Ziploc Crab Bisque Recipes

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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

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.

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.

DUNGENESS CRAB BISQUE



Dungeness Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 20

4 Dungeness crabs
3 tablespoons olive oil
1 carrot, chopped
2 stalks celery, chopped
3 tomatoes, chopped
5 cloves garlic, chopped
5 shallots, chopped
3 sprigs fresh tarragon leaves, chopped
3 tablespoons Cognac
2 cups dry white wine
2 tablespoons tomato paste
10 cups fish stock or water
Salt
Freshly ground pepper
Cayenne pepper
Pinch dried thyme
1 bay leaf
2 cups heavy cream
1 lemon, juiced
1 tablespoon minced chives or parsley leaves

Steps:

  • Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
  • In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
  • Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

CREAMY CRAB BISQUE



Creamy Crab Bisque image

Make and share this Creamy Crab Bisque recipe from Food.com.

Provided by Kikimony

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs fresh white lump crabmeat
1 cup vermouth
1 cup diced celery
1 cup diced onion
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups chicken broth
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup sherry wine
1/2 cup chopped parsley

Steps:

  • Place half the crab meat in the vermouth in a blender and liquify it; set aside.
  • Saute the celery and onion in butter in a large soup pot until barely tender.
  • Add the flour and cook for 1 minute, stirring.
  • Gradually blend in the milk; continue cooking over low heat until creamy white sauce forms.
  • Add the liquified crab mixture, the remaining crab meat, the broth, mustard, salt, pepper and sherry.
  • Bring the bisque to serving temperature; garnish with parsley.

Nutrition Facts : Calories 301.2, Fat 12.8, SaturatedFat 7.1, Cholesterol 117.8, Sodium 1190.5, Carbohydrate 11.2, Fiber 1.1, Sugar 1.9, Protein 30.6

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

CRAB AND CRIMINI BISQUE



Crab and Crimini Bisque image

Categories     Soup/Stew     Milk/Cream     Mushroom     Shellfish     Sauté     Crab     Winter     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 12

1 pound crimini mushrooms
6 tablespoons (1/3 stick) butter
1 cup finely chopped onion
1 garlic clove, minced
2 tablespoons all purpose flour
2 14 1/2-ounce cans low-salt chicken broth
1/3 cup dry Sherry
1/2 cup whipping cream
2 large egg yolks
1 teaspoon fresh lemon juice
1/2 pound fresh lump crabmeat, picked over
3 tablespoons finely chopped fresh Italian parsley

Steps:

  • Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; saut&é until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.
  • Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; saut&é until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
  • Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.

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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