Thursday, September 25, 2014

Spicy Crab Bisque

Spicy Crab Bisque
(6 servings)


2 tbsp. Unsalted Butter
½ small White Onion, finely chopped
3 ribs Celery, finely chopped
3 Scallions, thinly sliced
1 Bay Leaf
2 tbsp. All-Purpose Flour
2½ cups Chicken Broth (low-sodium)
1 tbsp. Roast Garlic, mashed
1½ cups Whole Milk
1 tbsp. Dry Sherry
½ tbsp. Ketchup
½ tsp. Tomato Paste
1/8 tsp. Sweet Smoked Paprika
Pinch Cayenne Pepper
Pinch Ground Cloves
Pinch Ground Mace
Pinch Freshly Grated Nutmeg
½ cup Heavy Cream
½ tsp. Tabasco
to taste Salt & Black Pepper
1 lb. Crab Meat (see note)


In a large pot, melt butter and add onion, celery, scallions and bay leaf.  Cook over medium heat until softened (about 5 minutes).  Stir in the flour and cook, stirring for about 2 minutes.  Gradually whisk in the chicken broth and bring to a boil.  Lower to a simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender (about 15 minutes).  Add the garlic and milk and bring to a simmer.  Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and tabasco.  Again bring to a simmer and season to taste with salt and pepper.  Add the crab meat and simmer until hot.  Discard the bay leaf and serve with oyster crackers.

Note:               You can use fresh lump crab meat, fresh Dungeness crab meat or canned crab meat.  If using the canned type, be sure to drain well before adding.  Also, remember to pick through the crab meat for small pieces of shell.

Note:               For the roasted garlic, there is a recipe on the blog for that.  You could substitute fresh pressed or minced with a little salt to make a paste for the roasted.  It will affect the taste some.

Ideas for Future Efforts

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