Crab Meat Bisque Recipes

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:

• 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:

• 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.

Steps:

• Drain crabmeat, and remove any bits of shell.
• Set aside.
• Stir together celery soup and next 9 ingredients.
• Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
• Stir in crabmeat.

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.