CREAMY CRAB BISQUE RECIPES

CREAMY SHRIMP AND CRAB BISQUE RECIPE | ALLRECIPES

Creamy Shrimp and Crab Bisque Recipe | Allrecipes image

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 Seafood Soup

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

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, CarbohydrateContent 5.9 g, CholesterolContent 110.2 mg, FatContent 12.1 g, FiberContent 0.2 g, ProteinContent 17.2 g, SaturatedFatContent 7 g, SodiumContent 770.6 mg, SugarContent 0.5 g

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH

Best Crab Bisque Recipe - How to Make Crab Bisque - Delish image

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

Ingredients

3 tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or low-sodium vegetable broth)
1 c. dry white wine
1 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish

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.

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