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Crab Bisque

southern.chef's picture
  Chopped mushrooms 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Chopped celery 2 Tablespoon
  Chopped carrot 2 Tablespoon
  Butter 3 Tablespoon, melted
  Canned chicken broth 14 1⁄2 Ounce, undiluted (1 Can)
  Salt 1⁄8 Teaspoon
  Pepper red 1⁄8 Teaspoon
  Half and half 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Lump crabmeat 1⁄2 Pound

Saute mushrooms, onion, celery, and carrot in butter in a large saucepan over low heat 2 minutes or until tender.
Add chicken broth, salt, and red pepper; bring mixture to a boil, reduce heat, and simmer 10 minutes.
Pour vegetable mixture into container of an electric blender; process until smooth.
Combine vegetable puree, half and half, and wine in a saucepan.
Cook until thoroughly heated.
Put crab meat over soup and serve.

Recipe Summary

Side Dish

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1260 Calories from Fat 736

% Daily Value*

Total Fat 84 g128.6%

Saturated Fat 49.9 g249.4%

Trans Fat 0 g

Cholesterol 231.1 mg77%

Sodium 1425.8 mg59.4%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.1 g8.3%

Sugars 6 g

Protein 74 g148.7%

Vitamin A 151.5% Vitamin C 15.8%

Calcium 44.9% Iron 9.9%

*Based on a 2000 Calorie diet

Crab Bisque Recipe