Roasted Red Pepper and Blue Crab Bisque Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
8
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Calories
333 kcal
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Course
Main Course, Soup
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Cuisine
French
Roasted Red Pepper and Blue Crab Bisque Recipe
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This velvety crab bisque recipe is made with roasted red peppers and blue crab caught from the Chesapeake Bay in Maryland during our anniversary trip.
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Ingredients
- 10 cups seafood stock chicken stock is OK to sub, though the flavor won’t be as rich in seafood
- 1 ½ pounds of steamed crab meat more is OK
- 2 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 roasted red bell peppers chopped
- 5 cloves garlic chopped
- 2 cups chopped tomato
- 1 cup white wine
- ¼ cup long grain rice
- 2-3 tablespoons ancho-guajillo paste See the Recipe Notes - tomato paste is good to sub, but the flavor will change
- ¼ cup chopped cilantro
- 2 tablespoons chopped basil
- ½ - 1 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup heavy whipping cream
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Instructions
- To start, set your seafood stock aside along with the crab meat. If you’re making your own seafood stock, see the information above in the narrative.
- Heat a large pot to medium heat and add olive oil. Add carrots and onion and cook about 6-7 minutes, until softened.
- Add roasted red peppers, garlic and tomato. Cook another minute.
- Add white wine and allow to reduce by half.
- Add rice, chili paste, seafood stock, cilantro, basil and cayenne. Add salt and pepper to taste.
- Add about a pound of the cooked crab, reserving the rest for garnish.
- Stir and simmer about 30 minutes to allow the flavors to develop.
- Use a stick blender or food processor to puree the soup until nice and smooth.
- Add cream and 4 tablespoons lemon juice. Stir. Taste and adjust with salt and pepper as needed. Maybe more cayenne!
- Serve into bowls. Top with a bit of crab, a squeeze of lemon, and a bit of chopped cilantro. Enjoy!
Notes
- Serves 8-10
- For Your Reference: How to Roast Chili Peppers.
- Use This for the Recipe: Ancho-Guajillo Chili Paste.
Nutrition Information
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Calories
333kcal
(17%)
Carbohydrates
15g
(5%)
Protein
23g
(46%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
76mg
(25%)
Sodium
1919mg
(80%)
Potassium
715mg
(20%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
3330IU
(67%)
Vitamin C
19.8mg
(22%)
Calcium
190mg
(19%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 76mg | 25% |
| Sodium | 1919mg | 80% |
| Potassium | 715mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3330IU | 67% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 190mg | 19% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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