Crab Bisque Recipes

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

DECADENT AND EASY CRAB BISQUE



Decadent and Easy Crab Bisque image

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

1 small onion, chopped
1/4 cup unsalted butter
4 tablespoons flour, divided
4 cups half-and-half, divided
1 cup heavy cream
2 teaspoons salt
pepper
1 lb crabmeat (don't skimp here..a good, canned variety comes from Phillips)
chives, chopped (optional)

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.

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

CRAB BISQUE



Crab Bisque image

Our luxurious crab bisque features Dungeness crab meat and stock made from the crab shells for the most noteworthy crab bisque soup recipe you'll ever eat!

Provided by Elise Bauer

Categories     Soup     Bisque     Crab     Seafood     Seafood Stew     Soup

Time 2h50m

Yield 4

Number Of Ingredients 23

Stock ingredients:
4-6 cups crab shells
1/2 cup dry white wine
1 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
2 Tbsp tomato paste
2 sprigs of thyme
Several sprigs parsley
1 bay leaf
10-15 whole peppercorns
2 teaspoons salt
Soup ingredients:
2 Tbsp butter, unsalted
1/3 cup shallots, chopped
3/4 cup dry white wine
4 cups of shellfish stock
¼ cup white rice
2 Tbsp tomato paste
1 ¼ lb or more of cooked crabmeat
1 ¼ cup heavy cream
½ teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Break up the large pieces of crab shell: If you have large pieces of crab shell, you'll want to break them into smaller pieces. A good way to do this is to put them in a plastic freezer bag and use a rolling pin or wine bottle to roll over them to break them up a bit. Don't crush them.
  • Roast the shells: For extra flavor at this point, put them on a roasting pan in a 400°F oven for 10 minutes. That will help bring out more of the crab flavor.
  • Cover the shells and (almost) simmer: Put the crab shells in a large stock pot and cover with an inch of water. Put the heat on medium high and slowly heat up the water. When you see little bubbles of air starting to rise to the surface, lower the heat to medium. Do not let the water boil! You want to keep the water temp at just below a simmer, around 180°F if you have an instant thermometer. The bubbles should only occasionally come up to the surface. Do not stir! Stirring the shells will muddy the stock. As foam develops on the surface of the water, skim it away with a large spoon. Keep skimming off the foam every so often, and maintaining the heat at just below a simmer, for about an hour.
  • Add the wine, carrots, onions, celery, tomato paste, herbs, and peppercorns: Once the stock is no longer generating foam, add the wine, carrots, onions, celery, tomato paste, thyme, bay leaves, parsley and peppercorns. Increase the heat to return the stock to a low simmer, then lower the heat to maintain that very low simmer for 30 minutes. Skim off any new foam that develops. Add salt and remove from heat.
  • Remove the large solids and strain through a lined sieve: Use tongs or a spider strainer to remove and discard the largest pieces of shells from the stock. Then place a few layers of dampened cheesecloth or paper towels over a large, fine mesh strainer placed over a large bowl or another pot. Pour the stock through the strainer to strain. Discard the solids. Either use the stock right away, or cool for future use. If you aren't going to use the stock in a couple of days, you can freeze it. Remember to leave enough headroom at the top of any jar you use so that the liquid has room to expand as it freezes. You should use frozen shellfish stock up within 2 months. Makes 2 to 3 quarts. Reserve 4 cups for the crab bisque, refrigerate or freeze the rest.
  • Sauté the shallots in butter: In a large, 4 or 6 quart saucepan, melt butter on medium heat, add the shallots and cook gently until translucent, about 5 minutes.
  • Add the wine, stock, rice, tomato paste, and then simmer: Add the wine, stock, white rice, and tomato paste. Raise the heat and bring to a simmer; reduce heat to continue to simmer until rice is completely cooked, about 25 minutes. Remove from heat and let cool for several minutes.
  • Add two thirds of the crab meat, and then purée: Add about two thirds of the crab meat to the soup. Working in batches, ladle the soup into a blender and purée until completely smooth. Return puréed soup back to soup pan.
  • Add the cream, remaining crab meat, salt, and cayenne: Add cream and gently heat soup until it is hot enough for serving. Add the remaining one third of the crab meat. Add salt and cayenne pepper to taste (about 1⁄2 teaspoon salt and 1/8 teaspoon cayenne).

Nutrition Facts : Calories 586 kcal, Carbohydrate 21 g, Cholesterol 244 mg, Fiber 2 g, Protein 35 g, SaturatedFat 22 g, Sodium 2263 mg, Sugar 9 g, Fat 37 g, ServingSize Serves 4, UnsaturatedFat 0 g

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.

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.

BLUE CRAB BISQUE



Blue Crab Bisque image

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

6 large blue crab shells, fresh or frozen
1 tablespoon extra-virgin olive oil
3 yellow onions, diced
1 red bell pepper, diced
1 rib celery, diced
1 cup white wine
4 cups Water
2 tablespoons tomato paste
1/2 lemon
1 cup day-old bread cubes, divided, any white bread
kosher salt
ground white pepper
4 ounces lump blue crab meat, picked over
1/2 bunch chives

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.

CREAMY CRAB BISQUE



Creamy Crab Bisque image

"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Steps:

  • In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

MATT'S CRAB & CLAM BISQUE



Matt's Crab & Clam Bisque image

This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too!

Provided by PASTAWITHGARLIC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 6

Number Of Ingredients 15

4 tablespoons margarine
1 large onion, minced
⅓ cup minced celery
¼ cup finely chopped carrots
1 tablespoon all-purpose flour
⅛ teaspoon red pepper flakes
¼ teaspoon dill weed
6 cups water
3 cubes chicken bouillon
1 teaspoon Worcestershire sauce
3 cups cubed potatoes
¼ teaspoon black pepper
1 ½ cups milk
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can chopped clams

Steps:

  • Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 23 g, Cholesterol 50.7 mg, Fat 9.5 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 843 mg, Sugar 5.1 g

CORNISH CRAB BISQUE WITH LEMONY CROUTONS



Cornish crab bisque with lemony croutons image

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

2 tbsp olive or rapeseed oil , plus a little to serve
1 onion , chopped
1 fennel bulb , fronds picked and reserved, bulb chopped
1 carrot , chopped
2 bay leaves
1 garlic clove , crushed
1 tbsp tomato purée
200g crabmeat (half brown meat, half white meat) or 1 medium whole crab
pinch of saffron
3 tbsp brandy
1l good-quality fish stock (or make your own if using a whole crab - see tip, below)
100ml double cream
zest 1 lemon , plus a squeeze of juice
2 slices white bread , crusts removed, cut into croutons

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

CRAB BISQUE



Crab Bisque image

Provided by Paul Grimes

Categories     Soup/Stew     Blender     Onion     Rice     Appetizer     Christmas     Dinner     Seafood     Crab     Cognac/Armagnac     Carrot     White Wine     Winter     Thyme     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (first course) servings

Number Of Ingredients 22

12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
4 large thyme sprigs
1 whole clove
1/4 teaspoon black peppercorns
1/2 cup Cognac or other brandy
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth
6 cups water
1/3 cup long-grain white rice
1 teaspoon finely chopped tarragon
2 teaspoons fresh lemon juice
Large pinch of cayenne
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles
Accompaniment: crab butter (optional)

Steps:

  • If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
  • Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
  • Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
  • Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
  • Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
  • Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
  • Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
  • Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).

More about "crab bisque recipes"

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH
2018-11-16 Directions. 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, and Old Bay, then stir in garlic and tomato ...
From delish.com
5/5 (19)
Total Time 55 mins


EASY ROASTED TOMATO SOUP (CRAB BISQUE) | HOMEMADE & YUMMY
2021-02-23 Roasted Tomato Crab Soup is simple to make and more delicious than canned. Both stovetop and slow cooker directions. YOU decide! The most incredible tomato crab …
From homemadeandyummy.com


CRAB BISQUE RECIPE - COOK WITH CAMPBELLS CANADA
Directions. Melt 2 tbsp. butter in a heavy large pot over medium heat. Add onion, potatoes and shaved carrots. Sauté until soft, about 5 minutes. Remove and put in bowl. In the large pot, …
From cookwithcampbells.ca


CRAB BISQUE | METRO
Sauté the fennel or celery, onion, carrots and tomatoes in butter. Cook 3 minutes. Add the parsley, salt and pepper. If white wine used, pour it over the vegetables and cook on high until …
From metro.ca


10 BEST CREAM OF CRAB BISQUE SOUP RECIPES | YUMMLY
2022-06-04 Asparagus Bisque KitchenAid. vegetable stock, medium yellow onion, russet potato, unsalted butter and 5 more. Crab Bisque with Bacon and Corn + $68 Voucher …
From yummly.com


CRAB BISQUE RECIPE - WINE AND COUNTRY LIFE
Instructions. In a heavy-bottom soup pot, sauté all vegetables in olive oil until tender. Add garlic and sherry. Then, cook for one minute. Add cream, stock and tomato paste. Allow soup to …
From wineandcountrylife.com


TOMMY BAHAMAS CREAMY CRAB BISQUE - PORTRAITS BY NC
2017-03-26 Directions: 1. Pour Olive oil in a soup pot and sauté the onions and garlic until tender. 2. In a separate pan prepare the roux by melting butter and mixing in the flour slowly. …
From portraits-by-nc.com


CREAMY CRAB BISQUE - COPYKAT RECIPES
2020-09-22 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 …
From copykat.com


BEST CRAB BISQUE RECIPES | FOOD NETWORK CANADA
2009-10-29 Bisque is a thick, rich soup usually consisting of puréed seafood (sometimes fowl or vegetables) and cream. You can buy fresh or frozen, pre-cooked Dungeness crab at your …
From foodnetwork.ca


EASY CRAB BISQUE RECIPE - GREAT BRITISH CHEFS
Cover the saucepan with a lid and simmer gently for 20 minutes over a low heat. 3. Liquidise the soup until smooth using a hand blender. Pass the soup through a fine sieve into a clean …
From greatbritishchefs.com


CRAB BISQUE RECIPE—PHILLIPS SEAFOODS
Ingredients. 1 lb. Phillips crab meat ½ lb. butter ½ cup celery, diced ½ cup onion, diced ½ Tbsp. basil ½ Tbsp. thyme 1 bay leaf 1 dash crushed cayenne pepper
From phillipsfoods.com


10 BEST CRAB BISQUE WITH SHERRY RECIPES | YUMMLY
2022-05-09 She Crab Bisque ChefIrvine. heavy cream, crab boil seasoning, crab, minced garlic, carrots and 8 more. Crab Bisque Recipe. Dairy free! A Flourished Life. sherry, salt, red …
From yummly.com


EMERIL LAGASSE CORN AND CRAB BISQUE - THERESCIPES.INFO
Corn And Crab Bisque - bigoven.com new www.bigoven.com. Heat oil in a large soup pot over high heat, add onions and corn and saute 1 minute. Add garlic and celery and saute 30 …
From therecipes.info


TOMATO CRAB BISQUE (DAIRY FREE OPTION) - COTTER CRUNCH
2021-12-28 Instructions. In a large pot or dutch oven, add the butter, and let it melt over medium heat. Add the celery, scallions, and onions. Saute the ingredients for 4 minutes or until they …
From cottercrunch.com


CREAMY CRAB BISQUE - MY FORKING LIFE
2021-01-28 Instructions. Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes. Stir in the flour and let it cook for a couple of minutes. …
From myforkinglife.com


CRAB BISQUE CHINCOTEAGUE » TIDE & THYME
2021-04-15 Add flour and whisk, cooking for about 2 minutes, to make a roux. Slowly add the milk and heavy cream, whisking constantly, until mixture starts to thicken. About 5 minutes. …
From tideandthyme.com


CRAB AND SHRIMP SEAFOOD BISQUE RECIPE - THE SPRUCE EATS
2021-06-23 Gather the ingredients. 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 …
From thespruceeats.com


DELICIOUS BALTIMORE CRAB BISQUE | AWARD-WINNING RECIPE
2013-01-31 In a large sauce pan, melt margarine and add flour. Once you add the flour, stir constantly until well-combined. Add stock, Worcestershire sauce, salt, pepper, and Old Bay. …
From spicedblog.com


EASY CRAB BISQUE RECIPE L A FARMGIRL'S DABBLES
2020-08-16 Stir in white wine, crushed tomatoes, tomato paste, paprika, cayenne, salt, and pepper, and then very carefully blend the mixture with an immersion blender until smooth. …
From afarmgirlsdabbles.com


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


LUXURIOUS CRAB BISQUE - EATS BY THE BEACH
2022-03-09 Measure out 1 cup of the crab meat and set aside. Stir in the remaining crab and heavy cream into the pot. Simmer for another 5 minutes or until the crab is hot. Discard the …
From eatsbythebeach.com


CRAB BISQUE | WILLIAMS SONOMA
2019-01-05 In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher …
From williams-sonoma.com


EASY CRAB BISQUE RECIPE (30-MINUTE CHOWDER) - HOME AND PLATE
2017-02-28 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 …
From homeandplate.com


CRAB BISQUE – FOOD NETWORK KITCHEN
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.
From foodnetwork.com


THE MOST INCREDIBLE CRAB BISQUE RECIPE - THEFOODXP
Remove the soup from the flame. Take the bay leaf out of the soup and blend it to make a smooth paste. Place the soup on medium-low flame again. Add heavy cream and half of the crab …
From thefoodxp.com


SHE CRAB SOUP {SOUTH CAROLINA CRAB BISQUE} - WHAT A GIRL EATS
2020-08-07 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. …
From whatagirleats.com


CREAMY CRAB BISQUE RECIPE! - WELL SEASONED STUDIO
2022-01-30 Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onions, carrots, and fennel, then cook 5-7 minutes. To the pot, add potato, garlic, and fresh herbs (tied …
From wellseasonedstudio.com


BEST CRAB BISQUE RECIPE EVER - I REALLY LIKE FOOD!
2021-07-14 This article includes the best corn and crab bisque recipe ever. Heat the oil in a saucepan or a Dutch oven. Add flour in batches, stirring the mixture until it becomes brown. …
From ireallylikefood.com


CRAB BISQUE RECIPE | MYRECIPES
Add flour, stirring until smooth. Cook 5 minutes, stirring constantly. Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in half-and-half, crab …
From myrecipes.com


CRAB BISQUE RECIPE - RANTS FROM MY CRAZY KITCHEN
2015-03-03 Instructions. 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 …
From rantsfrommycrazykitchen.com


SNOW CRAB BISQUE – WILD FOR SALMON
2022-04-27 In a large stockpot, sauté the vegetables and crab shells in the butter. Add the white wine, tomato paste, salt, and enough water to cover the shells and simmer into a rich stock. …
From wildforsalmon.com


SUPER EASY CRAB BISQUE WITH IMMITATION OR REAL CRAB MEAT
2020-04-16 How to Make Easy Crab Bisque Crab Bisque Ingredients. You can count on this being just like all of the other easy recipes here on Fantabulosity that use everyday …
From fantabulosity.com


CORN AND CRAB BISQUE - THE CAGLE DIARIES
2022-04-08 Step 2: In a large pot (large saucepan) add the seafood stock, scraps from chopping the veggies (including the whites of the green onions) and the corn cobs. Simmer for 30 …
From thecaglediaries.com


AUNT BEE'S CRAB BISQUE - THE SEASONED MOM
2020-12-12 Add flour to thicken. Whisk in broth, bring to a boil, and then simmer until the broth thickens -- about 5-7 minutes. Stir in the sherry, ketchup, tomato paste, seafood seasoning …
From theseasonedmom.com


CREOLE CRAB BISQUE - FRENCH BARN
2016-05-03 Creole Crab Bisque. Ingredients. 4 tablespoons of butter 2 tablespoons of all-purpose flour 1 onion, chopped roughly 1 stalk of celery, chopped roughly 5 cloves of garlic 1 …
From french-barn.com


HAPPILYUNPROCESSED.COM
Add the flour, salt and pepper. Let the flour cook for at least a minute to burn off any raw flour taste. Add the chicken base and stir to combine. Slowly add 1 cup of the warmed milk and all …
From happilyunprocessed.com


CREAMY PUMPKIN CRAB BISQUE - THE TOP MEAL
2021-09-13 Melt butter in a medium size pot. Use a heavy bottom pot if possible. Add chopped onions and celery. Saute for about 5 minutes, until fragrant and soft. Add pumpkin puree, broth …
From thetopmeal.com


5 BEST TRADITIONAL SEAFOOD BISQUE RECIPES – LIFESAVVY
2019-09-15 Best Gourmet Option: Lobster Bisque from Immaculate Bites. Immaculate Bites. The most popular traditional bisque recipes use lobster. Make this recipe to bring the five …
From lifesavvy.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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #bisques-cream-soups     #soups-stews     #seafood     #dinner-party     #crab     #dietary     #shellfish

Top Asked Questions

How to make crab bisque at home?
And making crab bisque at home will be an interesting experience. To make it at home, sauté onions and celery in butter and add salt, pepper and old bay seasoning. Stir in garlic and tomato paste and cook it. Sprinkle some flour and cook the flour. Pour seafood stock, bayleaf and wine in the mixture and cook till it gets the flavor.
How do you cook canned crab?
Whether you use fresh crab or canned, this easy recipe will become a favorite. 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.
What can I use to make Seafood 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." Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
Can you use rice flour instead of crabmeat in bisque?
Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more. All-purpose flour can be used in place of rice flour.

Related Search