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
CREAMY CRAB BISQUE
"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
CRAB BISQUE
Provided by Paul Grimes
Categories Soup/Stew Blender Onion Rice Appetizer Christmas Dinner Seafood Crab Cognac/Armagnac Carrot White Wine Winter Thyme Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (first course) servings
Number Of Ingredients 22
Steps:
- If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
- Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
- Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
- Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
- Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
- Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
- Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
- Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).
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.
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