Monday, October 7, 2013

Crab Bisque

Crab Bisque
Last time we had steamed crabs Miss F actually tried some and enjoyed it!  She also really enjoyed this soup.  I love any and all kinds of bisque, rich and creamy soup is one of my most favorite foods.  I added a sprinkle of Old Bay to my bowl because it complements the crab so well.  I need to get Miss F to try crabcakes next, she is still quite wary of them and I am unsure why.  Maybe she would like them if they were in cute slider form or something.  I am just happy to have a fellow seafood fan in the house.  This recipe was inspired by Susannah's Kitchen.
Crab Bisque

3 tablespoons butter
½ onion, minced
1 pound crab, divided
1 garlic clove, minced
3 tablespoons flour
½ cup white wine
1 ½ cups seafood or chicken stock
2 cups of cream

Heat the butter in a large saucepan over medium heat, add the onion and ¼ cup of the crab; cook until tender, about three minutes. Add the garlic and cook for 30 second more. and let everything cook until tender. Whisk in the flour for a minute. Add the wine and stock; whisk until you have a smooth broth. With an immersion blender, puree this mixture until you have a smooth texture. Add the remaining crab and cream, heat through. Salt and pepper to taste, serve.
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1 comment:

Brenna said...

Loved this. Super easy. I used 1/2& 1/2 which I think probably made it a bit thinner but it was still great! Thanks for the recipe.

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