CRAB BISQUE SOUP RECIPES
BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
Crab Bisque from Delish.com is creamy perfection on a cold winter night.
Provided by Rian Handler
Categories low-carb brunch dinner party weeknight meals winter brunch comfort food dinner seafood
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- 1. 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. 2. 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. 3. 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. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.
CRAB BISQUE | WILLIAMS SONOMA
The best-tasting crabmeat comes from crabs you cook yourself. If you have access to live crabs, use them to make this bisque. Two 2-lb. Dungeness crabs or eight to ten hard-shelled blue crabs will yield about 1 lb. of crabmeat. You can also buy cooked crabs and extract the meat. Fresh lump crabmeat is the next-best option, especially if you are short on time; look for it at fish markets. Otherwise, use frozen or canned crabmeat, drained and quickly rinsed.
Provided by WILLIAMS-SONOMA.COM
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.
- Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.
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