Crab Bisque Food

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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

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.

CRAB BISQUE



Crab Bisque image

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

Provided by wlcmd

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
4 tablespoons butter
1 medium onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
1 bay leaf
3 cloves garlic, finely chopped
2 cups tomato sauce
1 cup dry white wine
4 cups chicken broth
2 tablespoons tomato paste
1 dash hot sauce
2 cups heavy cream
1/4 cup cognac
salt and pepper, to taste
1 large dungeness crab, cooked meat from (1.5-2.5 lbs)

Steps:

  • Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent.
  • Add the other ingredients except cognac, cream and salt and pepper.
  • Bring to a boil and cook about 45 minutes.
  • Strain into another pot and add cream and cook on low for about 10 minures.
  • Season with salt and fresh ground pepper.
  • Add cooked meat from 1 large Dungeness crab and heat.
  • Add cognac and serve hot.

Nutrition Facts : Calories 762.9, Fat 64.5, SaturatedFat 36.1, Cholesterol 217.6, Sodium 1740.1, Carbohydrate 22, Fiber 3.3, Sugar 9.6, Protein 17.1

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.

CRABBY BISQUE



Crabby Bisque image

Provided by Sandra Lee

Categories     main-dish

Time 23m

Yield 6 servings

Number Of Ingredients 7

3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: Bookbinder's)
2 1/4 cups plus 6 tablespoons heavy cream
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves
3 (4.25 ounce) cans crabmeat, picked over
Salt
Cayenne pepper

Steps:

  • In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

1 tablespoons olive oil
1/2 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
1 tablespoons minced garlic
2 tablespoons minced celery
Essence, recipe follows
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper
2 cup milk
2 cup heavy cream
1 teaspoons liquid crab boil
3 tablespoons blond roux
1/2 lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1/2 teaspoons Worcestershire sauce
Chives for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
  • Combine all ingredients thoroughly.

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.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 13

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g

CRAB BISQUE



Crab Bisque image

Make a hearty, cheesy Crab Bisque that makes you anything but crabby. Potatoes, leeks and hot pepper sauce help accentuate this Crab Bisque.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 8

2 leeks, cut in half lengthwise
2 Tbsp. butter or margarine
3 cups milk
3/4 lb. baking potatoes (about 2), peeled, chopped
1 pkg. (8 oz.) imitation crabmeat, rinsed
1/2 tsp. dried thyme leaves
1/8 tsp. hot pepper sauce
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Cut white portion and 1 inch of light green portion of each leek into thin slices. Melt butter in large skillet on medium heat. Add leeks; cook and stir 5 min. or until crisp-tender. Stir in all remaining ingredients except VELVEETA.
  • Bring to boil; cover. Simmer on low heat 15 min. or until potatoes are tender.
  • Add VELVEETA; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 970 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 11 g, Protein 16 g

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.

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

This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested from Cooper's Seafood House in Scranton, Pennsylvania.

Provided by Leslie in Texas

Categories     Crab

Time 58m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup butter
1 1/2 medium onions, peeled and minced
1 medium carrot, finely minced
1/2 stalk celery, finely minced
1 teaspoon flour
1 teaspoon chopped fresh parsley
1 teaspoon seafood seasoning
1/4 teaspoon celery salt
1/8 teaspoon white pepper
1 quart milk, heated (4 cups)
3 tablespoons madeira wine
1/2 lb lump crabmeat
salt

Steps:

  • Melt butter in medium saucepan over medium-high heat.
  • Add vegetables and saute until soft, about 8 minutes; do not brown.
  • Reduce heat to medium and add flour, whisking constantly until smooth.
  • Cook 5 minutes, whisking frequently.
  • Stir in parsley and seasonings.
  • Gradually add milk, stirring constantly.
  • Add Mareira, crab and salt to taste and simmer 15 to 20 minutes; do not boil.
  • If bisque is thicker than desired, stir in a little milk to thin; serve hot.

CRAB BISQUE



Crab Bisque image

We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick

Provided by Ravenseyes

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1/2 cup flour
14 ounces chicken stock (homemade would be best)
2 tablespoons tomato paste
2 cups cream (heavy)
1/4 teaspoon salt
1/4 teaspoon pepper (fresh ground)
3/4 cup sherry wine or 3/4 cup marsala wine
1 lb crabmeat (lump crab- blue crab)

Steps:

  • Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue.
  • Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead.
  • Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.

Nutrition Facts : Calories 545.8, Fat 32.2, SaturatedFat 19.6, Cholesterol 127.2, Sodium 1014, Carbohydrate 18.3, Fiber 0.6, Sugar 3, Protein 19.2

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).

WINNING CRAB BISQUE



Winning Crab Bisque image

I decided to try my hand at making a light seafood soup after tasting one while dining out. I came up with this low-fat bisque and everyone loved it. It was even featured on a local TV show recently! -Corney Welsh of Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
1/4 cup reduced-fat margarine
4 garlic cloves, minced
4 cups diced peeled potatoes
2 cups fat-free milk
4 cups fat-free half-and-half
10 ounces reduced-fat process cheese (Velveeta), cut into 1-inch cubes
3 cans (6 ounces each) lump crabmeat, drained
3/4 teaspoon salt
1/4 teaspoon white pepper

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.

Nutrition Facts : Calories 237 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 802mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

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

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From wineandcountrylife.com


CRAB AND SHRIMP SEAFOOD BISQUE - YUMMLY RECIPES
FOOD CRAB AND SHRIMP SEAFOOD BISQUE. 56 seconds ago. 0 100 2 minutes read. Facebook Twitter LinkedIn Pinterest Reddit Messenger Messenger WhatsApp. CRAB AND SHRIMP SEAFOOD BISQUE – This is a simple, delicious recipe. I added bay scallops and used fresh mushrooms. It was awesome. Thanks to whoever submitted. Most of the ingredients are …
From ymmlyrecipes.com


CRAB BISQUE RECIPE - FOOD CHANNEL
1 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 salt and white pepper. Bring to a simmer. 2 Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes.
From foodchannel.com


CRAB BISQUE - HAPPILYUNPROCESSED.COM
Happily Unprocessed / Recipes / The Most Incredible Crab Bisque with Sherry. The Most Incredible Crab Bisque with Sherry . Written by Debi 44 Comments. Jump to Recipe · Print Recipe. A decadent bisque made with real crabmeat and thickened with cream and topped off with a bit of Sherry! A bisque is a French style of soup that is made from lobster, crab or …
From happilyunprocessed.com


10 BEST CRAB BISQUE WITH SHERRY RECIPES | YUMMLY
She Crab Bisque ChefIrvine. roe, crab meat, diced celery, diced onions, sherry, heavy cream and 7 more. Crab Bisque Recipe. Dairy free! A Flourished Life. vegetable stock, coconut oil, white pepper, cayenne pepper, crab and 6 more.
From yummly.com


EASY CRAB BISQUE RECIPE - GREAT BRITISH CHEFS
This easy crab bisque recipe is the perfect dish when you want the intense flavour from this classic dish, but don't have the time to sweat over the stock pot for hours dismantling crabs and browning shells. Using premade lobster glace adds all …
From greatbritishchefs.com


CREAMY CRAB BISQUE - COPYKAT RECIPES
Easy Crab Bisque Soup. Different types of seafood bisque are served in many fine restaurants. Crab bisque is a rich and creamy soup that makes an amazing appetizer in a small quantity. It also makes a delicious first course or is hearty enough to serve as an entrée with some crusty bread and a salad.
From copykat.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 meat. Cook for 5 minutes to warm up the additions. Serve hot soup in bowls. Garnish the soup with remaining crab meat and parsley.
From thefoodxp.com


CORN AND CRAB BISQUE | THE CAGLE DIARIES
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 minutes. Step 3: While the stock is simmering melt butter in a large soup pot (or Dutch Oven). Step 4: Add the sweet corn, onions, celery, bell pepper, garlic and seasonings ...
From thecaglediaries.com


SHE CRAB SOUP {SOUTH CAROLINA CRAB BISQUE} - WHAT A GIRL EATS
She Crab Soup, also called She Crab Bisque, was the dish of the trip. I discovered that She Crab Soup is made with female crabs. Makes sense. In addition, the roe of the female crab is added to the recipe. Unless you live in an area where crabs are regularly harvested, you will probably have a more difficult time finding “female” crabs.
From whatagirleats.com


THE SOUP NAZIS CRAB BISQUE RECIPES
Crab Bisque Low carb Recipe Food News. 5 hours ago Low Carb Recipes: The Soup Nazi's Crab Bisque. Add crab and shrimp simmer, uncovered, for 5 minutes or until heated through (do not boil). 4. Stir in sherry just before serving, Note: For a slightly thicker bisque, use 3 tablespoons almond flour. From share-recipes.net
From tfrecipes.com


5 BEST TRADITIONAL SEAFOOD BISQUE RECIPES - LIFESAVVY
Here are five of our favorite bisque recipes. Best Seafood Combo: Crab and Shrimp Seafood Bisque The Spruce Eats. If you love seafood, you probably can’t resist choosing meals that offer combo options. While shrimp and crab are delicious to devour on their own, the pairing of the two creates a lovely and delightful flavor. What’s great about this bisque is you …
From lifesavvy.com


BISQUE RECIPES - TOMATO, LOBSTER, CRAB & MORE | TASTE OF HOME
Seafood Bisque. 11 reviews. We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque recipe. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat …
From tasteofhome.com


BISQUE RECIPES | ALLRECIPES
The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste.
From allrecipes.com


SHRIMP & CRAB SEAFOOD BISQUE - NO SPOON NECESSARY
Cook, whisking occasionally, for 15 minutes. Add shrimp & puree: Turn off the heat and add the shrimp to the pot. Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender. Add cream & crab: Return the heat to medium-low and stir in the heavy cream. Add half of the crab meat.
From nospoonnecessary.com


CRAB AND SHRIMP SEAFOOD BISQUE RECIPE - THE SPRUCE EATS
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 2 minutes. The Spruce / Diana Chistruga. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
From thespruceeats.com


CRAB BISQUE SOUP RECIPE - COUNTRY LIVING
Prepare stock: In a 4-quart stockpot, add all stock ingredients and bring to a boil, then lower heat and simmer for 20 minutes. Strain through a one-meshed sieve into a large bowl and discard the solids. Cover the liquid and set aside. Prepare bisque: In a stockpot, melt the butter over medium-high heat. Add the onion, carrot, and celery and ...
From countryliving.com


5 STAR CRAB BISQUE SOUP RECIPES
10 BEST CREAM OF CRAB BISQUE SOUP RECIPES | YUMMLY. 2022-02-22 · 20-Minute Tomato Bisque Soup Fit Foodie Finds. ground pepper, basil leaves, small yellow onion, garlic, chicken broth and 5 more. Crab Bisque with Bacon and Corn + $68 Voucher Giveaway! Delishar. spring onion, salt, low … From yummly.com. See details. FIVE STAR NEW ENGLAND CLAM …
From tfrecipes.com


CRAB BISQUE - GUSTO WORLDWIDE MEDIA
Add anise seed and crab bones, and cook for 2-3 minutes. Add the Pernod and cook for 2-3 minutes to burn off alcohol. Add garlic, celery, onion, pepper and water. Simmer for one hour. Remove from heat and place in food processor. Blend until perfectly smooth, and return to sauce pan. Add tomato paste, paprika and cream.
From gustoworldwidemedia.com


CRAB AND SHRIMP SEAFOOD BISQUE - US FOOD NETWORK
Crab and Shrimp Seafood Bisque. Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
From usfoodnetwork.com


CRAB BISQUE | METRO
Add the parsley, salt and pepper. If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes. Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes. Add the crab meat, cream and cognac if desired. Reheat and pour into a blender or food processor. Purée.
From metro.ca


SEAFOOD BISQUE | FOOD & WINE
Seafood Bisque. Bisque is a smooth, creamy, flavorful French soup that’s traditionally made with a strained broth made with seafood like lobster, crab or shrimp. The shellfish is usually ...
From foodandwine.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


CRAB BISQUE RECIPE - RANTS FROM MY CRAZY KITCHEN
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 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and …
From rantsfrommycrazykitchen.com


CRAB BISQUE RECIPE—PHILLIPS SEAFOODS
Recipes Recipes Crab Bisque. This is more than just soup – this is comfort & fulfillment. Rich, hearty, tasty & steamy… perfect for all sorts of days when you need a meal to soothe the soul. Prep. 5 Min. Cook. 20 Min. Serve. 6 Ppl. 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 …
From phillipsfoods.com


CRAB BISQUE RECIPE - SIMPLY RECIPES
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 …
From simplyrecipes.com


CREOLE CRAB BISQUE - THE FRENCH BARN
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 tablespoon of tomato paste 2 bay leaves 2 thyme sprigs ¼ cup of Cognac or other brandy ¼ cup of white wine ¼ cup plus 1 tablespoon of white long-grained rice (uncooked) ½ lemon, juiced 4 …
From french-barn.com


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