Winning Crab Bisque Recipes

CRAB BISQUE

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the shallots and saute until they are soft, about 5 minutes. Add the stock, rice, wine and tomato paste, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer for 25 minutes.
• Stir two-thirds of the crab meat into the soup, then transfer it to a blender (work in batches if you have a small blender) and puree until smooth. Return the pureed soup to the saucepan and place over medium-low heat.
• Stir in the remaining crab meat, cream, salt and cayenne pepper. Heat until the cream and crab meat are warmed through, about 5 minutes. Leftovers can be stored in the refrigerator for up to 2 days.

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!

LOBSTER OR CRAB BISQUE

Steps:

• Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
• In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
• Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
• Add onions and carrots, cover, and simmer for 1/2 hour.
• Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
• Garnish with fresh minced chives if desired.

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.

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)

Steps:

• Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

WINNING CRAB BISQUE

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.

CRAB BISQUE

Steps:

• In a heavy-bottom soup pot, sauté all vegetables in olive oil until tender.
• Add garlic and sherry. Then, cook for one minute.
• Add cream, stock and tomato paste.
• Allow soup to come to a low simmer, and cook for 20 minutes.
• Add thyme and fennel fronds. Then, season with salt, pepper and sugar.
• Add crabmeat to each of the bowls. Distribute soup between the bowls and serve immediately with your favorite bread.

DELICIOUS BALTIMORE CRAB BISQUE

Steps:

• Warm half and half and milk in a double boiler until warm.
• In a large sauce pan, melt margarine and add flour. Once you add the flour, stir constantly until well-combined.
• Add stock, Worcestershire sauce, salt, pepper, and Old Bay. Mix well.
• Add milk mixture and mix well.
• Add sherry and crab meat and heat until almost boiling.
• If desired, make homemade croutons for your bisque. Simply cube several thick slices of bread and broil for approximately 5 minutes in oven. Watch closely to prevent croutons from burning! (You can season this croutons if desired, but this bisque already has plenty of flavor so plain croutons work, too!)

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.

CRAB BISQUE

Steps:

• Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.