CRAB BISQUE
Crab bisque is easier than you might think to make. This rich and creamy soup is made with homemade seafood stock from crab shells.
Provided by Stephanie Manley
Categories Seafood
Time 4h30m
Number Of Ingredients 13
Steps:
- If the shells are not already cooked, you will want to break them up into smaller pieces, drizzle a little olive oil on them and roast them in a 350-degree oven until they become fragrant and just begin to brown. This may take about 30 minutes.
- In a large stockpot, place shells, coarsely chopped onion, celery stalks, leek, and carrot. Cover all ingredients with enough water so the shells are completely submerged by 1 to 2 inches. Cook the stock on low for 3 to 4 hours. Strain stock, discard all solids. Return stock to a pan, and reduce by half by turning up the heat until the stock just begins to boil.
- Place 2 tablespoons of butter in a 2-quart pot with the shallots, and celery. Saute until the shallots and celery become soft. Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve. Return soup to the pot. Add cooked crab if desired. Serve immediately.
Nutrition Facts : Calories 392 kcal, Carbohydrate 18 g, Protein 10 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 111 mg, Sodium 490 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
EASY TOMATO CRAB BISQUE
Homemade tomato soup made with roasted tomatoes and lots of crab meat. Hearty and satisfying. Make it on the stovetop or in the slow cooker.
Provided by Gloria Duggan | Homemade & Yummy
Categories Main Course Soup
Time 1h40m
Number Of Ingredients 14
Steps:
- Dice ALL your vegetables and set aside.
- In a large pot, heat the oil over medium heat.
- Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
- Add the vermouth and cook for about 2 minutes to evaporate.
- Add the flour and cook for about 2 minutes.
- Add the broth, tomatoes and seasonings. Stir to combine.
- Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
- Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
- Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
- Dinner is ready. ENJOY!
- Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
- Add the vermouth and cook for 2 minutes.
- Add the flour and cook for 2 minutes.
- Place this mixture into the slow cooker.
- Add the tomatoes, broth, and seasonings.
- Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
- Once cooked, add the canned milk and stir.
- Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
- Add the crab meat. Cover and heat for about 30 minutes.
Nutrition Facts : Calories 205 kcal, Carbohydrate 25 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 826 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
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
CRABMEAT BISQUE MADE EASY
This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.
Provided by Tammye S Green
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Spray a stockpot with cooking spray.
- Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
- Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g
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.
CORNISH CRAB BISQUE WITH LEMONY CROUTONS
Go beyond your average blend with this luxurious creamy shellfish soup, flavoured with saffron, brandy and fennel
Provided by Good Food team
Categories Fish Course, Main course, Soup
Time 1h5m
Yield Serves 4 as a starter
Number Of Ingredients 14
Steps:
- Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
- Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
- Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
- To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.
Nutrition Facts : Calories 387 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium
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.
CRAB BISQUE (NO ALCOHOL)
Make and share this Crab Bisque (No Alcohol) recipe from Food.com.
Provided by Pasider
Categories Crab
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Make the roux by melting butter and saute onions and celery until tender.
- Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
- Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
- Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
- Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
- Add hot sauce to your taste.
- Serve with garlic bread.
Nutrition Facts : Calories 974.4, Fat 69.9, SaturatedFat 38.3, Cholesterol 313.5, Sodium 2702.3, Carbohydrate 35, Fiber 1, Sugar 2.2, Protein 52.4
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