Broccoli And Crab Bisque Recipes

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BROCCOLI AND CRAB BISQUE



Broccoli and Crab Bisque image

Since our son is a broccoli grower, our friends keep supplying us with recipes using broccoli. To this family favorite, add a tossed salad, rolls, fruit and cookies, and you have an easy but delicious supper full of nutrition. -Dorothy Child, Malone, New York

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 13

1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked

Steps:

  • In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

Nutrition Facts : Calories 303 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

BROCCOLI CRAB BISQUE



Broccoli Crab Bisque image

"For a casual company meal, I serve this creamy soup along with miniature ham sandwiches," writes Karen Balistrieri from Oconomowoc, Wisconsin. "Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl," she adds.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 cup sliced leeks (white portion only)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1/4 cup butter, cubed
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup shredded Swiss cheese
1 can (6 ounces) crabmeat, drained

Steps:

  • In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf.

Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 532mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 cups yellow corn flour, such as Maseca
2 cups chopped yellow onion
1/3 cup sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper, plus more for seasoning
1 quart heavy cream
2 pound fresh or frozen sweet corn kernels
2 tablespoons salt
1 pound crabmeat, such as backfin or lump
1/4 cup chopped green onions

Steps:

  • Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.

CRABMEAT BISQUE MADE EASY



Crabmeat Bisque Made Easy image

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

Provided by Tammye S Green

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 40m

Yield 6

Number Of Ingredients 15

cooking spray
3 tablespoons butter
½ cup diced celery
¼ cup minced onion
½ teaspoon paprika
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground white pepper
¼ cup rice flour
1 cup seafood stock, or more as needed
1 pint half-and-half
1 pint heavy whipping cream
½ cup milk
2 cups cooked crabmeat

Steps:

  • Spray a stockpot with cooking spray.
  • Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
  • Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g

CREAMY CRAB AND BROCCOLI SOUP



Creamy Crab and Broccoli Soup image

Make and share this Creamy Crab and Broccoli Soup recipe from Food.com.

Provided by Aroostook

Categories     Crab

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
3 sprigs fresh basil
1 tablespoon chopped garlic
1/4 lb butter
1 quart milk
1 quart heavy cream (or two cans of evaporated milk + ½ c. water)
4 heads broccoli, sliced thin
1 lb crabmeat
1 teaspoon cayenne pepper
1 teaspoon black pepper
salt

Steps:

  • Melt butter in soup pot, add onion, bell pepper, celery and garlic and sauté for 5 minutes.
  • Turn heat to low, add flour to make roux.
  • Blend in milk and cream, mix well.
  • Add cayenne pepper, pepper and salt to taste.
  • When slightly thick, add broccoli and crabmeat.
  • Simmer for 10 minutes.

Nutrition Facts : Calories 749.9, Fat 61.5, SaturatedFat 37.7, Cholesterol 234.4, Sodium 764.1, Carbohydrate 31.2, Fiber 8.3, Sugar 5.9, Protein 25.8

CRAB BROCCOLI BAKE



Crab Broccoli Bake image

Here's a quick, easy and healthy casserole for dinner. Add some brown rice, or whole grain bread - and a salad for a great meal!

Provided by erinBOberrin

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups broccoli florets (steamed until just beginning to get soft, don't overcook)
1 (6 1/2 ounce) can crab, drained
1/4 cup finely chopped red onion
1/2 cup low-fat mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon italian seasoning
1/2 cup reduced-fat mozzarella cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • Spray 8x8-inch baking dish with cooking spray.
  • Place broccoli in bottom of dish; add flaked crab and onion.
  • Combine mayonnaise, mustard and italian seasoning; spread over top of crab mixture.
  • Sprinkle with cheese.
  • Bake for 20 minutes, or until heated through.

BROCCOLI CRAB BISQUE



Broccoli Crab Bisque image

'For a casual company meal, I serve this creamy soup along with miniature ham sandwiches,' writes Karen Balistrieri from Oconomowoc, Wisconsin. 'Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl,' she adds.

Provided by Allrecipes Member

Time 30m

Yield 8

Number Of Ingredients 13

1 cup sliced leeks, white part only
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1 garlic clove, minced
¼ cup butter or margarine
¼ cup all-purpose flour
¼ teaspoon dried thyme
⅛ teaspoon pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup shredded Swiss cheese
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

Steps:

  • In a large saucepan, saute leeks, mushrooms, broccoli and garlic in butter until tender. Add flour, thyme, pepper and bay leaf; mix well. Stir in the broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf before serving.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 8.1 g, Cholesterol 59.8 mg, Fat 13.6 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.3 g, Sodium 590.9 mg, Sugar 1.5 g

CHINESE BROCCOLI WITH CRABMEAT



Chinese Broccoli with Crabmeat image

Provided by Nina Simonds

Categories     Wok     Leafy Green     Shellfish     Side     Stir-Fry     Quick & Easy     Seafood     Crab     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 side-dish servings

Number Of Ingredients 14

1 pound Chinese broccoli (1 large bunch; sometimes called Chinese kale)
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1 1/2 teaspoons Asian sesame oil
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon black pepper
4 1/2 tablespoons Chinese rice wine* or sake
4 1/2 teaspoons canola or corn oil
1/2 pound jumbo lump crabmeat, picked over and slightly flaked
3 tablespoons minced scallion (white part only)
2 tablespoons minced peeled fresh ginger
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Peel broccoli stems with a vegetable peeler, then, keeping stems separate, cut stems, leaves, and florets diagonally into 1-inch pieces. Cook stem pieces in an 8-quart pot of (unsalted) boiling water 1 minute, then add leaves and florets and cook, stirring occasionally, until stems are crisp-tender, about 2 minutes more. Drain in a colander and rinse under cold running water to stop cooking. Drain broccoli well.
  • Stir together chicken broth, cornstarch, sesame oil, sugar, salt, pepper, and 2 1/2 tablespoons rice wine in a bowl until combined well.
  • Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 2 1/4 teaspoons oil, swirling it around wok. Add crabmeat and stir-fry 30 seconds. Add remaining 2 tablespoons rice wine, then stir-fry 30 seconds more and transfer to a bowl.
  • Add remaining 2 1/4 teaspoons oil to wok and heat until it begins to smoke. Add scallion and ginger and stir-fry until fragrant, about 10 seconds. Stir sauce, then add to wok and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Add broccoli and crabmeat, then toss lightly to combine and transfer to a platter. Serve immediately.
  • *Available at Asian markets and ethnicgrocer.com.

BROCCOLI AND CRAB BISQUE



Broccoli and Crab Bisque image

Number Of Ingredients 14

1 head broccoli
4 potatoes
1 1/2 cups diced carrots
1 pound crabmeat (imitation) or sea legs
1 1/2 cups chopped onions
2 teaspoons margarine or oil
5 cups broth (fish, chicken, or vegetable)
3/4 cup chopped celery
1/2 teaspoon black pepper
1 teaspoon lemon juice
1/4 teaspoon thyme
1 bay leaf
3/4 teaspoon or less salt
2 cups skim milk

Steps:

  • Slice broccoli stems crosswise and reserve flowerets. Peel and dice potatoes and carrots. Slice crabmeat into 1/2-inch pieces. Sauté onion in margarine until soft. Add broth (fish bouillon cubes best), broccoli stems, half of potatoes and carrots, celery, pepper, lemon juice, thyme, bay leaf, and salt. Bring to boil, reduce heat, simmer for 15 minutes or until vegetables are tender. Remove bay leaf. Purée vegetables and broth in blender. Return purée to pot. Add remaining half of diced potatoes and carrots; cook soup over low heat about 10 minutes or until vegetables are tender. Add broccoli flowerets and cook for 5-10 minutes until broccoli is tender-crisp. Add milk and crabmeat; heat but do not boil. Serve with favorite croutons, if desired. Fun Fact: On October 9, 1701 the Collegiate School of Connecticut was chartered in Old Saybrook. It moved to New Haven in 1716, and was later renamed Yale University.

Nutrition Facts : Nutritional Facts Serves

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