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crab bisque with sherry

(1)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe has been taste tested; and I have adopted it.
It's hearty and and good - this can be used as a main dish. or serve for lunch with with crackers or rolls. Or team it up with a small salad or sandwich. This is a successful main dish bisque. So glad I found you.

read more
(1)
yield 4 -6 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For crab bisque with sherry

  • 1 Tbsp
    shallots, finely chopped
  • 2 Tbsp
    butter
  • 1 tsp
    flour
  • 5 c
    warm cream or milk
  • 1/4 tsp
    worcestershire sauce
  • 1/8 tsp
    white pepper
  • 1 lb
    crabmeat, flaked, picked (can use canned crab)
  • 1
    egg yolk, beaten
  • salt
  • 1/2 c
    sherry, at room temperature
  • lightly salted whipped cream
  • paprika

How To Make crab bisque with sherry

  • 1
    Sauté the shallots in the butter in the top of a
    double boiler over direct heat until very soft but not browned.
    Stir in flour; add the warm cream or milk slowly, stirring as you add.
    Place over simmering water, add Worcestershire sauce, pepper and crab meat .
    Let cook stirring frequently, over simmering water for 15-20 minutes. Cover and keep warm, stirring occasionally. Turn off heat.
    Add beaten egg to warm mixture. Season to taste with salt .
    Slowly add sherry just before serving.
    Ladle soup into warm soup bowls.
    Top each serving with a dollop of whipped cream , or sprinkle with paprika or chopped chives or Old Bay spice. Very good.
    ---
    You may want to try this too:
    Frosted Tomato Crab Bisque:
    Just add to the above recipe:
    10 oz. can cream of tomato soup, undiluted and
    1 teaspoon groud marjoram
    Add to all ingredients in the above recipe.Then chill for 2 hours.
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