Cornish Crab Bisque With Lemony Croutons Recipes

CORNISH CRAB BISQUE WITH LEMONY CROUTONS

Steps:

• Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
• Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
• Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
• To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.

CAJUN CORN AND CRAB BISQUE

Steps:

• Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

LOBSTER BISQUE WITH GARLIC CROUTONS

Steps:

• Melt 1/4 pound butter in large deep stock pot, over medium high heat.
• Add celery, onion, shallot and saute till transparent.
• Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
• Cook till a light golden brown, approximately 3-4 min, stirring constantly.
• Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
• Stir using a wire whisk until mixture is smooth and starts to thicken.
• Add heavy cream and dry sherry and reduce heat to low, stirring often.
• Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
• When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
• Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
• Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
• For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.

CRAB BISQUE (ABSOLUTELY DELICIOUS)

Steps:

• Saute chopped green onion and garlic in butter until tender.
• Stir in flour, stirring until well blended.
• Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
• Slowly add cream and milk.
• Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and pepper. Simmer until piping hot. Adjust seasoning to taste.
• Serve in bowls topped with cheese and chives.

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.