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.
CRAWFISH BISQUE WITH CRAWFISH BOULETTES
Provided by Emeril Lagasse
Categories main-dish
Time 3h5m
Yield 8 servings and 2 1/2 dozen boulettes
Number Of Ingredients 27
Steps:
- For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
- For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
- For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
- Combine all ingredients and store in an air-tight container.
FIRE ROASTED TOMATO-BASIL CRAB BISQUE
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
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
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.
LOBSTER BISQUE
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
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.
LOBSTER OR CRAB BISQUE
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
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.
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
DECADENT AND EASY CRAB BISQUE
This is an easy and quick recipe that my sister and I devloped. It's definitely not in the low fat category but it sure is satisfying!
Provided by LifeIsGood
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in the butter, over medium heat, until translucent.
- Add 2 T. of the flour to the onions, mixing well with a wooden spoon. Cook for about a minute.
- Add 3 cups of the half-and-half, heavy cream, salt and pepper. Whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).
- Shake 2 T. of the flour and 1 cup of the half-and-half - using a jar with a lid. Shake until the flour is blended well.
- Add to the soup by whisking. Keep whisking until the soup thickens.
- Stir in the crab and cook for about 5 more minutes.
- Ladle the soup into the bowls and garnish with snipped chives, if desired.
PERFECT LOBSTER BISQUE
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
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
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.
More about "crab bisque recipe martha stewart"
CRAB & LOBSTER RECIPES - MARTHA STEWART
From marthastewart.com
BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH
From delish.com
5/5 (19)Total Time 55 mins
YOU ASKED FOR IT: CARIBBEAN PUMPKIN CRAB BISQUE FROM ...
From pinterest.com
PRESSURE-COOKER SHRIMP BISQUE RECIPE | MARTHA STEWART
From confidentrecipe.netlify.app
MARTHA STEWART LOBSTER BISQUE - COOKEATSHARE - RECIPES
From cookeatshare.com
MARTHA STEWART'S HOT CRAB DIP - THE WEDNESDAY CHEF
From thewednesdaychef.com
CRAB BISQUE RECIPE -SUNSET MAGAZINE
From sunset.com
YOU ASKED FOR IT: CARIBBEAN PUMPKIN CRAB BISQUE FROM ...
From tampabay.com
CRAB BISQUE RECIPE | MYRECIPES
From myrecipes.com
CRAB BISQUE - WILLIAMS SONOMA
From williams-sonoma.com
HEALTHY CRAB BISQUE RECIPE - WITHOUT HEAVY CREAM!
From foodwinesunshine.com
CREAMY CRAB BISQUE - COPYKAT RECIPES
From copykat.com
LOUISIANA BLUE CRAB BISQUE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CRAB BISQUE AND GARNISH RECIPE | PBS FOOD
From pbs.org
CRAB BISQUE RECIPE - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
LOUISIANA CORN & CRAB BISQUE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
10 BEST CRAB BISQUE WITH SHERRY RECIPES - YUMMLY
From yummly.com
BAREFOOT CONTESSA LOBSTER BISQUE RECIPE - ALL INFORMATION ...
From therecipes.info
NORDSTROM CRAB BISQUE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRAB BISQUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY SHRIMP BISQUE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
KETO CREAMY CRAB SOUP (FAST) - LOW CARB QUICK
From lowcarbquick.com
MARTHA STEWART CRAB CAKES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CORN AND CRAB BISQUE IN A BREAD BOWL @ VINCENT'S
From nomenu.com
CRAB AND SHRIMP SEAFOOD BISQUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love