Friday, June 4, 2010

Crab bisque

We prefer to only add half the crabmeat when we're using the food processor.  Feel free to process all of the meat if you want the bisque to be completely smooth and creamy.

Crab Bisque

Canola oil
4 shallots, sliced
1 celery stalk, chopped
2 cloves of garlic, chopped
1/4 c vermouth
Salt and pepper
Ground red pepper

1 lb crabmeat, divided in half
3 c milk
12 oz clam juice
1/3 c flour
1/2 c cream

2 t lemon juice
Fresh chives, chopped for garnish

Cook the shallots, celery, and garlic in a Dutch oven over medium-low heat until soft.  Add the vermouth and cook until most of the liquid evaporates.  Add the spices, half the crabmeat, milk, and clam juice.  Whisk in the flour.  Bring to a boil, stirring constantly, and boil for about a minute until mixture thickens a bit.

Use a food processor or blender to puree the mixture until smooth.  Return it to the Dutch oven and stir in the cream and lemon juice.  Reheat and serve, topping each bowl with the rest of the crabmeat and some fresh chives.


Eileen Bergen said...

Oh my, does that make my mouth water!

Bisque is my favorite soup - be it lobster, shrimp or crab. I really need to try this recipe.

Thank you.

Cyndi L said...

Unfortunately it's gotten way too hot here to be having this again anytime real soon :-( Probably too hot where you are too!

Anonymous said...

I love bisque!!!!!!!! You are making me drool!

Cyndi L said...

So do you mind having lumps of crab meat in yours that haven't been processed smooth? I like it both ways but some folks are more picky about it if it's a true bisque :-)