Worlds Best Crab Bisque Recipe Recipe Cards

WINNING CRAB BISQUE

Steps:

• In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally., Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through.

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.

BLUE CRAB BISQUE

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.

CRAB BISQUE (WORLD CLASS)

Steps:

• Remove all the crab meat from shells and set aside.
• Put half the shells into a large pot with 4 litres of water.
• Rough chop onions, 1 stalk celery and garlic and add to pot with shells.
• Bring mixture to a boil and boil for 1 hour, stirring occasionally.
• After boiling, strain and save stock, discard shells, onion, celery and garlic.
• Measure 12 cups of prepared stock into large pot. (add water to make volume reach 12 cups).
• Peel and cube potatoes into 1/2 inch cubes.
• Dice pimento into 1/4 inch cubes.
• Add potatoes, pimento, 1/2 of the crab meat and all the remaining ingredients to the pot.
• Bring mixture to a boil, then reduce heat to a low simmer and simmer for 4 hours until volume has reduced by half and mixture starts to thicken.
• Add remaining crab meat to pot and simmer uncovered for another hour, until soup is very thick.
• Serve hot.

CRAB BISQUE (ABSOLUTELY DELICIOUS)

Steps:

• Saute chopped green onion and garlic in butter until tender.
• Stir in flour, stirring until well blended.
• Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
• Slowly add cream and milk.
• Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and pepper. Simmer until piping hot. Adjust seasoning to taste.
• Serve in bowls topped with cheese and chives.

THE WORLD'S GREATEST CRAB RECIPE

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Whisk together the olive oil, butter, and garlic; generously brush onto crab.
• Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.