CRAB SOUP WITH SHERRY
Everybody loves the rich, comforting soup that's a tradition in the South. It is brimming with crab and has a smooth texture.-Regina Huggins, Summerville, South Carolina
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382 calories, Fat 23g fat (14g saturated fat), Cholesterol 162mg cholesterol, Sodium 936mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
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
CREAMY SHRIMP AND CRAB BISQUE
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
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
SHERRIED CRAB BISQUE
Steps:
- 1. Melt the butter in a large saucepan over medium-low heat. Add the onion and celery and cover. Cook until the vegetables are tender but not browned, about 10 minutes. Stir in the flour. Cook, uncovered, stirring often, without browning the flour, for 1 minute. 2. Gradually whisk in the broth, clam juice, sherry, and tomato paste. Bring to a boil over high heat. Reduce the heat to low and partially cover the saucepan with the lid. Simmer, stirring often, until the bisque is lightly thickened, about 10 minutes. (The bisque can be prepared up to this point 1 day ahead, cooled, covered, and refrigerated. Reheat to simmering before proceeding. If the bisque is too thick, thin with additional chicken broth.) 3. Add the crab and the cream, increase the heat to medium, and cook just until very hot--do not boil. Season the bisque with the salt and hot sauce. Serve hot in soup bowls, sprinkling each serving with parsley.
REAL CRAB BISQUE
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
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.
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.
MARYLAND CRAB BISQUE
Make and share this Maryland Crab Bisque recipe from Food.com.
Provided by Timothy H.
Categories Crab
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In a 3-quart saucepan melt butter and saute celery for 5 minutes or until soft.
- Stir in sauce mix. Gradually stir in half and half.
- Add sherry and broth.
- Stir over low heat until soup bubbles and thickens slightly.
- Stir in crabmeat.
- Simmer 15 minutes longer.
Nutrition Facts : Calories 1529.8, Fat 83.3, SaturatedFat 50.2, Cholesterol 382.9, Sodium 4616.7, Carbohydrate 36.1, Fiber 1.6, Sugar 7, Protein 86.1
CRAB BISQUE
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
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).
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BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
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5/5 (19)Total Time 55 mins
- 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 paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
- Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
- Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
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