Basic Crab Stock Recipes
CRABMEAT BISQUE MADE EASY
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
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
BASIC CRAB STOCK
_**Editor's note:** Use this crab stock to make Chef John Besh's Basic Crab Pan Sauce for his Busters and Grits recipe._
Provided by John Besh
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.
- Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
- Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.
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