Crab And Spinach Bisque Recipes

CRAB AND SPINACH QUICHE

When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.-Arliene Hillinger, Rancho Palos Verdes, California

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 36 servings.

Number Of Ingredients 11

Crab and Spinach Quiche image

Steps:

Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

Ingredients

2 unbaked pastry shells (9 inches each)
5 large eggs
1-1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups grated Parmesan cheese
1 cup shredded Swiss Cheese
3 tablespoons all-purpose flour
6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
1 package (10 ounces) frozen chopped spinach, thawed and well-drained

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

Creamy Shrimp and Crab Bisque image

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

Ingredients

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

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

Crabmeat Bisque Made Easy image

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

Ingredients

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

WINNING CRAB BISQUE

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

Winning Crab Bisque image

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

Ingredients

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