Crab Bisque In A Pinch Recipes

CRAB BISQUE SOUP

Steps:

• 1. Combine soups, half & half, and cream. mix well. Stir in crab meat.
• 2. Heat to almost boiling then add sherry.

CRAB BISQUE WITH SHERRY

Steps:

• 1. Sauté the shallots in the butter in the top of a double boiler over direct heat until very soft but not browned. Stir in flour; add the warm cream or milk slowly, stirring as you add. Place over simmering water, add Worcestershire sauce, pepper and crab meat . Let cook stirring frequently, over simmering water for 15-20 minutes. Cover and keep warm, stirring occasionally. Turn off heat. Add beaten egg to warm mixture. Season to taste with salt . Slowly add sherry just before serving. Ladle soup into warm soup bowls. Top each serving with a dollop of whipped cream , or sprinkle with paprika or chopped chives or Old Bay spice. Very good. --- You may want to try this too: Frosted Tomato Crab Bisque: Just add to the above recipe: 10 oz. can cream of tomato soup, undiluted and 1 teaspoon groud marjoram Add to all ingredients in the above recipe.Then chill for 2 hours.

CRAB BISQUE MADE THE EASY WAY

Steps:

• 1. In a large sauce pan over medium heat, combine cream of mushroom soup & asparagus soup. Stir in milk & light cream. Heat just until boiling. Add crab meat & continue to heat. Stir in cooking sherry just before serving. Pour into individual bowls and float a pat of butter on top of each serving while still hot. Garnish with chopped parsley or chopped chives. Makes 6-8 servings depending on appetite.

LOBSTER OR CRAB BISQUE

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.

DRUNKEN CRAB BISQUE

Steps:

• Flake crab meat, picking over to remove any cartilage; set the crab meat aside.
• Melt 1/4 cup butter in a large saucepan; stir in flaked crab meat, cream and whiskey.
• Over medium heat, stir until heated but do not boil.
• Stir in milk and season with salt and pepper; cook until very hot, but do not boil.
• Pour into a tureen or serve in individual bowls.
• Garnish with chopped parsley.

CRAB AND SPINACH BISQUE

Steps:

• 1. Melt butter, saute' all ingredients until done.
• 2. Add flour and blend well.
• 3. Add cream and simmer for 10 minutes.
• 4. Place spinach in food processor with chicken broth, puree'.
• 5. Add pureed mixture to cream. Season to taste.
• 6. Add crabmeat. Do not boil.

THE SOUP NAZI'S CRAB BISQUE

Steps:

• 1. Remove all the crab meat from the shells and set it aside.
• 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.
• 3. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
• 4. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
• 5. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
• 6. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
• 7. Add the remaining crab and simmer for another hour until the soup is very thick.

CRAB BISQUE IN A PINCH

Steps:

• Combine green onion, butter, and 1/4 teaspoon seafood seasoning in a saucepan over medium heat. Cook until onion is slightly softened, 2 minutes.
• Stir tomato soup into saucepan; increase heat to medium and bring to a simmer. Stir in cayenne pepper and reduce heat to medium-low. Stir in crabmeat; cook, stirring occasionally, until crab is cooked through, 5 to 10 minutes. Season with salt and black pepper to taste. Remove from heat.
• Whisk cream with a pinch of seafood seasoning until light and frothy, about 30 seconds. Ladle bisque into bowls and stir in a teaspoon of frothy cream.