Crab Bisque World Class Recipes

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.

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.

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.

Steps:

• Saute onions in olive oil till soft.
• Add grated carrots and crab meat.
• Add remaining ingredients except milk.
• Season with salt and pepper.
• Simmer on low heat 10 minutes.
• Pour in milk or heavy cream.
• Thicken with cornstarch slurry if desired ( 2T cornstarch with 2 T water).

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.

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.