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Crab Bisque Recipes
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
In medium skillet heat 4 tbs butter. Add the onion green pepper scallion parsley the mushrooms. Saute until soft but not brown set aside. In large saucepan heat remaining 2 tbs butter remove from heat. Stir in the flour and gradually add milk. Cook stirring
Crabmeat & Mushroom Bisque
GETTING READY 1. In a large pan heat the butter 2. Add the vegetables to the butter 3. Sweat the vegetables in the butter till it is cooked through 4. Add the bouquet garni and the tomato puree. Mix well 5. Add the Cognac wine and stock 6. Add the rice and
MAKING 1 In a saucepan melt butter. 2 Add onion and saute till soft. 3 Add remaining ingredients except the cream and wine and saute to blend all flavors. 4 Simmer till well heated. 5 Before serving add the cream and wine. SERVING 6 Ladle the hot bisque into
Warm Crab Bisque
Shell prawns remove back vein. In a saucepan melt butter add peeled and diced onion chopped carrot and celery cook covered 10 minutes. Add wine water rice and undrained mashed tomatoes. Bring to boil reduce heat and simmer covered 45 minutes. Remove from heat.
Prawn And Crab Bisque
MAKING 1 Take a heavy saucepan and melt 2 teaspoons butter on medium heat. 2 Now add pepper onion and fennel to it. Mix and cook for 5 to 6 minutes. 3 Stir in 1 cup of water peppercorns and sherry. Let the vegetables simmer until soft. 4 Bring this soup to a
MAKING 1 In a saucepan add butter to melt on heat. 2 Add onion and thyme to cook in hot butter until onion is tender. 3 Fold in rest of the ingredients leaving the lemon wedges. 4 Heat the soup mixture by frequent stirring. SERVING 5 Ladle the soup in soup
This crab bisque recipe is a savory and creamy bisque made with veggies and mushrooms. Flavored with minced parsley and cayenne pepper the creamy crab bisque is pepped up with the added tomatoes and mushrooms. In medium skillet saute onion and pepper in melted
Traditional Crab Bisque
MAKING 1. In a pan mix together tomato soup pea soup consomme milk salt pepper and Worcestershire sauce and leave for about 20 minutes. 2. Then simmer for 10 minutes over low heat. 3. Add the crabmeat and simmer for 10 more minutes. SERVING 4. Stir in the
In 2 quart casserole blend soups. Stir in milk and cream. Cook at HIGH for 8 to 10 minutes or till boiling. Add crab. Cook covered at HIGH for 1 to 2 minutes or till heated through. Stir in wine just before serving. Float butter atop each serving.
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
MAKING 1. Using a blender or a mixer blend together mushroom and asparagus soups. 2. Add to a pan stir in milk and cream and heat just to boiling. 3. Add crab heat through and stir in wine just before serving. 4. Float butter pat atop soup and garnish with
In a medium non stick skillet heat 4 Tbs.liquid Butter Buds or broth with onion green pepper scallion parsley and mushrooms. Saute until soft but not brown. Set aside. In a large saucepan heat remaining 2 Tbs liquid Butter Buds or broth. Remove from heat and
Crabmeat And Mushroom Bisque
This Crab Bisque is one of the best Crab dishes that Ive ever known. The Crab Bisque is a crab and mushroom combination that youll crave for Try out and let me know if you think Im correct In medium skillet saute onion and green pepper in melted butter until
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Crab bisque is a good choice for a side dish. Bisque is usually a broth. This crab bisque recipe had a perfect blend of vegetable soups and crab meat. You will definitely like crab bisque. MAKING 1 In a bowl mix soups and bouillon with mixer and then pour into
Combine soups and blend in a 3 quart casserole. Gradually add milk. Add drained crabmeat and salt. Cover with waxed paper. Microwave at HIGH 4 minutes. Stir well. Microwave at MEDIUM 10 to 12 minutes or until heated thoroughly. Garnish with parsley and paprika
Microwave Crab Bisque
Melt the butter in a large saucepan then stir in the flour salt and pepper. Add the milk and bouillon gradually while stirring and cook stirring over low heat until mixture thickens. Add crabmeat onion and parsley. Cover and simmer over very low heat for 10
Place bacon in 1 1 2 quart casserole. Cover. Microwave at High for 4 to 6 minutes or until bacon is crisp. Drain reserving 2 tablespoons bacon fat. Place bacon in small dish. Set aside. In same casserole combine reserved bacon fat red pepper onion an
Yummy Crab Bisque
The best tasting crabmeat comes from crabs you cook yourself. If you have access to live crabs use them to make this bisque. Two 2 lb. Dungeness crabs or eight to ten hard shelled blue crabs will yield about 1 lb. of crabmeat. You can also buy cooked crabs and
In medium skillet saute onion and green pepper in melted butter until onion is transparent. Add mushrooms cook for 3 minutes more. Stir in tomatoes cook again 3 minutes. Add remaining ingredients heat mixture to a boil but do not boil. Add more parsley for
MAKING 1 In a saucepan add ingredients to mix together. 2 Place over heat to warm but not boil. SERVING 3 Serve the bisque warm by seasoning according to taste if required. TIP Shrimp or fresh crab meat may be substituted for can meat.
MAKING 1 In a pan add all the ingredients together except the milk and crabmeat bring to a slow boil. 2 Gradually stir in the hot milk blend well. 3 Mix in the crabmeat and heat gently. SERVING 4 Pour in the soup bowls and serve immediately.
Blend soups gradually stir in milk and cream. Heat just to boiling. Add crab meat heat through. Just before serving stir in sherry. Float butter atop. Sprinkle with snipped parsley.
Crab Bisque has a Extraordinary tasteThe Peppercorn and Heavy Cream gives the Crab Bisque Mouth watering taste. Must catch it In a heavy saucepan melt 2 teaspoons butter over medium heat. Add pepper onion and fennel stir and cook for 5 to 6 minutes. Add 1 cup
Creamy Crab Bisque
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