T Pittaris Crab Bisque Recipe 455

T. PITTARI'S CRAB BISQUE RECIPE - (4.5/5)

Steps:

• Put shells into food processor and grind 10 seconds. Scrape into a saucepan with bay leaf and water. Bring to a boil, then lower to simmer. After 45 minutes, strain into a clean large saucepan. Reserve 1/2 cup for boulettes. Bring remaining stock to a simmer. In a saucepan, make a roux, stirring constantly, with flour and vegetable oil. When it's a medium-dark, old-penny color, remove pan from heat and add onions, bell pepper, garlic and parsley. Cook, stirring until vegetables soften. Stir in tomato sauce, salt, cayenne and about 1/2 cup crab stock. Stir until crab stock disappears. Add roux mixture to the simmering crab stock. Whisk until blended. Cover pan and keep on lowest heat setting. Make boulettes: In a large skillet over medium heat, heat 3 tablespoons butter until bubbling. Add onions, celery, bell pepper and garlic; cook until vegetables soften. Stir in Worcestershire, peppers, salt, thyme and lemon juice. Cook, stirring, until ingredients are combined. Wet bread cubes with reserved crab stock. Add them and half reserved crabmeat to the pan. Stir until well-mixed and the mixture looks noticeably drier. Lower heat and cool 5 minutes. Stir green onions and parsley into crabmeat mixture. With a round soup spoon, scoop balls of the crabmeat mixture about 1 inch in diameter. Roll gently with hands to make them uniform. Heat 3 tablespoons butter in a skillet over medium heat until it bubbles. Add crab balls, a few at a time, and roll them around until browned all over. (Or bake about 15 minutes in a 375-degree oven.) Check seasoning of the crab bisque and add salt, pepper or Tabasco to taste. Add reserved crabmeat. Let it simmer 1 or 2 more minutes, then ladle bisque into bowls or cups. Drop 1 or 2 crab boulettes into each bowl at the table. Email Add Your Comment Sign in with your NOLA.com or Facebook account Sort By: Most RecentPopular NowMost LikesOldest First 0 comments so far Pause Live Updates » There are no comments on this story yet. Sponsored By: Most Comments Most Read 518 "People died, Hillary lied," after hearings?: James Varney/Wednesday chat 487 Benghazi probe stokes political controversy 182 Healthy Mark Ingram is poised to have best season yet with New Orleans Saints 104 Live updates from Jefferson Parish Council emergency meeting on utility taxes 95 In Briana Allen killing, prosecutors unleash major racketeering indictment See more comments »

CRABMEAT BISQUE MADE EASY

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.

CRAB BISQUE

Steps:

• Stir the soups and milk together 'until smooth. Add the salt, pepper, and curry powder to taste and the crabmeat. Heat 'til steaming (don't boil). Serve.

CRAB AND CRIMINI BISQUE

Steps:

• Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; saut&é until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.
• Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; saut&é until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
• Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.

CRAB BISQUE

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).

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.