Crab Pasta Bisque Recipes

CRABMEAT BISQUE MADE EASY

Crabmeat Bisque Made Easy image

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

Ingredients

cooking spray
3 tablespoons butter
½ cup diced celery
¼ cup minced onion
½ teaspoon paprika
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground white pepper
¼ cup rice flour
1 cup seafood stock, or more as needed
1 pint half-and-half
1 pint heavy whipping cream
½ cup milk
2 cups cooked crabmeat

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

CRAB PASTA BISQUE

Crab Pasta Bisque image

This is a very elegant tasting soup. I figured an elegant tasting crab bisque would be hard to make, but the bonuses of this recipe is it tastes gourmet and is easy to make.

Provided by Dawn399

Categories Crab

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces bow tie pasta or 4 ounces small shell pasta
2 tablespoons butter
6 ounces crabmeat or 6 ounces imitation crabmeat
1/2 lb portabella mushroom, chopped
2 (1 ounce) packages newburg sauce
3 cups milk
1 -2 chicken bouillon cube
1/4 cup chopped green onion
1 cup water

Steps:

Cook Pasta according to package directions.
Remove shell pieces from crab meat or chop up imitation crab meat.
Melt butter in a sauce pan and saute mushrooms until tender.
Add Newburg sauce mix and stir well with a wire whisk.
Add milk, water, and chicken bouillon and continue to stir well with a wisk until mixture comes to a boil.
Reduce heat, and simmer 5-8 minutes, stirrring constantly.
Add green onions, pasta and crab, stir to combine and heat through.
Spoon into serving bowls, may garnish with green onions if desired.

Nutrition Facts : Calories 332.6, Fat 14.2, SaturatedFat 8.2, Cholesterol 82.8, Sodium 683.3, Carbohydrate 32.3, Fiber 1.9, Sugar 1.9, Protein 19.6

KING CRAB BISQUE

King Crab Bisque image

Made this last night, It's very filling and rich, If you want it even richer and don't care about the carb increase use Half-and-Half in place of the milk--it's great either way.

Provided by Chef Boy-R quotDiab

Categories Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 tablespoons butter
8 tablespoons flour
3/4 teaspoon kosher salt
3/4 teaspoon fresh cracked pepper
2 garlic cloves, minced
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
3 tablespoons extra virgin olive oil
2 cups heavy cream
3 cups 2% low-fat milk
1 lb king crab meat
1/8 teaspoon paprika
1/4 cup fresh parsley
3 tablespoons sherry wine

Steps:

In a large sauce pan add olive oil, onions, celery and garlic.
Heat on medium until onions are translucent.
Add butter and melt, then add flour, salt and pepper and make a roux.
Once the rue is golden brown add the milk and cream; blend well.
Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
Add the sherry and serve garnished with parsley and a dash of paprika.

Nutrition Facts : Calories 682.4, Fat 55.2, SaturatedFat 30.6, Cholesterol 199.2, Sodium 1228.2, Carbohydrate 19.2, Fiber 0.8, Sugar 7.3, Protein 21.9

CRAB BISQUE

Crab Bisque image

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

Ingredients

1/2 cup chopped celery
2 tablespoons chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2-1/2 cups milk
2 beef bouillon cubes
1 cup half-and-half cream
1 can (6 ounces) crabmeat, drained
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon Creole seasoning
1/8 to 1/4 teaspoon pepper

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.

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