Creole Crab Bisque Recipes

CRAB BISQUE

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.

CREOLE CRAB AND CORN CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
• Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
• Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
• Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
• Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
• Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
• Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

CREOLE CRAB BISQUE

Steps:

• In a large heavy pot, melt butter and gradually add flour, stirring constantly until roux is golden brown, 20 to 30 minutes. Add tomato paste, onions, celery, green onions, garlic, and green pepper. Cook until tender. Add parsley. Slowly stir in stock. Add Worcestershire sauce, bay leaf, thyme, salt, white pepper, cayenne, and ketchup. Add crabmeat. Cover and simmer 40 minutes, stirring occasionally.

CREOLE SHRIMP AND LOBSTER BISQUE

Steps:

• Remove lobster meat from shell; coarsely chop and set aside.
• In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
• Stir in flour, and cook for 2 minutes.
• Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
• Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
• Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
• Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
• Serve immediately.

CREOLE CRAB-MEAT SOUP

Steps:

• Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
• Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
• Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.