Crab Bisque Recipe With Sherry Recipe For Meatloaf

CRAB BISQUE

Steps:

• If the shells are not already cooked, you will want to break them up into smaller pieces, drizzle a little olive oil on them and roast them in a 350-degree oven until they become fragrant and just begin to brown. This may take about 30 minutes.
• In a large stockpot, place shells, coarsely chopped onion, celery stalks, leek, and carrot. Cover all ingredients with enough water so the shells are completely submerged by 1 to 2 inches. Cook the stock on low for 3 to 4 hours. Strain stock, discard all solids. Return stock to a pan, and reduce by half by turning up the heat until the stock just begins to boil.
• Place 2 tablespoons of butter in a 2-quart pot with the shallots, and celery. Saute until the shallots and celery become soft. Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve. Return soup to the pot. Add cooked crab if desired. Serve immediately.

CREAMY CRAB BISQUE (30-MINUTE RECIPE)

Steps:

• Sauté the carrots and the onion in 2 tablespoons of butter in a large heavy pot or Dutch oven on medium heat until soft. Set aside. Next, create a white roux mixing together the remaining flour and butter until cooked through and browned being careful not to burn.
• Slowly pour in the chicken broth whisking consistently until smooth. Add the onions and carrots and simmer for 10 minutes. Add in the remaining ingredients including the crab meat and simmer for an additional 10 to 15 minutes. Garnish with fresh black pepper or white pepper and dried parsley. Store the leftovers in an airtight container.

CRAB SOUP WITH SHERRY

Steps:

• In a small bowl, combine crabmeat and sherry; set aside., In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

CRABMEAT BISQUE MADE EASY

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.

SHE CRAB SOUP

Steps:

• Melt butter over medium low heat, add shallots, celery, carrots and bell pepper, and sauté until translucent, about 5 minutes.
• Deglaze pan with 1/2 white wine, scrapping up any browned bits.
• Whisk in clam juice and chicken broth (or fish stock), rice, tomato paste, Worcestershire, Old Bay seasoning, nutmeg and salt and pepper to taste. Bring to a simmer, cooking until vegetables are tender and rice is very soft, about 10-15 minutes. Remove from heat.
• In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat.
• Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor. If necessary, thin soup with additional broth to desired thickness.
• Ladle into soup bowls, garnish with fresh chopped parsley and a dash of paprika and an additional shot of sherry if desired.

CRAB BISQUE

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.