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Crab Bisque

vgong75's picture
Ingredients
  Shallots 1 1⁄4 Cup (20 tbs), thinly sliced (about 4 large shallots)
  All purpose flour 1 1⁄2 Ounce
  Clam juice 1 Cup (16 tbs)
  Fat-free milk 3 Cup (48 tbs)
  Jumbo lump crab meat 1 Pound, shell removed and divided
  Red pepper 1⁄8 Teaspoon, ground
  Black pepper 1⁄4 Teaspoon, ground
  Kosher salt 3⁄4 Teaspoon
  Vermouth 3 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Celery stalk 1⁄2 Cup (8 tbs) (1 celery stalk)
  Heavy whipping cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1 Heat a large Dutch oven over medium heat.
2 Coat pan with cooking spray and add shallots and celery.
3 Cook for 10 minutes or until softened, stirring occasionally.
4 Add garlic and cook for 1 minute.
5 Stir in vermouth and cook for 1 minute or until liquid evaporates.
6 Add salt, peppers, and 8 ounces crabmeat.
7 In a large bowl, combine milk and clam juice.
8 Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
9 Whisk flour into milk mixture and add to the pan.
10 Bring to a boil, stirring constantly.
11 Cook for 1 minute or until slightly thickened, stirring constantly.
12 In a blender, place half of milk mixture.
13 Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
14 Place a clean towel over opening in blender lid (to avoid splatters).
15 Blend until smooth. Pour into a large bowl.
16 Repeat the procedure with remaining milk mixture.
17 Return pureed mixture to pan.
18 Stir in cream and cook over medium heat for 3 minutes or until thoroughly heated.
19 Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl.

SERVING
20 Top soup with the crabmeat mixture and serve.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Taste: 
Savory
Feel: 
Smooth
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Crab
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes

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