RECIPES CRAB BISQUE RECIPES

Name: Corn and Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoons olive oil; 1/2 cup minced onions; 1 cup uncooked sweet corn from the cob; 2 tablespoons minced shallots; 1 tablespoons minced garlic; 2 tablespoons minced celery; Essence, recipe follows; 1 cup crab stock or fish stock; 3 bay leaves; Salt and pepper; 2 cup milk; 2 cup heavy cream; 1 teaspoons liquid crab boil; 3 tablespoons blond roux; 1/2 lump crab meat, picked over for shells and cartilage; 1/4 cup chopped green onions; 1/2 teaspoons Worcestershire sauce; Chives for garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

CORN AND CRAB BISQUE RECIPE - FOOD NETWORK

Corn and Crab Bisque Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 tablespoons olive oil
1/2 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
1 tablespoons minced garlic
2 tablespoons minced celery
Essence, recipe follows
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper
2 cup milk
2 cup heavy cream
1 teaspoons liquid crab boil
3 tablespoons blond roux
1/2 lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1/2 teaspoons Worcestershire sauce
Chives for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
Combine all ingredients thoroughly.

SLOW-COOKER SHRIMP & CRAB BISQUE - YES TO YOLKS

Slow-Cooker Shrimp & Crab Bisque - Yes to Yolks image

Provided by Molly

Yield 8

Number Of Ingredients 27

Ingredients

1 tablespoon olive oil
2 tablespoons butter
3 leeks, washed well and sliced
4 garlic cloves, minced
Pinch of red pepper flakes
2 tablespoons tomato paste
4 cups seafood or fish stock
2 cups water
1 (15-oz) can diced tomatoes
1 teaspoon Old Bay seasoning
1 tablespoon sugar
1 cup dry sherry (or brandy, cognac, dry white wine)
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup all-purpose flour
1 cup half-and-half or heavy cream
1 lb peeled/deveined shrimp
1 cup fresh jumbo lump crab
2 tablespoons fresh parsley, chopped
Toasted bread or croutons, for serving
Juice of ½ a lemon
2 tablespoons of mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1 tablespoon fresh parsley, chopped
1 cup fresh jumbo lump crab
Salt and pepper, to taste

Steps:

For the Bisque:
For the Crab Topping:
To Serve:
**NOTE:

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