Crab Bisque

 


Ingredients

Seafood Stock

  • 2 pounds crab shells
  • 1/2 cup coarsely chopped onion
  • 2 celery stalks cut into small pieces
  • 1 leek (white part only) sliced
  • 2 medium carrots peeled and cut into thirds

Bisque

  • 2 tablespoons butter
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped celery
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups seafood stock
  • 1/2 cup dry Sherry
  • 1 cup heavy cream
  • 4 ounces crab meat if desired

Instructions

Seafood Stock

  • 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.

Bisque

  • 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.

Nutrition

Calories: 392kcal | Carbohydrates: 18g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 490mg | Potassium: 477mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6645IU | Vitamin C: 9.5mg | Calcium: 95mg | Iron: 1.3mg


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1 Response to "Crab Bisque"

  1. Wow, What a Excellent post. I really found this to much informatics. It is what i was searching for.I would like to suggest you that please keep sharing such type of info.Thanks fishmeal

    ReplyDelete

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