Crab And Tomato Bisque Recipe Recipe For Hand

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WINNING CRAB BISQUE



Winning Crab Bisque image

I decided to try my hand at making a light seafood soup after tasting one while dining out. I came up with this low-fat bisque and everyone loved it. It was even featured on a local TV show recently! -Corney Welsh of Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
1/4 cup reduced-fat margarine
4 garlic cloves, minced
4 cups diced peeled potatoes
2 cups fat-free milk
4 cups fat-free half-and-half
10 ounces reduced-fat process cheese (Velveeta), cut into 1-inch cubes
3 cans (6 ounces each) lump crabmeat, drained
3/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally., Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through.

Nutrition Facts : Calories 237 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 802mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

EMERGENCY CRAB BISQUE



Emergency Crab Bisque image

This light and spicy tomato crab bisque is one of my all-time favorite emergency recipes. It's easy to shop for, requires very little effort, and only takes about 10 to 15 minutes to pull off.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 20m

Yield 4

Number Of Ingredients 9

¼ cup chopped green onions
1 tablespoon butter
¼ teaspoon seafood seasoning (such as Old Bay®)
4 cups ready-to-serve creamy tomato soup
1 pinch cayenne pepper, or to taste
8 ounces fresh lump crabmeat
1 pinch salt and ground black pepper to taste
2 tablespoons heavy cream
1 pinch seafood seasoning (such as Old Bay®)

Steps:

  • Combine green onion, butter, and 1/4 teaspoon seafood seasoning in a saucepan over medium heat. Cook until onion is slightly softened, 2 minutes.
  • Stir tomato soup into saucepan; increase heat to medium and bring to a simmer. Stir in cayenne pepper and reduce heat to medium-low. Stir in crabmeat; cook, stirring occasionally, until crab is cooked through, 5 to 10 minutes. Season with salt and black pepper to taste. Remove from heat.
  • Whisk cream with a pinch of seafood seasoning until light and frothy, about 30 seconds. Ladle bisque into bowls and stir in a teaspoon of frothy cream.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 28.9 g, Cholesterol 64.4 mg, Fat 9.6 g, Fiber 3.5 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 1041.5 mg, Sugar 19.7 g

BLUSHING TOMATO CRAB BISQUE



Blushing Tomato Crab Bisque image

My favorite tomato soup becomes a tomato crab bisque! This spicy tomato and crab bisque is loaded with tons of veggies, smooth cream and a hint of heat! So delicious as a starter or a main course!

Provided by Marzia

Categories     Comfort Foods

Time 1h35m

Number Of Ingredients 13

1 1/2 pounds fresh tomatoes (see notes)
1/2 large onion, cut into wedges
2 medium carrots, peeled and cut into 1-inch pieces
5 whole cloves of garlic
3 tablespoons olive oil
4 cups shrimp or seafood stock
1 tablespoon Worcestershire sauce
2-3 tablespoons basil pesto
¼ - ½ teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon old bay seasoning
½ - 1 ½ cups heavy cream
8 to 16 ounces fresh or thawed lump crab meat

Steps:

  • roasting: Position a rack in the center of the oven and preheat the oven to 375ºF. Place everything listed under 'roasting' on a large sheet pan. Sprinkle with a big pinch of salt and pepper and toss everything using your hands. Let roast for 1 hour if you have time you can also do this on 350ºF for 1 ½ hours. Check on the ingredients halfway through and toss.
  • blend: Transfer the veggies along with any juices to a large pot along with the seafood stock, Worcestershire, 2 tablespoons pesto, cayenne, paprika, and old bay and blend it all using an immersion blender.
  • finish: Place the stockpot over medium-high heat and allow the soup to reach a simmer, reduce the heat and let simmer for 10 minutes. Add the cream and allow the soup to come back to a simmer. Taste and adjust with salt and pepper as desired. You can also add the last tablespoon of pesto if you'd like. Add the crab meat and let it heat through for about 5 minutes. Serve in bowls topped with additional crab meat and chopped chives if desired.

SHRIMP AND CRAB BISQUE



Shrimp and Crab Bisque image

A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and you'll have a royal meal.

Provided by Katrina Berry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground white pepper
1 teaspoon chicken bouillon powder
2 tablespoons chopped onion
1 ½ cups half-and-half
½ pound medium shrimp - peeled and deveined
½ pound crabmeat
½ cup white wine

Steps:

  • In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
  • Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 9 g, Cholesterol 185.9 mg, Fat 18 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 10.5 g, Sodium 838.6 mg, Sugar 0.8 g

TOMATO BISQUE



Tomato Bisque image

This tomato bisque is creamy, loaded with flavor, and simply delicious. Perfect with grilled cheese sandwiches or a crusty loaf for dipping, this is our go-to tomato soup recipe. Classic, perfected.

Provided by Cheryl Malik

Categories     Appetizers     Side Dish

Time 55m

Number Of Ingredients 13

1 tablespoon olive oil
1 cup diced onion
1 stalk celery (chopped)
1 carrot (chopped)
½ teaspoon salt (to taste)
2 cups chicken broth
1 28-ounce can crushed San Marzano tomatoes
3 cloves garlic (chopped)
½ teaspoon paprika
¼ teaspoon pepper
1 teaspoon white sugar (to taste)
1 cup heavy whipping cream (warmed, divided)
1-2 tablespoons fresh basil leaves (thinly sliced, divided)

Steps:

  • In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
  • Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
  • After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
  • Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 24 g, Protein 4 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 82 mg, Sodium 702 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 10 g

TOMATO-BASIL CRAB BISQUE



Tomato-Basil Crab Bisque image

Categories     Soup/Stew     Shellfish     Tomato     Sauté     Basil     Crab     Summer     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 14

2 tablespoons (1/4 stick) butter
10 ounces fresh crabmeat
1 tomato, seeded, chopped (about 1/2 cup)
1/3 cup plus 3 tablespoons chopped fresh basil
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 cups clam-tomato juice (such as Clamato)
1 cup whipping cream
1/4 cup ketchup
1/4 cup bottled clam juice
2 teaspoons Old Bay seasoning
1/4 teaspoon hot pepper sauce
3/4 cup water
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.
  • Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.

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