WINNING CRAB BISQUE
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
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
CORNISH CRAB BISQUE WITH LEMONY CROUTONS
Go beyond your average blend with this luxurious creamy shellfish soup, flavoured with saffron, brandy and fennel
Provided by Good Food team
Categories Fish Course, Main course, Soup
Time 1h5m
Yield Serves 4 as a starter
Number Of Ingredients 14
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.
Nutrition Facts : Calories 387 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium
CRABMEAT BISQUE MADE EASY
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
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
SHRIMP AND CRAB BISQUE
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
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
BLUE CRAB BISQUE
Blue crab bisque is classic New Orleans cuisine with serious French influences. Garnish with jumbo lump crabmeat for an authentic down-at-the-bayou bowl of soul.
Provided by Justin Devillier
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Crabs: Preheat oven to 425 F. Place crabs on a roasting pan and bake in the oven about 30 minutes, until deep red and slightly browned. In a stockpot set over medium heat, add olive oil and roasted crabs, breaking them up with a wooden spoon as they cook, 5 minutes. Add onion, bell pepper, and celery (the "holy trinity" of Cajun cooking) and stir, cooking just till the vegetables soften, 5 minutes.
- Stock: Add wine and stir to deglaze the pan. Turn heat to high and cook 6-8 minutes, until the wine has nearly evaporated. Add tomato paste and water. Stir, bring to a boil, then reduce to low heat. Cover and simmer, 45 minutes.
- Bisque: Remove the crab shells from the stock and discard. (If you miss a couple small pieces of shell, don't worry: they'll get strained out later.) Ladle the stock into the blender, then add the juice of half a lemon and ¾ cup bread cubes. Season with a big pinch of salt and a small pinch of pepper. Cover and let sit so the bread can absorb some of the liquid, 30-60 seconds. Blend on low speed (to avoid splattering hot liquid) for 30 seconds. As the soup blends, turn to high to emulsify, 1 more minute. Taste to adjust for seasoning and texture-the soup should coat the back of a spoon. Add remaining bread, small pinches of salt and pepper, and blend on high to further thicken and emulsify, 1½ more minutes. Taste again for seasoning, then strain through a chinois to remove any small shell pieces, using the back of a ladle to push the soup through into a bowl.
- Assembly: Ladle bisque into individual serving bowls. Chop chives into ½-inch lengths (you should have about a ½ cup total). Garnish each bowl with crab meat and chives. Serve immediately.
BLUE CRAB BEIGNETS
These savory beignets are a staple at my restaurant, La Petite Grocery. They're a cross between a Mediterranean cod fritter and a crab-stuffed Louisiana beignet and it's the reason LPG is as popular as it is today.
Provided by Justin Devillier
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Beignet batter: In a mixing bowl, whisk baking powder, cornstarch, salt, and flour to combine. Gradually whisk in beer and continue stirring until no lumps remain and the batter yields a ribbony texture. Set aside.
- Crab filling: In a bowl, mix mascarpone, chives, and shallot until thoroughly combined. Season with salt to taste. Fold in the crab meat, separating without breaking up the individual lumps, and gently mix just to combine. Chill for 10-15 minutes. (In the meantime, prepare the aioli: see Step 4 for instructions.)
- Frying the beignets, part 1: Fill a heavy-bottomed cast-iron pot ¾ full with peanut oil (about 3 cups) and heat oil to 375 F. Roll 1-1½ tablespoon-sized balls of the crab mixture and use a spoon to drop them on top of the beer batter. Make sure the oil is ready by dropping in a few beads of batter to see if they fry.
- Frying the beignets, part 2: When the oil is ready, gently roll the crab balls in the batter to coat completely; leaving holes will cause the mascarpone to melt out. Lift the balls from the batter and let them slide off the spoon into the oil. Fry until crisp and deep golden brown, about 4 minutes. (You may have to fry in batches.) As you fry, continually adjust the heat to keep the temperature at 375 F.When the beignets are done, use the spider strainer to place them on paper towels to drain. Prepare a serving plate with a layer of aioli; place beignets on the aioli, sprinkle with flaky salt, and serve with lemon slices. Aioli recipe: Roughly chop garlic clove on cutting board; add ½ tablespoon salt and use the back of a knife to repeatedly press the garlic and salt together to make a paste. Place in a bowl along with a squeeze of lemon and 1 tablespoon Dijon mustard. Whisk in 2 egg yolks, then slowly drizzle in a ½ cup olive oil, whisking the entire time until emulsified and creamy. Season to taste with salt and white pepper.
CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
CRAB BISQUE
I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.
Nutrition Facts : Calories 355 calories, Fat 23g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 17g protein.
CRAB BISQUE SOUP
Make and share this Crab Bisque Soup recipe from Food.com.
Provided by gabby girl
Categories Crab
Time 40m
Yield 6-8 bowl, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in olive oil till soft.
- Add grated carrots and crab meat.
- Add remaining ingredients except milk.
- Season with salt and pepper.
- Simmer on low heat 10 minutes.
- Pour in milk or heavy cream.
- Thicken with cornstarch slurry if desired ( 2T cornstarch with 2 T water).
Nutrition Facts : Calories 146.5, Fat 5.9, SaturatedFat 1.2, Cholesterol 38, Sodium 985, Carbohydrate 6.2, Fiber 1, Sugar 2.7, Protein 16.8
KING CRAB BISQUE
Made this last night, It's very filling and rich, If you want it even richer and don't care about the carb increase use Half-and-Half in place of the milk--it's great either way.
Provided by Chef Boy-R quotDiab
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large sauce pan add olive oil, onions, celery and garlic.
- Heat on medium until onions are translucent.
- Add butter and melt, then add flour, salt and pepper and make a roux.
- Once the rue is golden brown add the milk and cream; blend well.
- Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
- Add the sherry and serve garnished with parsley and a dash of paprika.
Nutrition Facts : Calories 682.4, Fat 55.2, SaturatedFat 30.6, Cholesterol 199.2, Sodium 1228.2, Carbohydrate 19.2, Fiber 0.8, Sugar 7.3, Protein 21.9
CRAB BISQUE (ABSOLUTELY DELICIOUS)
This is a wonderful recipe that I took from the famous Paula Deen, and then made a few minor changes. Trust me when I say that it is absolutely delicious.
Provided by Alan Leonetti
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 599, Fat 43, SaturatedFat 26.2, Cholesterol 183.8, Sodium 1898.3, Carbohydrate 13.8, Fiber 0.9, Sugar 1.8, Protein 35.5
CRAB BISQUE
Make and share this Crab Bisque recipe from Food.com.
Provided by wlcmd
Categories Crab
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent.
- Add the other ingredients except cognac, cream and salt and pepper.
- Bring to a boil and cook about 45 minutes.
- Strain into another pot and add cream and cook on low for about 10 minures.
- Season with salt and fresh ground pepper.
- Add cooked meat from 1 large Dungeness crab and heat.
- Add cognac and serve hot.
Nutrition Facts : Calories 762.9, Fat 64.5, SaturatedFat 36.1, Cholesterol 217.6, Sodium 1740.1, Carbohydrate 22, Fiber 3.3, Sugar 9.6, Protein 17.1
CRAB BISQUE (NO ALCOHOL)
Make and share this Crab Bisque (No Alcohol) recipe from Food.com.
Provided by Pasider
Categories Crab
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Make the roux by melting butter and saute onions and celery until tender.
- Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
- Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
- Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
- Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
- Add hot sauce to your taste.
- Serve with garlic bread.
Nutrition Facts : Calories 974.4, Fat 69.9, SaturatedFat 38.3, Cholesterol 313.5, Sodium 2702.3, Carbohydrate 35, Fiber 1, Sugar 2.2, Protein 52.4
CREOLE CORN AND CRAB HAND PIES WITH ENDIVE SLAW AND COMEBACK SAUCE
Steps:
- For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
- For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
- Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
- Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
- Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
- Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
- For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
- To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.
CORN AND CRAB BISQUE
Steps:
- In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
- Combine all ingredients thoroughly.
HAND-CUT FRENCH FRIES
The key to these French fries is to cook them twice. The first time, at a lower temperature, is to cook them through; the second is to get them crispy and golden.
Provided by Justin Devillier
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Slice off about 1/2-inch from the ends of the potatoes. Then cut a thin slice the length of one side, to provide a stable platform while you finish cutting the potato. Now slice the potato lengthwise into 1/2-inch-thick planks, then cut those planks lengthwise into 1/2-inch-wide sticks. Place these fries in a bowl of ice water and agitate them to remove the starch. Rinse, then put in another ice-water bath and agitate again until the water is clear (which means there's no more starch). Spread the fries on a clean dish towel and pat dry.
- First fry: Pour peanut oil into a cast-iron pot-it should be about 3/4 full. Heat oil to 325 degrees F. Fry in batches until the corners just start to color, about 3-5 minutes. (This "oil blanching" cooks them through.) Remove and let cool to room temperature.
- Second fry: Heat oil to 375 degrees F. Fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with kosher salt. Serve with ketchup spiked with hot sauce.
CRAB BISQUE
Make and share this Crab Bisque recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large Dutch oven over medium heat.
- Add flour and stir constantly until lightly browned.
- Add celery and onion and cook till soft.
- Add remaining ingredients.
- Simmer at least one hour, preferably two.
- Remove bell pepper and bay leaf.
- Add crabmeat and cream.
- Heat thoroughly.
- Do not boil.
Nutrition Facts : Calories 1581.9, Fat 144.5, SaturatedFat 89.9, Cholesterol 483, Sodium 2104.3, Carbohydrate 59.1, Fiber 4.1, Sugar 9.5, Protein 19.6
DUNGENESS CRAB BISQUE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
- In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
- Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.
CRABBY BISQUE
Steps:
- In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.
QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB
Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.
Provided by donald_reb
Categories Crab
Time 45m
Yield 12 + servings, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.
Nutrition Facts : Calories 587.2, Fat 36.3, SaturatedFat 21, Cholesterol 265.5, Sodium 850.8, Carbohydrate 48.4, Fiber 5, Sugar 9.4, Protein 24.1
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- Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper; cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add in the potato and paprika; cook, stirring often, for 2 minutes. Add in sherry and cook, scraping up any browned bits until liquid has reduced slightly, about 5 minutes. Add in the broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
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- In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.
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