Aunt Bees Crab Bisque Recipes

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AUNT BEE'S CRAB BISQUE



Aunt Bee's Crab Bisque image

A creamy and flavorful shrimp and crab bisque that's perfect for a special holiday meal, an easy lunch, or a quick prep-ahead dinner!

Provided by Blair Lonergan

Categories     Dinner     Lunch     Soup

Time 40m

Number Of Ingredients 16

¼ cup (½ stick) salted butter
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup sliced scallions
¼ cup all-purpose flour
2 cups chicken broth, vegetable broth or seafood stock
2 tablespoons dry sherry
1 tablespoon ketchup
1 tablespoon tomato paste
1 teaspoon seafood seasoning ((such as Old Bay))
2 cups half-and-half or heavy cream
8 ounces lump crabmeat
8 ounces fully-cooked baby shrimp or "salad shrimp" ((or additional 8 ounces of crabmeat))
Kosher salt and pepper, to taste
Garnish: sliced scallions or chives and chopped fresh parsley
For serving: oyster crackers or bread

Steps:

  • In a large pot, melt butter over medium heat. Add onion, celery and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5-7 minutes.
  • Reduce heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning and cream. Bring to a simmer, but do not let it boil. Season with salt and pepper (to taste), then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
  • Ladle into individual bowls and garnish with additional sliced green onion or fresh parsley, if desired.

Nutrition Facts : Calories 336 kcal, Carbohydrate 12 g, Protein 22 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 194 mg, Sodium 1255 mg, Sugar 2 g, ServingSize 1 cup, Fiber 1 g

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