Creamy Crab Bisque Recipe Recipes Recipes Recipe For Stuffed

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CREAMY SHRIMP AND CRAB BISQUE



Creamy Shrimp and Crab Bisque image

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

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

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

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

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.

REAL CRAB BISQUE



Real Crab Bisque image

Adapted from Best of the Best of Georgia. A recipe supposedly from Elizabeth of 37th restaurant. A nice way to serve this is in hollowed out individual bread rounds as bowls.

Provided by HeatherFeather

Categories     Crab

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

6 tablespoons unsalted butter
1 cup minced green onion
1/2 cup minced celery
1 tablespoon minced carrot
6 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 cups low sodium chicken broth
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 cup heavy cream
1/4 cup sherry wine (not cooking sherry!!)
1 lb crabmeat

Steps:

  • Melt butter over low heat.
  • Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
  • Whisk in flour and cook 2 minutes, stirring constantly.
  • Whisk in chicken broth and milk.
  • Bring to a boil, whisking often.
  • When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
  • Heat through, then serve.

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