Worlds best Crab Bisque recipe anyone ??

Question

Not looking for a quickie here. Hoping to find top notch quality, start from scratch type. Thanks in advance !

Answer 1

OK, this is time consuming but AWESOME. First of all, when you have the crab the night before, save the shells. Make stock the next day with the usual carrot/celery/onion/garlic/bay leaf thing. Simmer all day. Strain and discard veggies. While you're doing that, boil off more crab and pick it.

Saute onions, garlic, and red bell pepper in a little butter, add 4-6 cups crab stock and boil. Then add a diced up potato. Simmer. When potato is tender, add the leftover crab meat and a pint of whipping cream.

It's always a hit here!

Answer 2

Crab Bisque Recipe
1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry

Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.


:)

Answer 3

Avocado-Crab Soup
Simplify mealtime by serving this creamy yogurt-based soup with corn muffins from a Betty Crocker® mix.

1 can (10 1/2 ounces) condensed chicken broth
1 cup water
1 green onion, cut into about 1-inch pieces
1 small garlic clove
1 tablespoon lemon juice
2 medium avocados, peeled and cut up
1 cup plain fat-free yogurt
1 package (6 ounces) frozen crabmeat, thawed, drained and cartilage removed


1 . Heat broth, water, onion and garlic to boiling in 2-quart saucepan. Pour hot mixture into food processor or blender. Add lemon juice and avocados. Cover and process about 30 seconds or until smooth.
2 . Pour blended mixture back into saucepan. Stir in yogurt and crabmeat. Heat, stirring constantly, just until hot.

Answer 4

undecided I understand you're question yet i'll grant you a sturdy tasting steamed recipe for the undemanding crab. right here is going the two way... Get you a brilliant ole' pot, upload a bakers rack on the backside to susped your crabs off the backside of the pot a pair of million-2 inches from the backside. upload a can of beer and equivalent areas water, or while you're actually not into the beer, (whether it steams out, use white vinegar). occasion, 2 cans of beer, 2 cups of water. place stay crabs onto the baking rack. Sprinkle with previous Bay crab boil seasoning, and proceed to layer the crabs till pot if complete. convey water to a boil and cover pot with lid. proceed to steam for type of 13-quarter-hour. you will see the stay crab shells will turn a severe high quality pink/orange shade. get rid of from warmth place crabs right into a brilliant baking dish. place on a table lined with lots of parchment paper or previous newspapers. Serve with butter, (use real butter and not the spreads, with the aid of fact the unfold contains many times vegetable oil), and characteristic the acquaintances/family participants bypass at it with choosing. notice: i like to bypass forward and get rid of the proper shells, and trim the legs in the previous I put in the pot, for this reason mine are not alive at that degree. I additionally get rid of all liver and digestive count, additionally the lungs/gills, and the back sexual anatomy (in case you be attentive to crabs you be attentive to what i'm speaking approximately), which in certainty leaves you the severe high quality center meat and the claws. I stay in Florida yet that is an previous super way that my family participants in North Carolina consistently enjoyed them. wish this enables, oh btw this recipe is used with the Blue Crab modern in Atlantic Ocean, Intercoastal Waterways and rivers of the East Coast. happy Crabbing!

Answer 5

here goes i dont know measurement for this soup but i will give ingredents ..i make a good cream sauce using heavy cream and unsalted butter for the roux.......i add to that some salt pepper and old bay seasoning out of baltimore....then i add to about 2 qts of sauce 1 1b of crab meat...perfer lump but claw meat will do...then i add to this 1/2 cup of cognac....garnis with sprig of parsley and a shot glass of cognac on side if the person eating it wants to add more.....oh yeah in the sauce i use 1/2 cream and 1/2 chicken stock....