lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

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:

Unknown 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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