How to Make Delicious Crab Bisque

Crab Bisque. In a large, heavy pot over medium heat, heat butter. Pour in seafood stock and wine, then stir in bay leaf. Remove bay leaf and puree soup with an.

You can also buy cooked crabs and extract the meat. Put crab shells, bay leaves, and crab-poaching liquid in a medium pot. Strain broth through a fine-mesh strainer. You can have Crab Bisque using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Crab Bisque

1. It's 1 cup of onion, minced.
2. You need 1 cup of carrot, minced.
3. It's 21 oz of chicken broth (2 X 10.5 ounce cans).
4. It's 4 tbsp of flour.
5. You need 6 tbsp of butter (can omit 2 Tablespoons in step 1, if using cooking spray).
6. You need 1 cup of heavy cream (see note step 6).
7. It's 1/2 cup of cooking sherry.
8. Prepare 1 tbsp of lemon juice.
9. It's 1 tsp of Worcestershire sauce.
10. It's 1/4 tsp of cayenne pepper, to taste.
11. You need 1 of salt and white pepper, to taste.
12. You need 3/4 cup of shredded imitation crab meat.
13. You need 1 of optional garnishes - chives, parsley, to your taste.

Slowly add chicken broth, whisking constantly to ensure mixture stays smooth. Garnish with fresh minced chives if desired. 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.

Crab Bisque step by step

1. Saute onion and carrot in 2 Tablespoons of butter until soft. Set aside. (Can be done with cooking spray to reduce fat.).
2. In a large saucepan, melt 4 Tablespoons of butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 3-5 minutes). Be careful not to burn!.
3. Slowly add chicken broth, while whisking constantly..
4. Add onions and carrots, cover, and simmer for 30 minutes..
5. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, and salt to taste. Simmer an additional 10 minutes. Add shredded imitation crab..
6. A note about the heavy cream. I only used half of the cream and added 1% milk for the other half cup. Always trying to lower fat content without ruining the recipe...it still tasted great!!.
7. Garnish with chives or parsley if desired..

And, this crab bisque recipe is very easy to make at home. Saute onion in the butter, over medium heat, until translucent. This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaky fish. Serve with freshly baked biscuits or crusty bread. This Crab Bisque recipe by Executive Chef Jason Daniels, formerly of The Inn at Willow Grove and Forked on Main in Charlottesville, is the perfect blend of traditional seafood flavors and delicious fresh vegetables.