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Crab Bisque
Serves 4
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
900g/2lb shore crabs or other shellfish
50g/2oz butter
50g/2oz onion,chopped
50g/2oz carrot, chopped
50g/2oz celery, chopped
1 fresh or dried bay leaf
2 tbsp cognac
4 tomatoes
1 tsp tomato purée
85ml/3fl oz dry white wine
1 good-sized sprig of fresh tarragon
1.75l/3pt fish stock
50ml/2fl oz double cream
a pinch of cayenne pepper
juice of ¼ lemon
salt and freshly ground black pepper
Method
1. Bring a large pan of well-salted water to the boil, drop in the crabs then bring them back to the boil and cook for 2 minutes. Strain and let the crabs cool a little, then chop with a large knife.
2. Melt the butter in a heavy-based pan and add the chopped onion, carrot, celery and the bay leaf. Cook without browning. Stir once or twice then add the crab. Stir, then add the cognac. Allow to boil off then add the tomatoes, tomato purée, wine, tarragon and stock. Bring to the boil and simmer for 30 minutes.
3. Remove the tough claw shells from the soup before liquidizing in a liquidizer or food processor in two or three batches. Process in short bursts until the shell is broken into small pieces about the size of your finger nail. Avoid producing puréed shell, the aim is to extract all possible flavour from any meat left sticking to the shell, particularly in the body section, rather than to extract flavour from the shell itself. Strain the soup through a conical strainer pushing as much liquid through as you can with the back of a ladle to extract all the juices. Then, pass the soup through a fine strainer before returning to the heat. Bring to the boil, add the cream then season with cayenne pepper, lemon juice, salt and black pepper. Reduce the volume by simmering if you think the flavour needs
Enjoy
Pete
2006-11-25 08:43:51
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answer #1
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answered by baltiboy 3
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Crab Bisque Recipe a million (10 3/4-ounce) can cream of asparagus soup a million (10 3/4-ounce) can cream of mushroom soup a million/4 cup milk a million/4 cup 0.5-and-0.5 a million/2 pound crab meat, picked freed from shells a million/4 cup dry sherry employing a heavy saucepan, combine each and all the aspects and convey to a boil. decrease the warmth and permit to simmer for 5 minutes. :)
2016-10-17 13:07:36
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answer #2
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answered by wishon 4
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Maryland Crab Bisque recipe
2 tablespoons butter
1 cup minced celery
2 (10 ounce) packages white sauce mix
2 cups half-and-half
1/3 cup dry sherry
12 ounces crab meat (fresh, frozen or canned)
Salt and pepper, to taste
1 (13 3/4 ounce) can chicken broth
In a 3-quart saucepan melt butter and sauté celery for 5 minutes or until soft.
Stir in sauce mix. Gradually stir in half and half. Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly.
Stir in crabmeat; simmer 15 minutes longer.
2006-11-25 16:01:58
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answer #3
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answered by Bird 3
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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.
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Crab Bisque with Crab Toasts Recipe
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Yield: 8 servings
3/4 cup bleached all-purpose flour
3/4 cup vegetable oil
1 1/2 cups chopped yellow onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped carrots
4 bay leaves
2 1/2 teaspoons salt
1/2 teaspoon cayenne
6 gumbo crabs, each cut in 1/2
1 cup peeled, seeded, and chopped fresh or canned tomatoes
1/2 cup brandy
8 cups water
1 teaspoon liquid crab boil (recommended: Zatarain's Concentrated Liquid Shrimp and Crab Boil), optional
1/2 cup chopped green onions, green parts only
1/4 cup finely chopped fresh parsley leaves
1/4 cup heavy cream
1 pound lump crabmeat, picked over for shells and cartilage
Crab Toasts, recipe follows
Combine the flour and oil in a large nonstick saucepan and whisk until smooth. Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes. Add the onions, bell peppers, celery, carrots, bay leaves, salt, and cayenne. Cook, stirring often, until the vegetables are soft, about 10 minutes.
Add the crabs and tomatoes and stir to mix. Cook for 10 minutes. Add the brandy, water, and crab boil. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 1 hour and 45 minutes.
Add the green onions and parsley. Remove the bay leaves. Remove from the heat and add the cream. Mix to blend. Ladle into individual serving bowls and sprinkle each with 1/4 cup crabmeat. Top each with a half crab and a crab toast.
Crab Toasts:
1/2 pound lump crabmeat, picked over for shells and cartilage
1 large egg
1 large egg white
2 tablespoons minced green onions
1 tablespoon minced fresh parsley leaves
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 ounces cream cheese, cut into pieces
2 tablespoons heavy cream
8 slices brioche, or home-style white bread
3 tablespoons vegetable oil
Combine the crabmeat, egg, egg white, green onions, parsley, garlic, salt and white pepper in a food processor and pulse until blended but still chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse until just blended, being careful not to over process.
Spread 1/4 of the crabmeat mixture on each of 4 slices of bread, spreading it to the edges and smoothing the top. Place another slice of brioche on top and press down to make a sandwich.
Heat the vegetable oil over medium-high heat in a large skillet.
Add the crab toasts to the hot oil, in batches if needed, and cook until golden on the first side, about 3 minutes. Turn and cook until golden on the second side, about 2 minutes. Drain on paper towels if needed.
To serve, cut each toast diagonally into halves or quarters. Serve alongside the Crab Bisque.
Yield: 8 servings
2006-11-25 08:51:45
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answer #4
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answered by minoloblaniks 5
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I have an excellent recipe, but it doesn't have brandy, dill, or any tomato products in it. I wish I could help, but that's not even close to my recipe.
2006-11-25 09:04:58
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answer #5
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answered by chefgrille 7
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go to allrecipes.com!
2006-11-25 08:58:04
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answer #6
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answered by lou 7
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