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Crab Bisque
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Yield:
Preparation time:
Total time: 40 minutes
Source:
Crab Bisque Look for more bisque recipes and crab recipes below. Cook Time: 40 minutes Ingredients: Roux: * | |
6 tablespoons | butter |
1 tablespoon | flour |
* Bisque: * | |
1 pound | snow crab legs |
1 | carrot, diced |
1 | onion, diced |
4 cloves | garlic, minced |
1 rib | celery, diced |
4 | green onions, chopped |
2 | ripe tomatoes, diced |
2 tablespoons | vegetable oil |
3 tablespoons | dry sherry |
salt | |
pepper | |
16 ounces | clam juice or 2 cups fish stock |
1 teaspoon | tomato paste |
1 cup | half-and-half |
dash | cayenne pepper |
chopped parsley for garnish |
Preparation:
Make roux: In a small saucepan, melt butter over low heat. Stir in flour and cook until blonde (pale gold) in color.
Split crab legs down the middle and remove meat. Reserve large pieces of crab shell and set meat aside for garnish.
In a skillet over medium-low heat, sauté carrot, onion, garlic, celery, green onion, and tomatoes in oil until vegetables are tender. Stir in dry sherry and season with salt and pepper. Deglaze skillet; cook liquid down over high heat. Add stock and crab shells; bring to a rolling boil. Reduce to a simmer, cover, and continue to cook for one hour.
Strain and discard crab shells and vegetables. Thicken soup with the roux and simmer over low heat for 20 minutes. Add tomato paste, half-and-half, cayenne, and salt and pepper to taste. Simmer for five minutes; strain. Garnish with crabmeat and parsley.
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