Crab Bisque
User Reviews
5
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Prep Time
4 hrs
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Cook Time
30 mins
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Total Time
4 hrs 30 mins
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Servings
4
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Calories
392 kcal
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Cuisine
American
Crab Bisque
Description
This Crab Bisque recipe starts by roasting crab shells to unlock a roasted aromatic base, then simmering them with coarsely chopped onion, celery, leek, and carrots to produce a flavorful seafood stock. The stock is reduced to concentrate the flavors.
In the bisque, butter sautés finely chopped shallots and celery until soft, then a flour-based roux is developed. The seafood stock and dry sherry are stirred in to thicken the soup, after which heavy cream is added for richness. Crab meat can be included for texture and added flavor. The soup may be further processed for smoothness if desired.
The resulting bisque is creamy and silky, balanced with the sweet and delicate essence of crab, making it a refined yet comforting seafood soup ideal as an appetizer or light meal.
Ingredients
Seafood Stock
- 2 pounds crab shells
- 1/2 cup onion coarsely chopped
- 2 celery celery stalks cut into small pieces
- 1 leek scallions white part only, sliced
- 2 medium carrots peeled and cut into thirds
Bisque
- 2 tablespoons butter
- 2 tablespoons shallot chopped
- 2 tablespoons celery chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups seafood stock
- 1/2 cup dry sherry
- 1 cup heavy cream
- 4 ounces crab meat if desired
Instructions
Seafood Stock
- If the shells are not already cooked, you will want to break them up into smaller pieces, drizzle a little olive oil on them and roast them in a 350-degree oven until they become fragrant and just begin to brown. This may take about 30 minutes.
- In a large stockpot, place shells, coarsely chopped onion, celery stalks, leek, and carrot. Cover all ingredients with enough water so the shells are completely submerged by 1 to 2 inches. Cook the stock on low for 3 to 4 hours. Strain stock, discard all solids. Return stock to a pan, and reduce by half by turning up the heat until the stock just begins to boil.
Bisque
- Place 2 tablespoons of butter in a 2-quart pot with the shallots, and celery. Saute until the shallots and celery become soft. Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve. Return soup to the pot. Add cooked crab if desired. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 111mg | 37% |
| Sodium | 490mg | 20% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 6645IU | 133% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 95mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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