Crab Bisque Soup Food

AUNT BEE'S CRAB BISQUE

Steps:

• In a large pot, melt butter over medium heat. Add onion, celery and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5-7 minutes.
• Reduce heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning and cream. Bring to a simmer, but do not let it boil. Season with salt and pepper (to taste), then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
• Ladle into individual bowls and garnish with additional sliced green onion or fresh parsley, if desired.

WINNING CRAB BISQUE

Steps:

• In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally., Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through.

CRAB BISQUE

Steps:

• If the shells are not already cooked, you will want to break them up into smaller pieces, drizzle a little olive oil on them and roast them in a 350-degree oven until they become fragrant and just begin to brown. This may take about 30 minutes.
• In a large stockpot, place shells, coarsely chopped onion, celery stalks, leek, and carrot. Cover all ingredients with enough water so the shells are completely submerged by 1 to 2 inches. Cook the stock on low for 3 to 4 hours. Strain stock, discard all solids. Return stock to a pan, and reduce by half by turning up the heat until the stock just begins to boil.
• Place 2 tablespoons of butter in a 2-quart pot with the shallots, and celery. Saute until the shallots and celery become soft. Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve. Return soup to the pot. Add cooked crab if desired. Serve immediately.

CREAMY CRAB BISQUE (30-MINUTE RECIPE)

Steps:

• Sauté the carrots and the onion in 2 tablespoons of butter in a large heavy pot or Dutch oven on medium heat until soft. Set aside. Next, create a white roux mixing together the remaining flour and butter until cooked through and browned being careful not to burn.
• Slowly pour in the chicken broth whisking consistently until smooth. Add the onions and carrots and simmer for 10 minutes. Add in the remaining ingredients including the crab meat and simmer for an additional 10 to 15 minutes. Garnish with fresh black pepper or white pepper and dried parsley. Store the leftovers in an airtight container.

CRAB BISQUE

Steps:

• Heat the olive oil in a very large, high-sided pan and add the onions, garlic, carrots and celery. Add 1 teaspoon salt, 1/2 teaspoon pepper and the fennel seeds, then reduce the heat. Cover and allow the vegetables to sweat for a good 10-15 minutes.
• When the vegetables have begun to tenderise, add the broken crab shell and turn up the heat. Add the Pernod or brandy and carefully ignite. When the flames have died down, add the tomatoes, saffron, orange zest and juice and 1.5 litres water. Bring the soup to a simmer and cook for 2 hours.
• Strain the soup (now a stock) into a large heatproof container, removing any really hard, big bits of shell from the colander - particularly the main piece of shell and the claws. Put what's left back into the pan and, using the end of a rolling pin, smash the remaining meat and shell up until it is as small as you can get it. (If you have a Mouli food mill, you can use it to grind the shells. A food processor is not recommended.) Using a ladleful of the stock, pass the smashed shell and bits of vegetable through a sieve to remove any sharp, broken bits. Add the murky purée that's left to the stock. Season to taste. You can enrich the soup with double cream or crème fraîche, if you like. Serve with croûtons, aïoli and sprinkle with a pinch of cayenne pepper.

CRABMEAT BISQUE MADE EASY

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.

CRAB BISQUE

Steps:

• Break up the large pieces of crab shell: If you have large pieces of crab shell, you'll want to break them into smaller pieces. A good way to do this is to put them in a plastic freezer bag and use a rolling pin or wine bottle to roll over them to break them up a bit. Don't crush them.
• Roast the shells: For extra flavor at this point, put them on a roasting pan in a 400°F oven for 10 minutes. That will help bring out more of the crab flavor.
• Cover the shells and (almost) simmer: Put the crab shells in a large stock pot and cover with an inch of water. Put the heat on medium high and slowly heat up the water. When you see little bubbles of air starting to rise to the surface, lower the heat to medium. Do not let the water boil! You want to keep the water temp at just below a simmer, around 180°F if you have an instant thermometer. The bubbles should only occasionally come up to the surface. Do not stir! Stirring the shells will muddy the stock. As foam develops on the surface of the water, skim it away with a large spoon. Keep skimming off the foam every so often, and maintaining the heat at just below a simmer, for about an hour.
• Add the wine, carrots, onions, celery, tomato paste, herbs, and peppercorns: Once the stock is no longer generating foam, add the wine, carrots, onions, celery, tomato paste, thyme, bay leaves, parsley and peppercorns. Increase the heat to return the stock to a low simmer, then lower the heat to maintain that very low simmer for 30 minutes. Skim off any new foam that develops. Add salt and remove from heat.
• Remove the large solids and strain through a lined sieve: Use tongs or a spider strainer to remove and discard the largest pieces of shells from the stock. Then place a few layers of dampened cheesecloth or paper towels over a large, fine mesh strainer placed over a large bowl or another pot. Pour the stock through the strainer to strain. Discard the solids. Either use the stock right away, or cool for future use. If you aren't going to use the stock in a couple of days, you can freeze it. Remember to leave enough headroom at the top of any jar you use so that the liquid has room to expand as it freezes. You should use frozen shellfish stock up within 2 months. Makes 2 to 3 quarts. Reserve 4 cups for the crab bisque, refrigerate or freeze the rest.
• Sauté the shallots in butter: In a large, 4 or 6 quart saucepan, melt butter on medium heat, add the shallots and cook gently until translucent, about 5 minutes.
• Add the wine, stock, rice, tomato paste, and then simmer: Add the wine, stock, white rice, and tomato paste. Raise the heat and bring to a simmer; reduce heat to continue to simmer until rice is completely cooked, about 25 minutes. Remove from heat and let cool for several minutes.
• Add two thirds of the crab meat, and then purée: Add about two thirds of the crab meat to the soup. Working in batches, ladle the soup into a blender and purée until completely smooth. Return puréed soup back to soup pan.
• Add the cream, remaining crab meat, salt, and cayenne: Add cream and gently heat soup until it is hot enough for serving. Add the remaining one third of the crab meat. Add salt and cayenne pepper to taste (about 1⁄2 teaspoon salt and 1/8 teaspoon cayenne).

CRAB AND SHRIMP SEAFOOD BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
• Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
• Warm the milk in another saucepan over medium heat.
• Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
• Add the freshly ground black pepper, tomato paste, and heavy cream.
• If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
• Stir in the shrimp, crab, and sherry. Bring it to a simmer.
• Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.

CRAB BISQUE SOUP

Steps:

• 1. Combine soups, half & half, and cream. mix well. Stir in crab meat.
• 2. Heat to almost boiling then add sherry.

DECADENT AND EASY CRAB BISQUE

Steps:

• Saute onion in the butter, over medium heat, until translucent.
• Add 2 T. of the flour to the onions, mixing well with a wooden spoon. Cook for about a minute.
• Add 3 cups of the half-and-half, heavy cream, salt and pepper. Whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).
• Shake 2 T. of the flour and 1 cup of the half-and-half - using a jar with a lid. Shake until the flour is blended well.
• Add to the soup by whisking. Keep whisking until the soup thickens.
• Stir in the crab and cook for about 5 more minutes.
• Ladle the soup into the bowls and garnish with snipped chives, if desired.

CORNISH CRAB BISQUE WITH LEMONY CROUTONS

Steps:

• Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
• Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
• Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
• To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.

SHRIMP & CRAB SEAFOOD BISQUE RECIPE

Steps:

• Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
• Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
• Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
• Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
• Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
• Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
• Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
• Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

SHE CRAB SOUP

Steps:

• Melt butter over medium low heat, add shallots, celery, carrots and bell pepper, and sauté until translucent, about 5 minutes.
• Deglaze pan with 1/2 white wine, scrapping up any browned bits.
• Whisk in clam juice and chicken broth (or fish stock), rice, tomato paste, Worcestershire, Old Bay seasoning, nutmeg and salt and pepper to taste. Bring to a simmer, cooking until vegetables are tender and rice is very soft, about 10-15 minutes. Remove from heat.
• In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat.
• Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor. If necessary, thin soup with additional broth to desired thickness.
• Ladle into soup bowls, garnish with fresh chopped parsley and a dash of paprika and an additional shot of sherry if desired.

CRAB BISQUE

Steps:

• Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.

BLUE CRAB BISQUE

Steps:

• Crabs: Preheat oven to 425 F. Place crabs on a roasting pan and bake in the oven about 30 minutes, until deep red and slightly browned. In a stockpot set over medium heat, add olive oil and roasted crabs, breaking them up with a wooden spoon as they cook, 5 minutes. Add onion, bell pepper, and celery (the "holy trinity" of Cajun cooking) and stir, cooking just till the vegetables soften, 5 minutes.
• Stock: Add wine and stir to deglaze the pan. Turn heat to high and cook 6-8 minutes, until the wine has nearly evaporated. Add tomato paste and water. Stir, bring to a boil, then reduce to low heat. Cover and simmer, 45 minutes.
• Bisque: Remove the crab shells from the stock and discard. (If you miss a couple small pieces of shell, don't worry: they'll get strained out later.) Ladle the stock into the blender, then add the juice of half a lemon and ¾ cup bread cubes. Season with a big pinch of salt and a small pinch of pepper. Cover and let sit so the bread can absorb some of the liquid, 30-60 seconds. Blend on low speed (to avoid splattering hot liquid) for 30 seconds. As the soup blends, turn to high to emulsify, 1 more minute. Taste to adjust for seasoning and texture-the soup should coat the back of a spoon. Add remaining bread, small pinches of salt and pepper, and blend on high to further thicken and emulsify, 1½ more minutes. Taste again for seasoning, then strain through a chinois to remove any small shell pieces, using the back of a ladle to push the soup through into a bowl.
• Assembly: Ladle bisque into individual serving bowls. Chop chives into ½-inch lengths (you should have about a ½ cup total). Garnish each bowl with crab meat and chives. Serve immediately.

CREAMY PUMPKIN CRAB BISQUE

Steps:

• Melt butter in a medium size pot. Use a heavy bottom pot if possible. Add chopped onions and celery. Saute for about 5 minutes, until fragrant and soft.
• Add pumpkin puree, broth and spice. Mix well. Add crab and simmer soup for 5-10 minutes on medium heat to let the flavors to blend together.
• Add heavy cream and turn the heat off. Stir and its ready to be served.

CRABBY BISQUE

Steps:

• In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.

CRAB BISQUE

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.

CRAB BISQUE

Steps:

• If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
• Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
• Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
• Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
• Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
• Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
• Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
• Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).

CRAB BISQUE

Steps:

• In a heavy-bottom soup pot, sauté all vegetables in olive oil until tender.
• Add garlic and sherry. Then, cook for one minute.
• Add cream, stock and tomato paste.
• Allow soup to come to a low simmer, and cook for 20 minutes.
• Add thyme and fennel fronds. Then, season with salt, pepper and sugar.
• Add crabmeat to each of the bowls. Distribute soup between the bowls and serve immediately with your favorite bread.

CRAB BISQUE

Steps:

• Stir the soups and milk together 'until smooth. Add the salt, pepper, and curry powder to taste and the crabmeat. Heat 'til steaming (don't boil). Serve.

CRAB BISQUE SOUP

Steps:

• Saute onions in olive oil till soft.
• Add grated carrots and crab meat.
• Add remaining ingredients except milk.
• Season with salt and pepper.
• Simmer on low heat 10 minutes.
• Pour in milk or heavy cream.
• Thicken with cornstarch slurry if desired ( 2T cornstarch with 2 T water).