue to simmer until rice is completely cooked, about 25 minutes. Remove from heat and let cool for several minutes.
- Add two thirds of the crab meat, and then purée: Add about two thirds of the crab meat to the soup. Working in batches, ladle the soup into a blender and purée until completely smooth. Return puréed soup back to soup pan.
- Add the cream, remaining crab meat, salt, and cayenne: Add cream and gently heat soup until it is hot enough for serving. Add the remaining one third of the crab meat. Add salt and cayenne pepper to taste (about 1⁄2 teaspoon salt and 1/8 teaspoon cayenne).
Nutrition Facts : Calories 586 kcal, Carbohydrate 21 g, Cholesterol 244 mg, Fiber 2 g, Protein 35 g, SaturatedFat 22 g, Sodium 2263 mg, Sugar 9 g, Fat 37 g, ServingSize Serves 4, UnsaturatedFat 0 g
CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
CRAB BISQUE (ABSOLUTELY DELICIOUS)
This is a wonderful recipe that I took from the famous Paula Deen, and then made a few minor changes. Trust me when I say that it is absolutely delicious.
Provided by Alan Leonetti
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute chopped green onion and garlic in butter until tender.
- Stir in flour, stirring until well blended.
- Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
- Slowly add cream and milk.
- Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and pepper. Simmer until piping hot. Adjust seasoning to taste.
- Serve in bowls topped with cheese and chives.
Nutrition Facts : Calories 599, Fat 43, SaturatedFat 26.2, Cholesterol 183.8, Sodium 1898.3, Carbohydrate 13.8, Fiber 0.9, Sugar 1.8, Protein 35.5
CRAB BISQUE
I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.
Nutrition Facts : Calories 355 calories, Fat 23g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 17g protein.
DECADENT AND EASY CRAB BISQUE
This is an easy and quick recipe that my sister and I devloped. It's definitely not in the low fat category but it sure is satisfying!
Provided by LifeIsGood
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in the butter, over medium heat, until translucent.
- Add 2 T. of the flour to the onions, mixing well with a wooden spoon. Cook for about a minute.
- Add 3 cups of the half-and-half, heavy cream, salt and pepper. Whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).
- Shake 2 T. of the flour and 1 cup of the half-and-half - using a jar with a lid. Shake until the flour is blended well.
- Add to the soup by whisking. Keep whisking until the soup thickens.
- Stir in the crab and cook for about 5 more minutes.
- Ladle the soup into the bowls and garnish with snipped chives, if desired.
LOBSTER OR CRAB BISQUE
Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.
Provided by Kerriedoll
Categories Lobster
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
- In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
- Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
- Add onions and carrots, cover, and simmer for 1/2 hour.
- Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
- Garnish with fresh minced chives if desired.
More about "crab bisque absolutely delicious recipes"
CRAB BISQUE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 3 hrsCategory Prawn RecipesCalories 155 per serving
- Heat the olive oil in a very large, high-sided pan and add the onions, garlic, carrots and celery. Add 1 teaspoon salt, 1/2 teaspoon pepper and the fennel seeds, then reduce the heat. Cover and allow the vegetables to sweat for a good 10-15 minutes.
- When the vegetables have begun to tenderise, add the broken crab shell and turn up the heat. Add the Pernod or brandy and carefully ignite. When the flames have died down, add the tomatoes, saffron, orange zest and juice and 1.5 litres water. Bring the soup to a simmer and cook for 2 hours.
- Strain the soup (now a stock) into a large heatproof container, removing any really hard, big bits of shell from the colander – particularly the main piece of shell and the claws. Put what’s left back into the pan and, using the end of a rolling pin, smash the remaining meat and shell up until it is as small as you can get it. (If you have a Mouli food mill, you can use it to grind the shells. A food processor is not recommended.) Using a ladleful of the stock, pass the smashed shell and bits of vegetable through a sieve to remove any sharp, broken bits. Add the murky purée that’s left to the stock. Season to taste. You can enrich the soup with double cream or crème fraîche, if you like. Serve with croûtons, aïoli and sprinkle with a pinch of cayenne pepper.
33 BEST CRAB MEAT RECIPES TO DEVOUR TONIGHT
From insanelygoodrecipes.com
INSTANT POT CRAB BISQUE - EASYCOOKINGWITHMOLLY
From easycookingwithmolly.com
THE MOST INCREDIBLE CRAB BISQUE RECIPE - THEFOODXP
From thefoodxp.com
BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
From delish.com
4.3/5 (21)Total Time 55 minsAvailability Discontinued
- In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
- Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
- Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
EASY ROASTED TOMATO SOUP (CRAB BISQUE) | HOMEMADE & YUMMY
From homemadeandyummy.com
EASY CRAB BISQUE RECIPE L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
BEST COOKING CHEESE RECIPES: CRAB BISQUE (ABSOLUTELY DELICIOUS)
From worldbestcheeserecipes.blogspot.com
CRAB AND SHRIMP SEAFOOD BISQUE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
INCREDIBLY DELICIOUS CRAB BISQUE AND FRITTERS: 30 MINUTE RECIPE ...
From chilaufoods.com
CRAB BISQUE RECIPE | MYRECIPES
From myrecipes.com
CRAB BISQUE RECIPE | CREAMY AND DELICIOUS | MADE EASY
From culinarypage.com
20 BISQUE RECIPES (LOBSTER, CRAB, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
DELICIOUS BALTIMORE CRAB BISQUE | AWARD-WINNING RECIPE
From spicedblog.com
CREAMY CRAB BISQUE - COPYKAT RECIPES
From copykat.com
SHRIMP & CRAB SEAFOOD BISQUE - NO SPOON NECESSARY
From nospoonnecessary.com
CRABMEAT BISQUE - CRAZY & DELICIOUS RECIPE - DISHES DELISH
From dishesdelish.com
CRAB BISQUE RECIPE INA GARTEN : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CREAMY CRAB BISQUE - MY FORKING LIFE
From myforkinglife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love