Drunken Crab Bisque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB BISQUE (ABSOLUTELY DELICIOUS)



Crab Bisque (Absolutely Delicious) image

This is a wonderful recipe that I took from the famous Paula Deen, and then made a few minor changes. Trust me when I say that it is absolutely delicious.

Provided by Alan Leonetti

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup green onion, with tops (scallion, chopped)
2 teaspoons garlic (minced)
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups fish stock (NOT FISH SAUCE)
1 cup heavy cream
1 cup milk
1 lb crabmeat (backfin or lump, picked free of shells)
1/4 cup cream sherry (or a little more)
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup freshly grated parmigiano-reggiano cheese
1/2 cup fresh chives (chopped)

Steps:

  • Saute chopped green onion and garlic in butter until tender.
  • Stir in flour, stirring until well blended.
  • Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
  • Slowly add cream and milk.
  • Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and pepper. Simmer until piping hot. Adjust seasoning to taste.
  • Serve in bowls topped with cheese and chives.

Nutrition Facts : Calories 599, Fat 43, SaturatedFat 26.2, Cholesterol 183.8, Sodium 1898.3, Carbohydrate 13.8, Fiber 0.9, Sugar 1.8, Protein 35.5

CRABMEAT BISQUE MADE EASY



Crabmeat Bisque Made Easy image

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

Provided by Tammye S Green

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 40m

Yield 6

Number Of Ingredients 15

cooking spray
3 tablespoons butter
½ cup diced celery
¼ cup minced onion
½ teaspoon paprika
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground white pepper
¼ cup rice flour
1 cup seafood stock, or more as needed
1 pint half-and-half
1 pint heavy whipping cream
½ cup milk
2 cups cooked crabmeat

Steps:

  • Spray a stockpot with cooking spray.
  • Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
  • Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g

CRAB BISQUE



Crab Bisque image

I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup chopped celery
2 tablespoons chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2-1/2 cups milk
2 beef bouillon cubes
1 cup half-and-half cream
1 can (6 ounces) crabmeat, drained
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon Creole seasoning
1/8 to 1/4 teaspoon pepper

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.

Nutrition Facts : Calories 355 calories, Fat 23g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 17g protein.

DUNGENESS CRAB BISQUE



Dungeness Crab Bisque image

A recipe given to me by my best friend Bill Coyle, an Executive chef that has worked in many gourmet kitchens and resorts. It's a more complex recipe than I've seen posted here on food.com but a great challenge and makes a phenomenally exquisite soup! Serve with fresh baked sour-dough bread

Provided by Ian Magary

Categories     Crab

Time 3h45m

Yield 16 serving(s)

Number Of Ingredients 36

10 lbs fish bones, with some meat still attached
1 lb white mirepoix
1 gallon cold water
1 sachet d'espices
1/4 lb chopped onion
1/4 lb chopped leek
1/4 lb chopped celery
1/8 lb chopped mushroom (optional)
1/4 lb chopped parsnip (optional)
dried thyme
parsley stems
bay leaf
peppercorn
whole cloves
1/2 lb butter
1/2 lb flour
1 gallon fish stock
1 1/2 lbs dungeness crab shells
1 lb yellow onion, minced
2 ounces butter
2 garlic cloves, minced
3 tablespoons paprika
2 ounces tomato paste
3 ounces brandy
3 quarts veloute sauce
1 quart heavy cream
26 ounces dungeness crabmeat
salt
black pepper
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
4 ounces dry sherry
1/4 cup cream
1 tablespoon Pernod, or
3/4 tablespoon ouzo

Steps:

  • For the Light Fumet (Fish Stock):.
  • 1. Make the white mirepoix by mincing all vegetables. At a minimum, use onion, celery and leek. Parsnip and mushrooms are optional.
  • 2. Combine sachet d'espices ingredients in cheese cloth, wrap and tie with kitchen twine for easy retrieval later.
  • 3. Combine Fishbones, white mirepoix, and water in pot dangling the sachet d'epices.
  • 4. Bring mixture to a simmer (DO NOT BOIL).
  • 5. Skim the surface to remove floaties & scum.
  • 6. Simmer for 45 to 50 minutes adding water as necessary so you end up with a gallon of stock.
  • 7. Strain stock using a chinoise or cheese cloth.
  • For the Veloute:.
  • 1. Build a blonde roux using the melted butter and flour, cooking on med-low heat for 5 minutes, until it becomes straw colored.
  • 2. Whisk or stir in half the fish stock making sure the paste has dissolved and a liquid has formed without any lumps. Stir in remaining stock.
  • 3. Simmer until thickened. About 25 minutes.
  • For the Soup:.
  • 1. Wrap crab shells in a tea towel and beat them with a hammer to break them into small pieces.
  • 2. Sauté the crab shells with the butter and onions.
  • 3. Add garlic, paprika and tomato paste and cook for a few minutes -- don't burn the tomato paste!
  • 4. Add brandy and deglaze. let brandy reduce to au sec (almost dry).
  • 5. Add the veloute and simmer for 45 minutes. strain the bisque through a chinoise or cheese cloth.
  • 6. Return the bisque to a simmer and add the already heated cream.
  • 7. Adjust the seasoning with the S/P, old bay, tabasco and Worcestershire ( taste as you go on this step).
  • 8. Add the crab meat and sherry immediately prior to serving.
  • 9. If you want to impress your friends you can also make a Pernod Chantilly to float on top of your finished soup -- looks cool and tastes great --.
  • For the Pernod Chantilly:.
  • 1. Whip the cream to slight peaks and slowly add Pernod (or other anise flavored liquor such as Ouzo) and whip it in bowl with beaters until it peaks, float on top of soup and torch lightly.

Nutrition Facts : Calories 522.3, Fat 40.2, SaturatedFat 24.1, Cholesterol 153.2, Sodium 692.2, Carbohydrate 19.2, Fiber 1.8, Sugar 2.7, Protein 17

BLUE CRAB BISQUE



Blue Crab Bisque image

Blue crab bisque is classic New Orleans cuisine with serious French influences. Garnish with jumbo lump crabmeat for an authentic down-at-the-bayou bowl of soul.

Provided by Justin Devillier

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 14

6 large blue crab shells, fresh or frozen
1 tablespoon extra-virgin olive oil
3 yellow onions, diced
1 red bell pepper, diced
1 rib celery, diced
1 cup white wine
4 cups Water
2 tablespoons tomato paste
1/2 lemon
1 cup day-old bread cubes, divided, any white bread
kosher salt
ground white pepper
4 ounces lump blue crab meat, picked over
1/2 bunch chives

Steps:

  • Crabs: Preheat oven to 425 F. Place crabs on a roasting pan and bake in the oven about 30 minutes, until deep red and slightly browned. In a stockpot set over medium heat, add olive oil and roasted crabs, breaking them up with a wooden spoon as they cook, 5 minutes. Add onion, bell pepper, and celery (the "holy trinity" of Cajun cooking) and stir, cooking just till the vegetables soften, 5 minutes.
  • Stock: Add wine and stir to deglaze the pan. Turn heat to high and cook 6-8 minutes, until the wine has nearly evaporated. Add tomato paste and water. Stir, bring to a boil, then reduce to low heat. Cover and simmer, 45 minutes.
  • Bisque: Remove the crab shells from the stock and discard. (If you miss a couple small pieces of shell, don't worry: they'll get strained out later.) Ladle the stock into the blender, then add the juice of half a lemon and ¾ cup bread cubes. Season with a big pinch of salt and a small pinch of pepper. Cover and let sit so the bread can absorb some of the liquid, 30-60 seconds. Blend on low speed (to avoid splattering hot liquid) for 30 seconds. As the soup blends, turn to high to emulsify, 1 more minute. Taste to adjust for seasoning and texture-the soup should coat the back of a spoon. Add remaining bread, small pinches of salt and pepper, and blend on high to further thicken and emulsify, 1½ more minutes. Taste again for seasoning, then strain through a chinois to remove any small shell pieces, using the back of a ladle to push the soup through into a bowl.
  • Assembly: Ladle bisque into individual serving bowls. Chop chives into ½-inch lengths (you should have about a ½ cup total). Garnish each bowl with crab meat and chives. Serve immediately.

WINNING CRAB BISQUE



Winning Crab Bisque image

I decided to try my hand at making a light seafood soup after tasting one while dining out. I came up with this low-fat bisque and everyone loved it. It was even featured on a local TV show recently! -Corney Welsh of Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
1/4 cup reduced-fat margarine
4 garlic cloves, minced
4 cups diced peeled potatoes
2 cups fat-free milk
4 cups fat-free half-and-half
10 ounces reduced-fat process cheese (Velveeta), cut into 1-inch cubes
3 cans (6 ounces each) lump crabmeat, drained
3/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally., Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through.

Nutrition Facts : Calories 237 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 802mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

CRAB BISQUE



Crab Bisque image

Provided by Paul Grimes

Categories     Soup/Stew     Blender     Onion     Rice     Appetizer     Christmas     Dinner     Seafood     Crab     Cognac/Armagnac     Carrot     White Wine     Winter     Thyme     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (first course) servings

Number Of Ingredients 22

12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
4 large thyme sprigs
1 whole clove
1/4 teaspoon black peppercorns
1/2 cup Cognac or other brandy
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth
6 cups water
1/3 cup long-grain white rice
1 teaspoon finely chopped tarragon
2 teaspoons fresh lemon juice
Large pinch of cayenne
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles
Accompaniment: crab butter (optional)

Steps:

  • If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
  • Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
  • Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
  • Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
  • Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
  • Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
  • Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
  • Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).

CORNISH CRAB BISQUE WITH LEMONY CROUTONS



Cornish crab bisque with lemony croutons image

Go beyond your average blend with this luxurious creamy shellfish soup, flavoured with saffron, brandy and fennel

Provided by Good Food team

Categories     Fish Course, Main course, Soup

Time 1h5m

Yield Serves 4 as a starter

Number Of Ingredients 14

2 tbsp olive or rapeseed oil , plus a little to serve
1 onion , chopped
1 fennel bulb , fronds picked and reserved, bulb chopped
1 carrot , chopped
2 bay leaves
1 garlic clove , crushed
1 tbsp tomato purée
200g crabmeat (half brown meat, half white meat) or 1 medium whole crab
pinch of saffron
3 tbsp brandy
1l good-quality fish stock (or make your own if using a whole crab - see tip, below)
100ml double cream
zest 1 lemon , plus a squeeze of juice
2 slices white bread , crusts removed, cut into croutons

Steps:

  • Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
  • Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
  • Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
  • To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.

Nutrition Facts : Calories 387 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium

CAJUN CORN AND CRAB BISQUE



Cajun Corn and Crab Bisque image

This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 18

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 ½ cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 pound fresh lump crabmeat
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions

Steps:

  • Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  • Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g

More about "drunken crab bisque recipes"

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
best-crab-bisque-recipe-how-to-make-crab-bisque image
2018-11-16 Directions. 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, …
From delish.com
5/5 (19)
Total Time 55 mins
  • 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.


DRUNKEN CRAB BISQUE RECIPE | RECIPELAND
1996-01-28 Flake crab meat, picking over to remove any cartilage. Set the crab meat aside. Melt ¼ cup butter in a large saucepan. Stir in flaked crab meat, cream and whiskey. Over medium heat, stir until heated but do not boil. Stir in milk and season with salt and pepper. Cook until very hot, but do not boil. Pour into a tureen or serve in individual ...
From recipeland.com
5/5 (1)
Total Time 30 mins
Servings 5
Calories 410 per serving


FOUR GLORIOUS DUNGENESS CRAB RECIPES, FROM BISQUE TO CRAB CAKES
2016-11-10 Cioppino & Garlic Bread. Bibby Gignilliat, the founder of San Francisco’s Parties That Cook, makes one of our favorite riffs on the fish stew theme. Her easy Cioppino recipe uses Dungeness crab ...
From mercurynews.com


RECIPES > SOUPS > HOW TO MAKE DRUNKEN CRAB BISQUE
Recipe by Momma Needs a Goal: Maryland Crab Soup 1 lb. of Lump Crab Meat (or pick about 2 dozen crabs) 1 lb. of Crab Claw Meat 2 cups of Beef Broth 2 cans Diced Tomato with liquid 1 bg. (18.5 oz) Hanover Soup Basics Maryland Mixed Veggies for Crab Soup (if you can not find, use mixed veggies with string beans, potatoes, corn, lima beans and ...
From mobirecipe.com


DRUNKEN CRAB BISQUE | RECIPE | CRAB BISQUE, DRUNKEN CRAB, CRAB …
Apr 14, 2017 - Drunken Crab Bisque Recipe | RecipeLand.com
From pinterest.com


DRUNKEN CRAB BISQUE
2010-03-08 3/4 lb Crab meat . 1/4 c Butter . 1 c Whipping cream . 1/4 c Scotch whiskey . 1 qt Milk . 1/4 ts Salt . 1/8 ts White pepper . Finely chopped parsley Flake crab meat, picking over to remove any cartilage.
From bordeglobal.com


CREAMY CRAB BISQUE - KILLING THYME
2018-04-02 In a large stockpot or Dutch oven, bring your veg or seafood broth to a simmer. Add the crab shells to the broth and let simmer for about 20 minutes. When done, place a strainer over another pot in the sink, and carefully pour the broth into the pot through the strainer to catch any shells and bits. Set the broth aside.
From killingthyme.net


DUNGENESS CRAB BISQUE WITH PASSAGGIO UNOAKED CHARDONNAY
2014-02-14 Bring up to a simmer and cook for 10 minutes. Pull out the crab and set aside. With either an immersion blender or a standard blender, blend the soup. Reduce heat to low. Keep the soup warm but do not boil. Taste and adjust salt, pepper and cayenne as desired.
From passaggiowines.wordpress.com


DRUNKEN CRAB BISQUE - BIGOVEN.COM
Drunken Crab Bisque recipe: Try this Drunken Crab Bisque recipe, or contribute your own. Add your review, photo or comments for Drunken …
From bigoven.com


DRUNKEN CRAB BISQUE RECIPE
Free Recipe Drunken Crab Bisque. Recipe Type: Free Crab Recipes Recipe Preparation: boil Cooking Temperature: Recipe Serves: 5. Ingredients for Drunken Crab Bisque Recipe. 3/4 lb Crab meat 1/4 c Butter 1 c Whipping cream 1/4 c Scotch whiskey 1 qt Milk 1/4 ts Salt 1/8 ts White pepper Finely chopped parsley . Drunken Crab Bisque Preparation. Flake crab meat, picking …
From free-recipes.co.uk


EASY CRAB BISQUE RECIPE - GREAT BRITISH CHEFS
Cover the saucepan with a lid and simmer gently for 20 minutes over a low heat. 3. Liquidise the soup until smooth using a hand blender. Pass the soup through a fine sieve into a clean saucepan, taking care to extract as much liquid as possible. 4. Gently reheat the soup before adding a few drops of lemon juice.
From greatbritishchefs.com


10 BEST DRUNKEN CRAB RECIPES | YUMMLY
Spauly's Spiced Potted Crab Recipe SallyanneSmeeth. crab, red chilli, lemon thyme, nutmeg, butter, lemon, salt, fennel seeds and 1 more. A Crabby Seafood Feast! AliceMizer. baby red potatoes, old bay seasoning, crab, clarified butter and 6 more.
From yummly.com


DELICIOUS CRAB BISQUE - WILDFIT
2020-09-24 To prepare the soup, heat a large saucepan on medium heat, then add the coconut oil and allow to melt. Add the shallot pieces and cook stirring until translucent, about 5 minutes. Add spices and stir continually for 1-2 minutes until fragrant. Add in garlic and celery pieces, stirring for another 5 minutes.
From getwildfit.com


30 MINUTE DUNGENESS CRAB BISQUE RECIPE - HEIDI'S HOME COOKING
Instructions. In a large pot, melt the butter and saute the shallots and garlic for 2-3 minutes. Add the tomato paste and cook 30 seconds more. Pour in the whiskey to deglaze the pot and let the mixture cook down for about a minute. Add in the coconut milk and chicken broth and bring to a …
From heidishomecooking.com


60 DRUNKEN CRAB IDEAS | COOKING RECIPES, RECIPES, EASY MEALS
Nov 27, 2020 - Explore Tiffany McCoy's board "Drunken Crab" on Pinterest. See more ideas about cooking recipes, recipes, easy meals.
From pinterest.com


CHEF SERIES RECIPE: DUNGENESS CRAB BISQUE BY CHEF FRANK PABST
2009-12-04 Add butter to the pot, followed by the crab pieces, and cook until crab starts to brown, 10 to 15 minutes. Deglaze the pot with brandy and sherry, cook for 2 minutes to allow alcohol to evaporate ...
From ctvnews.ca


SUPER EASY CRAB BISQUE WITH IMMITATION OR REAL CRAB MEAT
2020-04-16 How to Make Easy Crab Bisque Crab Bisque Ingredients. You can count on this being just like all of the other easy recipes here on Fantabulosity that use everyday ingredients. This recipe uses: (see the recipe card below for the measurements and instructions!) garlic cloves; petite diced tomatoes with juice; low sodium chicken broth; Old Bay ...
From fantabulosity.com


DRUNKEN CRAB BISQUE RECIPE - COOKING INDEX
Recipe Instructions. Flake crab meat, picking over to remove any cartilage. Set the crab meat aside. Melt 1/4 cup butter in a large saucepan. Stir in flaked crab meat, cream and whiskey. Over medium heat, stir until heated but do not boil. Stir in milk and season with salt and pepper. Cook until very hot, but do not boil.
From cookingindex.com


5 BEST TRADITIONAL SEAFOOD BISQUE RECIPES - LIFESAVVY
2019-09-15 Best Seafood Combo: Crab and Shrimp Seafood Bisque. The Spruce Eats. If you love seafood, you probably can’t resist choosing meals that offer combo options. While shrimp and crab are delicious to devour on their own, the pairing of the two creates a …
From lifesavvy.com


CRAB BISQUE | RECIPES WIKI | FANDOM
Here is an incredibly good soup. Really good served with fresh Italian bread and the remainder of the white wine! Contributed by Catsrecipes Y-Group 1 can cream of asparagus soup 1 can cream of mushroom soup 2½ soup cans of half and half (light cream) 1 x 6 ounce can of crab meat 1 x 4 ounce can of mushroom stems/pieces, drained, or about 2 ounces sliced fresh mushrooms …
From recipes.fandom.com


DRUNKEN CRAB BISQUE - COMPLETERECIPES.COM
2007-09-26 Flake crab meat, picking over to remove any cartilage. Set the crab meat aside. Melt 1/4 cup butter in a large saucepan. Stir in flaked crab meat, cream and whiskey. Over medium heat, stir until heated but do not boil. Stir in milk and season with salt and pepper. Cook until very hot, but do not boil. Pour into a tureen or serve in individual ...
From completerecipes.com


EASY CRAB BISQUE RECIPE L A FARMGIRL'S DABBLES
2020-08-16 Stir in white wine, crushed tomatoes, tomato paste, paprika, cayenne, salt, and pepper, and then very carefully blend the mixture with an immersion blender until smooth. Reduce heat to medium-low and stir in the crab meat. Cook until heated through, about 5 to 10 minutes. Taste, adding more salt and pepper if needed.
From afarmgirlsdabbles.com


CRABMEAT BISQUE - CRAZY & DELICIOUS RECIPE - DISHES DELISH
2017-11-06 Instructions. Heat stockpot on medium. Once it heats up, add shallots, celery, garlic and sauté for 5 minutes. Add sherry and wine and bring to a boil. Add chicken broth, bay leaf, tarragon, dill, salt and pepper and bring to a boil for 5 minutes. Turn off heat and add crab meat.
From dishesdelish.com


DRUNKEN CRAB - IMBIBE MAGAZINE
2016-10-26 In a large pot over medium heat, combine the broth, g­ing­er, g­arlic, fish sauce, oyster sauce, sugar, and salt and bring the mixture to a boil. Add the crab pieces, cover the pot, and cook for 3 minutes until the shells turn red. Stir in the wine, beer and black pepper. Cover the pot a­gain and reduce the heat to medium-low.
From imbibemagazine.com


CRAB BISQUE | PAULA DEEN
Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Serve with favorite crackers.
From pauladeen.com


CRAB BISQUE RECIPE - FOOD CHANNEL
2008-12-05 Preparation. 1 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.
From foodchannel.com


AUNT BEE'S CRAB BISQUE - THE SEASONED MOM
2020-12-12 Add flour to thicken. Whisk in broth, bring to a boil, and then simmer until the broth thickens -- about 5-7 minutes. Stir in the sherry, ketchup, tomato paste, seafood seasoning and cream. Bring to a simmer, but don't let it boil. Add the crab and shrimp, cooking just until warmed through -- about 5 more minutes.
From theseasonedmom.com


VIETNAMESE "DRUNKEN CRAB" RECIPE?
Looking for a recipe to a Vietnamese specialty called "Drunken Crab." Please get back if you know their secret. All we can find is that it's Whole Dungeness Crab simmered in sake, chardonnay, and brandy with garlic, scallions and black pepper. How much of which we can't find, but would sure love to have. The An Family secret recipe!!!
From crab-o-licious.com


DUNGENESS CRAB BISQUE | WILLIAMS SONOMA
Sprinkle the flour over the top and stir to mix well. Bring to a boil, reduce the heat to low, cover and simmer for 20 minutes. Remove from the heat and let cool slightly. In a bowl, combine the clam juice and water. Combine one-third of the clam juice mixture and one-third of the shell mixture in a blender.
From williams-sonoma.com


CREAMY CRAB BISQUE - COPYKAT RECIPES
2020-09-22 Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve.
From copykat.com


CRAB BISQUE | METRO
Add the parsley, salt and pepper. If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes. Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes. Add the crab meat, cream and cognac if desired. Reheat and pour into a blender or food processor. Purée.
From metro.ca


Related Search