Crab Bisque Recipe Martha Stewart Recipe For Hand

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CRAB BISQUE



Crab Bisque image

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

1/2 cup chopped celery
2 tablespoons chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2-1/2 cups milk
2 beef bouillon cubes
1 cup half-and-half cream
1 can (6 ounces) crabmeat, drained
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon Creole seasoning
1/8 to 1/4 teaspoon pepper

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



Crab Bisque image

This quick and easy Crab Bisque can be on your table (or in your mouth!) in under 30 minutes! This isn't a thin Crab Bisque, crab is the star here, with carrots and celery taking second place, and the flavorful broth third. Plus, it's lower in fat than traditional bisque!

Provided by Bernadette Martin

Categories     Soup

Time 25m

Number Of Ingredients 12

3- 6 ounce cans fancy lump crab meat (,drained)
2 stalks celery ((reserve the celery leaves) finely diced (about 3/4 cup))
1 carrot (,diced small (about 1/2 cup))
1 clove garlic (,minced)
celery leaves (,chopped)
1 tablespoon chopped parsley
3 tablespoons reduced fat butter
2 cups reduced sodium chicken broth
2 cups light cream
1/2 cup sherry ((can use cooking sherry))
2-3 tablespoon all-purpose flour ((depending on how thick you want the soup))
black pepper (,to taste)

Steps:

  • Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.

Nutrition Facts : Calories 328 kcal, Carbohydrate 6 g, Protein 10 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 113 mg, Sodium 761 mg, Sugar 1 g, ServingSize 1 serving

DUNGENESS CRAB BISQUE



Dungeness Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 20

4 Dungeness crabs
3 tablespoons olive oil
1 carrot, chopped
2 stalks celery, chopped
3 tomatoes, chopped
5 cloves garlic, chopped
5 shallots, chopped
3 sprigs fresh tarragon leaves, chopped
3 tablespoons Cognac
2 cups dry white wine
2 tablespoons tomato paste
10 cups fish stock or water
Salt
Freshly ground pepper
Cayenne pepper
Pinch dried thyme
1 bay leaf
2 cups heavy cream
1 lemon, juiced
1 tablespoon minced chives or parsley leaves

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.

MARYLAND CRAB CAKES



Maryland Crab Cakes image

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 12

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for Crab Cakes

Steps:

  • Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
  • In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
  • Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

SHRIMP BISQUE



Shrimp Bisque image

A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 pound large shrimp (about 20), peeled and deveined, shells reserved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
9 shallots (8 ounces), chopped
1/2 bulb fennel (8 ounces), chopped
1 large carrot (6 ounces), chopped
2 tablespoons tomato paste
1/2 cup Cognac
6 cups water
2 teaspoons coarse salt
4 black peppercorns, plus freshly ground pepper
1 dried bay leaf
1 sprig flat-leaf parsley
1/4 cup plus 2 tablespoons evaporated milk
Chervil sprigs, for garnish

Steps:

  • Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.
  • Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.
  • Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.
  • Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
  • Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.
  • Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.

Nutrition Facts : Calories 229 g, Cholesterol 120 g, Fat 5 g, Fiber 2 g, Protein 18 g, SaturatedFat 1 g, Sodium 686 g

CRAB BISQUE



Crab Bisque image

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

2 tablespoons olive oil
4 tablespoons butter
1 medium onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
1 bay leaf
3 cloves garlic, finely chopped
2 cups tomato sauce
1 cup dry white wine
4 cups chicken broth
2 tablespoons tomato paste
1 dash hot sauce
2 cups heavy cream
1/4 cup cognac
salt and pepper, to taste
1 large dungeness crab, cooked meat from (1.5-2.5 lbs)

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

FIRE ROASTED TOMATO-BASIL CRAB BISQUE



Fire Roasted Tomato-Basil Crab Bisque image

Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then check out this flavorful crab soup that's perfect for a French meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
2 cups organic chicken broth
1/2 cup finely chopped celery
1/4 cup finely sliced green onions (white part only)
6 tablespoons unsalted butter
2 tablespoons Gold Medal™ all-purpose flour
2 1/2 cups half-and-half
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 lb fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat
2 tablespoons chopped fresh basil leaves

Steps:

  • In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
  • In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
  • Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.

Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 1 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.

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

PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Steps:

  • Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
  • Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g

LOBSTER OR CRAB BISQUE



Lobster or Crab Bisque image

Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.

Provided by Kerriedoll

Categories     Lobster

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup onion, minced
1 cup carrot, minced
2 (10 1/2 ounce) cans chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1/2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
fresh chives, minced
salt
1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat

Steps:

  • Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
  • In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
  • Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
  • Add onions and carrots, cover, and simmer for 1/2 hour.
  • Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
  • Garnish with fresh minced chives if desired.

LOBSTER BISQUE



Lobster Bisque image

A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h45m

Number Of Ingredients 21

Kosher salt
1 1/4 pounds lobster tails in shell (4 small or 2 large)
2 tablespoons extra-virgin olive oil
1 can (15 ounces) fish stock (1 3/4 cups)
1 cup dry white wine, such as Sauvignon Blanc
5 tablespoons unsalted butter
1 head fennel (10 ounces), chopped (2 1/2 cups), plus fronds for serving
1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups)
2 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup)
1 tablespoon tomato paste
3 sprigs thyme
1 bay leaf
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons brandy or cognac
2 tablespoons dry sherry
1/2 cup heavy cream
1 teaspoon cornstarch
Lemon wedges, for serving (optional)

Steps:

  • Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
  • Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
  • Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
  • Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
  • Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.

More about "crab bisque recipe martha stewart recipe for hand"

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
best-crab-bisque-recipe-how-to-make-crab-bisque image
2018-11-16 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, …
From delish.com
5/5 (19)
Total Time 55 mins


WELCOME SUMMER WITH THESE DELICIOUS CRAB RECIPES | …
2011-03-21 Jumbo lump crabmeat mixed with scallions, soy sauce, wasabi paste, and lime zest are formed into bite-size rounds and coated in breadcrumbs and sesame seeds before frying. Garnish each crab cake with small slices of cucumber, pickled ginger, and wasabi mayonnaise just before serving. 14 of 14. View All.
From marthastewart.com
Estimated Reading Time 4 mins


CRAB BISQUE RECIPE - HOUSE & HOME
2012-09-09 Crab Bisque Recipe. Recipe: Share on Facebook Share on Twitter Share on Pinterest. Print This. Step 1: Put the crab into a pot of boiling water and cook for 8-10 minutes. Drain and allow to cool slightly. Step 2: Chop the crab roughly using a large knife and removing any gills. Step 3: Melt the butter in a heavy-based pot, add the chopped onion, celery and the …
From houseandhome.com


MARTHA STEWART'S HOT CRAB DIP - THE WEDNESDAY CHEF
2014-02-03 While much of the book's recipes are for much fussier (and more elegant) things than I'd ever have the energy to recreate, there are so many fantastic ideas for entertaining a crowd packed within its pages. Case in point, this hot crab dip. It's a silly-easy recipe and can be made in advance of serving, both big pluses for cooking for a crowd. You can make it with …
From thewednesdaychef.com


RECIPE: HOT CRAB DIP (USING CREAM CHEESE AND CHEDDAR ...
Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and 1/4 cup of the parsley.
From recipelink.com


KETO CREAMY CRAB SOUP (FAST) - LOW CARB QUICK
2019-06-28 This low-carb and keto friendly crab bisque is so easy to make and inspired by Martha Stewart’s shrimp Bisque. First, you’ll start with a roux-type of base for the soup. I like to use almond flour and butter to begin. In many traditional soups, you’ll see a flour and butter base, but this one doesn’t have all those nasty carbs! Next, add in your dairy: half and half, cream …
From lowcarbquick.com


CRAB BISQUE RECIPE -SUNSET MAGAZINE
Put crab shells, bay leaves, and crab-poaching liquid in a medium pot. Bring to a simmer, covered, and simmer, stirring occasionally, until broth has a gentle but distinctive crab flavor, about 1 hour. Strain broth through a fine-mesh strainer. If using crab-poaching liquid, return to pot and boil, uncovered, until reduced to 2 cups, 10 to 15 minutes. Set aside.
From sunset.com


CRAB AND SHRIMP SEAFOOD BISQUE RECIPE - THE SPRUCE EATS
2021-06-23 Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes. The Spruce / Diana Chistruga. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
From thespruceeats.com


CRAB BISQUE - WILLIAMS SONOMA
2013-06-11 Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer. Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes.
From williams-sonoma.com


EASY CRAB BISQUE RECIPE - GREAT BRITISH CHEFS
1. Heat the oil in a large saucepan. Add the chopped shallots/onion, fennel, carrot and bay leaves and cook gently over a low heat for 10 minutes, or until the vegetables are soft. 2. Add the crushed garlic, stir and cook for another minute before adding the …
From greatbritishchefs.com


CREAMY CRAB BISQUE - COPYKAT RECIPES
2020-09-22 And, this crab bisque recipe is very easy to make at home. Many bisque styles of soups are made with the shells of the seafood that is served. And yes, this soup is made with the shells from the crab. So if you are going to buy some crab legs, you may want to consider making a crab bisque with the leftover shells. The Secret to Making the Best Stock for Crab Bisque. …
From copykat.com


CRAB BISQUE RECIPE | MYRECIPES
Drain crab meat; add to mixture and warm for about 1 minute at low heat. Sprinkle parsley on top and serve. Note: If mixture is too thick, add water for …
From myrecipes.com


HEALTHY CRAB BISQUE RECIPE - WITHOUT HEAVY CREAM!
2015-01-07 Enjoy this Healthy Crab Bisque Recipe without the guilt of the fat and calories! You won't miss the heavy cream in this crab bisque. Healthy Crab Bisque Recipe - Without Heavy Cream! I had some Crab Meat in my refrigerator from Anderson Seafoods that I have been dying to cook with, and since it's a bit cool, I wanted to make a soup. My first thoughts went directly …
From foodwinesunshine.com


CRAB%20BISQUE | CRAB BISQUE, CRAB BISQUE RECIPE, BISQUE RECIPE
Nov 22, 2018 - Crab can be substituted with lobster, shrimp, or clams in this delicious recipe using our Seafood Broth.
From pinterest.ca


CRAB & LOBSTER RECIPES - MARTHA STEWART
Find great crab and lobster recipes for a shellfish boil, rolls, pasta and rice dishes, cakes, soups, hot dips, and more. Staff Picks 2168_071907_crabsandwich.jpg
From marthastewart.com


LOBSTER CRAB BISQUE RECIPE RECIPES ALL YOU NEED IS FOOD
LOBSTER CRAB BISQUE RECIPE RECIPES LOBSTER OR CRAB BISQUE RECIPE - FOOD.COM. Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water. Total Time 1 hours 5 minutes. Prep Time 20 …
From stevehacks.com


CRAB BISQUE RECIPE | MYRECIPES
Step 2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly. Step 3. Place half of milk mixture in blender.
From myrecipes.com


RECIPE HOT CRAB DIP MARTHA STEWART - FOOD NEWS
Martha Stewart's hot crab dip from The Wednesday Chef by Martha Stewart and Luisa Weiss Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe. 3 tablespoons Worcestershire sauce. 6 cloves or use two non-roasted cloves, minced roasted garlic. 1/4 cup minced, optional green onions. 1/4 …
From foodnewsnews.com


LOBSTER AND CRAB ROLL RECIPE - THERESCIPES.INFO
Crab Rolls Recipe | Martha Stewart new www.marthastewart.com. Step 1. In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat. Advertisement. Step 2. Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter.
From therecipes.info


SPICY CRAB BISQUE RECIPE - TANYA HOLLAND | FOOD & WINE
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.
From foodandwine.com


BUTTERNUT SQUASH BISQUE MARTHA STEWART - ALL INFORMATION ...
Butternut Bisque Recipe | Martha Stewart best www.marthastewart.com. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes. Step 3 Working in batches, puree in a blender until smooth.
From therecipes.info


CRAB BISQUE | METRO
Cook 3 minutes. Add the parsley, salt and pepper. If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes. Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes. Add the crab meat, cream and cognac if desired.
From metro.ca


Related Search