CORN AND "SHE CRAB" BISQUE
This is my take on Corn and Crab bisque but with the authentic "She Crab" Soup recipe which originated in Charleston, South Carolina. The star of this dish, besides the crab meat, is the crab roe, so don't leave it out. It's amazing! Crab roe can be saved from boiled female crabs and stored in the freezer until ready to use.
Provided by Donna Graffagnino
Categories Seafood
Time 1h45m
Number Of Ingredients 22
Steps:
- 1. Fry bacon, drain on paper towel and crumble, then set aside. Add butter to bacon grease, then add leeks or green onions, celery, onion, garlic, and bell pepper. Saute until onions get translucent.
- 2. Reduce heat to medium-low and as you begin to whisk in the flour, if you see that more fat is needed add a little more butter. Stir oftn to keep from burning and cook for about 5 minutes. Stir in tomato paste, oregano and worcestershire; cook another 5 minutes, stirring often.
- 3. Stir in shrimp and/or chicken stock (4 cups total), crab roe, 1/4 C sherry, salt & pepper, creamed corn, whole kernel corn and bring to a low boil and cook for 30 minutes.
- 4. Reduce heat to low and add crab meat, remaining sherry, and cream. DON'T BOIL. Just before serving, temper the yolks with 2 cups of soup, whisking constantly to keep from cooking the yolks, then add yolks back to the soup. Stir well. Stir in green onion tops and simmer for 10 minutes. Taste for seasoning and adjust as needed.
- 5. This bisque freezes well. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. Crawfish tails can be substituted for the crab meat.
CRAB BISQUE WITH SHERRY
This recipe has been taste tested; and I have adopted it. It's hearty and and good - this can be used as a main dish. or serve for lunch with with crackers or rolls. Or team it up with a small salad or sandwich. This is a successful main dish bisque. So glad I found you.
Provided by Pat Duran
Categories Seafood
Time 45m
Number Of Ingredients 12
Steps:
- 1. Sauté the shallots in the butter in the top of a double boiler over direct heat until very soft but not browned. Stir in flour; add the warm cream or milk slowly, stirring as you add. Place over simmering water, add Worcestershire sauce, pepper and crab meat . Let cook stirring frequently, over simmering water for 15-20 minutes. Cover and keep warm, stirring occasionally. Turn off heat. Add beaten egg to warm mixture. Season to taste with salt . Slowly add sherry just before serving. Ladle soup into warm soup bowls. Top each serving with a dollop of whipped cream , or sprinkle with paprika or chopped chives or Old Bay spice. Very good. --- You may want to try this too: Frosted Tomato Crab Bisque: Just add to the above recipe: 10 oz. can cream of tomato soup, undiluted and 1 teaspoon groud marjoram Add to all ingredients in the above recipe.Then chill for 2 hours.
THE SOUP NAZI'S CRAB BISQUE
This is the soup Jerry orders in the show (Seinfeld) and it is the most requested Soup Nazi clone.
Provided by Vicki Butts (lazyme)
Categories Fish Soups
Time 5h20m
Number Of Ingredients 17
Steps:
- 1. Remove all the crab meat from the shells and set it aside.
- 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.
- 3. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
- 4. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
- 5. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
- 6. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
- 7. Add the remaining crab and simmer for another hour until the soup is very thick.
LOBSTER OR CRAB BISQUE
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
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.
CRAB BISQUE MADE THE EASY WAY
This easy to prepare Crab Bisque recipe is from my cookbook SHARING OUR FAVORITE RECIPES. It is quick and easy & quite tasty for all you crab lovers out there, with little time to prepare a traditional recipe.
Provided by Rose Mary Mogan
Categories Cream Soups
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a large sauce pan over medium heat, combine cream of mushroom soup & asparagus soup. Stir in milk & light cream. Heat just until boiling. Add crab meat & continue to heat. Stir in cooking sherry just before serving. Pour into individual bowls and float a pat of butter on top of each serving while still hot. Garnish with chopped parsley or chopped chives. Makes 6-8 servings depending on appetite.
BLUE CRAB BISQUE
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
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 AND SPINACH BISQUE
This recipe is easy and impressive - not to mention delicious.
Provided by Beth McDaniel
Categories Chowders
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Melt butter, saute' all ingredients until done.
- 2. Add flour and blend well.
- 3. Add cream and simmer for 10 minutes.
- 4. Place spinach in food processor with chicken broth, puree'.
- 5. Add pureed mixture to cream. Season to taste.
- 6. Add crabmeat. Do not boil.
DUNGENESS CRAB BISQUE W/ROAST PEPPER CRèME FRAîCHE
This is wonderful bisque that features Pacific Northwest fish and seafood and other fresh local ingredients (like tons of delicious berry recipes are usually featured on their special summer menu!) This is quite similar to the Crab & Seafood Bisque recipe that I've had at the Nordstrom Grill (at their downtown Seattle store).
Provided by Vickie Parks
Categories Fish Soups
Time 1h
Number Of Ingredients 22
Steps:
- 1. For the Crab Bisque: In a deep stock pot, heat butter over medium heat and sauté crab sections until they become bright red. Remove from pot and reserve. Add onion, celery and carrot to stockpot, and sauté for 5 minutes. Add tomato, garlic and sauté 2 more minutes. Add tomato paste and combine well. Add wine and deglaze pan until almost dry. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes.
- 2. While the bisque is reducing, crack and remove crab meat from sautéed crab sections and set aside. Add heavy cream and simmer for 15 minutes. Strain the bisque and season to taste with salt and pepper.
- 3. For the Pepper Crème Fraîche: Mix pablano pepper purée and red (or yellow) pepper purée together in small bowl. Add crème Fraîche and mix well.
- 4. Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper crème Fraîche.
DRUNKEN CRAB BISQUE
I feel like I stole this! It sounded soooo good I am going to try it soon!
Provided by Sandy Johnson @Sandy1206
Categories Chowders
Number Of Ingredients 8
Steps:
- Flake crab meat, picking over to remove any cartilage; set the crab meat aside.
- Melt 1/4 cup butter in a large saucepan; stir in flaked crab meat, cream and whiskey.
- Over medium heat, stir until heated but do not boil.
- Stir in milk and season with salt and pepper; cook until very hot, but do not boil.
- Pour into a tureen or serve in individual bowls.
- Garnish with chopped parsley.
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