Crab Bisque
User Reviews
5
Crab Bisque
Description
This Crab Bisque begins by melting butter and cooking finely chopped onion, celery, and scallions until tender. Flour is added to create a roux, then gradually whisked with chicken broth to build a smooth base. The bisque simmers until thickened and vegetables soften.
Seafood flavors come from seasoning such as Old Bay, tomato paste, ketchup, and a dash of dry sherry, balanced by the richness of half-and-half or cream. Finally, jumbo lump crab meat and baby shrimp are gently warmed in the bisque to retain their texture and flavor.
The bisque is ladled into bowls, garnished with fresh scallions, parsley, or chives, and traditionally served with oyster crackers or bread. The recipe yields about five cups, and doubling the ingredients is recommended for larger servings.
Ingredients
- ¼ cup butter I typically use salted butter, but unsalted butter is also fine, ½ stick
- ¼ cup onion finely chopped
- ¼ cup celery finely chopped
- ¼ cup scallions sliced
- ¼ cup all-purpose flour
- 2 cups chicken broth or vegetable broth or seafood stock
- 2 tablespoons dry sherry
- 1 tablespoon ketchup
- 1 tablespoon tomato paste
- 1 teaspoon Seafood Seasoning (such as Old Bay seasoning)
- 2 cups half-and-half or heavy cream
- 8 ounces jumbo lump crabmeat or lump crabmeat
- 8 ounces baby shrimp or additional 8 ounces of crabmeat, fully-cooked, or "salad shrimp"
- kosher salt to taste
- ground black pepper to taste
- scallions garnish; sliced scallions (green onions) or chives; chopped fresh parsley or thyme
- parsley garnish; sliced scallions (green onions) or chives; chopped fresh parsley or thyme
- oyster crackers for serving, or bread
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, celery, and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce the heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5 to 7 minutes. Reduce the heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning, and cream.
- Bring to a simmer, but do not let it boil. Season with salt and pepper to taste, then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
- Ladle into individual bowls and garnish with additional sliced scallions or fresh herbs, if desired.
Notes
- This recipe yields approximately 5 cups of soup; double ingredient amounts for larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 336kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 194mg | 65% |
| Sodium | 1255mg | 52% |
| Potassium | 410mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 784IU | 16% |
| Vitamin C | 15mg | 17% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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