CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
MUSHROOM CRAB BISQUE
Make and share this Mushroom Crab Bisque recipe from Food.com.
Provided by Abby Girl
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt the butter and saute the onion, mushrooms until tender, about 5 minutes.
- Stir in flour and cook, stirring for 1 minute. Whisk in the milk, cream, lemon juice and parsley.
- Stir over medium high heat and bring to a simmering point. Stir until thick.
- Stir in the crabmeat and any juices. Salt and pepper to taste. Gently simmer for 5 minutes. Serve with chopped parsley as a garnish.
Nutrition Facts : Calories 296.1, Fat 23.8, SaturatedFat 14.7, Cholesterol 92.9, Sodium 336.3, Carbohydrate 11.2, Fiber 0.9, Sugar 1.6, Protein 11
CRAB AND MUSHROOM BISQUE
I can't remember where I got this recipe from, the clipping is in pretty bad condition, I think it was and old, old, old William Sonoma catalogue. I love it because is so easy and fast to make but it tastes like if you were slaving on the stove all day.
Provided by MsPia
Categories Crab
Time 30m
Yield 9 cups, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the lemon blend:.
- Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
- For the bisque:.
- Melt ¼ cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
- Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
- Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
- Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
- Add saved vegetables, stir well and serve immediately.
MUSHROOM BISQUE
Make and share this mushroom bisque recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- in pot add chopped bacon, cook to render fat.
- add onions, garlic and celery, stir until softened.
- add mushrooms, cook until brown, 15 minutes.
- deglaze pan with cognac, add wine and reduce.
- add broth and simmer 30 minutes.
- puree mixture with hand blender or pour into blender in batches.
- return to heat, add cream, salt, pepper, do not boil.
Nutrition Facts : Calories 290.5, Fat 24.8, SaturatedFat 14.5, Cholesterol 84.1, Sodium 448.3, Carbohydrate 9.3, Fiber 1.6, Sugar 3.6, Protein 7.9
CRAB BISQUE
I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.
Nutrition Facts : Calories 355 calories, Fat 23g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 17g protein.
SEAFOOD BISQUE
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
FRESH MUSHROOM BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer, side dish
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
- Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
- Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams
CRAB AND CRIMINI BISQUE
Categories Soup/Stew Milk/Cream Mushroom Shellfish Sauté Crab Winter Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 12
Steps:
- Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; saut&é until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.
- Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; saut&é until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
- Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.
CRABMEAT BISQUE MADE EASY
This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.
Provided by Tammye S Green
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Spray a stockpot with cooking spray.
- Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
- Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g
MUSHROOM BISQUE
A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h30m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash mushrooms and remove stems.
- Slice 6 of the mushroom caps and reserve.
- Discard any dried ends from stems.
- Grind or chop remaining mushroom caps and stems very fine.
- Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
- Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
- Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
- Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
- Add the cream and stir again.
- Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
- Reheat and add sherry just before serving.
- Garnish with reserved sauteed mushrooms.
MUSHROOM BISQUE
The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
IMITATION CRAB BISQUE
Easy to make cream-based soup with imitation crab that has been enjoyed by family and friends for years. I recommend warm sourdough bread for dipping.
Provided by REBECKY579
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Combine imitation crab, both condensed soups, mayonnaise, onion, bell pepper, celery, seafood seasoning, Worcestershire sauce, hot sauce, salt, and pepper in a stock pot. Slowly add half-and-half and bring to a simmer. Simmer until hot, about 30 minutes.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 20.9 g, Cholesterol 72 mg, Fat 32 g, Fiber 1.1 g, Protein 9.7 g, SaturatedFat 12.3 g, Sodium 1414.7 mg, Sugar 5.4 g
CREAMY CRAB BISQUE
"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
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