Creamy Crab Bisque
By Yankee Magazine|Jun 20 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanClam chowder may have a rival for the title of the quintessential New England soup. This Creamy Crab Bisque has all the satisfaction of meaty seafood and flavorful minced vegetables in a light, creamy broth. It’s hearty, savory, and easy to make. Use it as a winter warm-up or a fresh summer course. Once you try this delicious crab bisque, you will certainly make it again.
Yield:
6 servingsIngredients
1 pound fresh crabmeat (preferably Maryland backfin crab)
5 tablespoons butter
1/2 cup finely minced celery heart
3/4 cup finely minced green onion
2 tablespoons finely minced carrot
1-1/2 teaspoons finely minced garlic
1 teaspoon ground ginger
1/4 cup flour
1-1/4 cups chicken broth
1-1/4 cups whole milk
2 pinches cayenne pepper
2 pinches ground nutmeg
1/4 teaspoon salt
pinch of white pepper
1/4 teaspoon dried lemon peel
1-1/4 cups light cream
1/4 cup dry sherry
Instructions
Pick over the crabmeat for cartilage and return to the refrigerator. Melt the butter in a 4-quart saucepan. Add the celery, green onion, carrot, garlic, and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to a boil while stirring constantly. Add the cayenne, nutmeg, salt, white pepper, lemon peel, cream, and sherry. Heat thoroughly. Stir in the crabmeat and cook until it is heated through. Do not boil. Serve immediately.
Excellent crab dish!!!
I made this soup using leftover king crab legs. My family told me I could sell it in a fancy restaurant. Very filling, but very good!
So delicious, everything you hope and expect from a crab bisque, this is going in my binder!
Made it with left over shrimp and a pound of imitation crab…. was wonderful. Will add some corn next time.
OMG!!! I had a lb of frozen, fully-cooked king crab from Wmart in my freezer (a reasonable 14.99/lb) abd being inspired by the soup Nazi, ran across this recipe. Usually I tweak internet recipes, but I made this one EXACTLY as instructed, except using cream sherry as opposed to dry sherry (I didn’t have any dry, and I don’t know if there’s a difference. Anyway, this needs NO tweaking. So there’s a pot of liquid heaven sitting on the stove, waiting for my dearest husband to wake up (he has no idea what’s coming) so we can eat. All I can say is, he better start moving his lazy butt soon………..
I will be making the chowders soon. My son loves them too. I was a resident of Massachusetts with my late husband near Boston and I miss the amazing seafood Boston always offered. Canada tries with their types of seafoods, and so must I try making these to enjoy my favorite chowders once again.