Crab Bisque Recipes

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CRAB BISQUE

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



Crab Bisque image

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).

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)

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Bisque. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth ( coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups.
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Main ingredients Crustaceans ( lobster, …
Type Soup
Place of origin France


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Servings 6
Total Time 45 mins


BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH
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, pepper, and …
From delish.com
5/5 (19)
Total Time 55 mins


CORN AND CRAB BISQUE RECIPE - FOOD NETWORK
Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes.
From foodnetwork.com
Servings 6
Category Appetizer
Author Chan's Wine World
Difficulty Easy


CRAB AND SHRIMP SEAFOOD BISQUE - US FOOD NETWORK
Crab and Shrimp Seafood Bisque. Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
From usfoodnetwork.com
Estimated Reading Time 50 secs


CRAB BISQUE RECIPE - FOOD CHANNEL
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. Bring to a simmer. 2 Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes.
From foodchannel.com
Estimated Reading Time 1 min


INA GARTEN CRAB BISQUE RECIPE - ALL INFORMATION ABOUT ...
Add the flour and cook over medium-low heat for 1 minute, stirring constantly with a wooden spoon. Add the half-and-half and cook, stirring constantly with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt …
From therecipes.info


CRAB BISQUE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Creamy Crab Bisque - CopyKat Recipes top copykat.com. Easy Crab Bisque Soup. Different types of seafood bisque are served in many fine restaurants. Crab bisque is a rich and creamy soup that makes an amazing appetizer in a small quantity. It also makes a delicious first course or is hearty enough to serve as an entrée with some crusty bread and a salad. See more result ›› …
From therecipes.info


CRAB BISQUE - GUSTO WORLDWIDE MEDIA
Add anise seed and crab bones, and cook for 2-3 minutes. Add the Pernod and cook for 2-3 minutes to burn off alcohol. Add garlic, celery, onion, pepper and water. Simmer for one hour. Remove from heat and place in food processor. Blend until perfectly smooth, and return to sauce pan. Add tomato paste, paprika and cream.
From gustoworldwidemedia.com


HOW TO MAKE CRAB LEG SOUP? – FOOD & DRINK
Add large stockpot or Dutch oven, two halves full, to pot, so that water is submerged; season. To boiling, allow seafood seasoning to t stockpot or Dutch oven half full with water; add seafood seasoning and salt. Heat to boiling . Crab legs are to be cooked 3 to 5 minutes. Add to a serving platter, allow to heat a few minutes before serving.
From smallscreennetwork.com


BISQUE RECIPES - TOMATO, LOBSTER, CRAB & MORE | TASTE OF HOME

From tasteofhome.com


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Top Asked Questions

How to cook crab bisque with crab meat?
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.
What is the best way to cook crab meat?
Heat the oil in a large saucepan. Add the chopped shallots/onion, fennel, carrot and bay leaves and cook gently over a low heat for 10 minutes, or until the vegetables are soft Add the crushed garlic, stir and cook for another minute before adding the tomato purée, brown crab meat and brandy.
How do you make crab cakes at home?
Directions 1 In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; 2 Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon... More ...
What is crab bisque made of?
Our luxurious crab bisque features Dungeness crab meat and stock made from the crab shells for the most noteworthy crab bisque soup recipe you’ll ever eat! Elise founded Simply Recipes in 2003 and led the site until 2019.

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