Crab Bisque


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
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)



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.


20 Top soup with the crabmeat mixture and serve.

Recipe Summary

Preparation Time: 30 Minutes
Cook Time: 35 Minutes
Ready In: 65 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1297Calories from Fat 472

 % Daily Value*

Total Fat 54 g83.7%

Saturated Fat 28.58 g142.9%

Trans Fat 0 g

Cholesterol 594.3 mg

Sodium 5230.2 mg217.92%

Total Carbohydrates 104 g34.7%

Dietary Fiber 2.54 g10%

Sugars 37.5 g

Protein 103 g205%

Vitamin A 79.2% Vitamin C 46.5%

Calcium 125.3% Iron 25.7%

*Based on a 2000 Calorie diet