Creamy Crab Bisque Recipes

CREAMY CRAB BISQUE

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.

CREAMY SHRIMP AND CRAB BISQUE

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!

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!

CRAB BISQUE

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.