CREAMY CRAB BISQUE
"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
KARYN'S CREAM OF CRAB SOUP
This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
Provided by KARYN821
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g
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
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
CREAMY CRAB BISQUE
Steps:
- Preparation will take at least one hour. Start by shucking the shrimp and placing rinsing them. Place in separate bowl and put into refrigerator. In a separate bowl pick through premium crab meat with fingers, removing any shells or cartilage. One medium heat, add tomato juice, crab stock, diced tomatoes, onion, green peppers, carrots, celery, garlic, basil, black pepper, oregano, and dry sherry to a large stew pot and cover for at least 45 minutes, until vegetables are tender. Stir occasionally. Add Old Bay. Add 2 dashes of pepper sauce at a time to desired bite. Remember that the soup will have a "hot heat" taste to it before you add the rest of the ingredients. You may add more Old Bay for your desired consistency. Continuing on this medium heat and add the shrimp and almost all of the crabmeat, remembering to leave at least 6 pinches for the garnish. In a blender, use a low setting (chop, stir) to blend all of the ingredients into a smooth texture. I prefer hitting the setting just below purée, but this can make the simmer time on the vegetables a little longer. Place the bisque into a smaller saucepan, and place on low heat. Add the heavy cream. When the bisque begins to boil, remove from heat and serve immediately. Place bowls on serving plates after ladling soup. Crumble crab directly into the center of the bisque and sprinkle with flaked basil leaves. Garnish with a single fresh basil leaf. Serve with warm French bread, or long rolls to dip with. Enjoy!
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CREAMY CRAB BISQUE - MY FORKING LIFE
From myforkinglife.com
4.7/5 (3)Total Time 40 minsCategory SoupCalories 734 per serving
- Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.
- Add tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.
- Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.
BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
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4.3/5 (19)Total Time 55 minsAvailability Discontinued
- In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
- Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
- Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
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