terryann’s crab bisque
My bonus kid had me over for dinner recently and served this delicious soup. We loved it so much, I got her permission to post her recipe here with my favorite family recipes where it belongs. Whether fresh or canned, treat the crabmeat with care and try not to break it up while checking for crab shells or stirring the soup. Crab Bisque, a gift from the sea. =^..^=
yield
6 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For terryann’s crab bisque
-
1 lbfresh or canned crab meat, picked over for shell pieces
-
1/2 stickbutter (4 tbsp)
-
1/3 cchopped onion (1 small)
-
4 Tbspall-purpose flour, divided
-
1 cheavy cream
-
4 chalf and half, divided
-
1 - 2 tspold bay seasoning, plus more for garnish
-
somefresh chives or parsley, garnish (optional)
- OPTIONS TO CONSIDER:
-
somecarrots, shredded or finely diced celery sautéed with the onion
-
somewhole kernel corn
-
somecooked diced potatoes
-
somesalt & pepper, instead of old bay
-
1/2 csherry or white wine, added right before the crabmeat
-
somebaby shrimp
-
someshredded cheese, for garnish
-
somefried and crumbled bacon, for garnish
How To Make terryann’s crab bisque
-
1Pick through the crab meat for shells using one of the methods listed below, then set it aside for now. NOTE: You can find shell pieces by touch, using a UV light or spreading out the crab meat on a cookie sheet and putting it under the broiler for a minute. The shell pieces turn an orangish-red and can be easily seen to be picked out.
-
2In a Dutch oven, melt the butter over medium heat. Then sauté the onions until soft. NOTE: If you add more optional veggies, you might need a little more butter for sautéing.
-
3Add 2 Tbsp of flour and stir into the butter-onion mixture for about a minute.
-
4Add the heavy cream and 3 cups of half and half. Whisking constantly, bring the mixture to a boil.
-
5Measure out the last 1 cup of half and half. Then add to it the other 2 Tbsp of flour and 1 tsp of Old Bay. Whisk well to remove any lumps of flour before adding to the boiling soup. Whisk continually until the mixture thickens. NOTE: Optional potato pieces or corn could be added towards the end of this step just to warm up.
-
6Add the crab meat. Stir gently for 5 minutes so the crab meat doesn’t break apart. Taste the soup and add more Old Bay, if needed.
-
7Serve the soup in bowls or cups with a sprinkle of Old Bay and a little bit of chives or parsley for color. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT