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Crab Bisque
A quick recipe for a robust and flavorful Crab Bisque
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 652 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 tablespoons unsalted butter
- ⅓ cup finely chopped shallots
- 1 quart seafood stock (4 cups )
- 1 cup white rice
- ¾ cup white wine
- 2 tablespoons tomato paste
- 16 ounces crab meat divided
- 1¼ cups heavy cream
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
Instructions
- 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.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
652kcal
(33%)
Carbohydrates
42g
(14%)
Protein
30g
(60%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Cholesterol
164mg
(55%)
Sodium
2087mg
(87%)
Potassium
656mg
(19%)
Sugar
1g
(2%)
Vitamin A
1445IU
(29%)
Vitamin C
10.1mg
(11%)
Calcium
191mg
(19%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 652
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 164mg | 55% |
| Sodium | 2087mg | 87% |
| Potassium | 656mg | 14% |
| Sugar | 1g | 2% |
| Vitamin A | 1445IU | 29% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 191mg | 19% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.