How to Make Delicious Crab Bisque
Welcome! I am so glad that you are here. I always enjoy our time together. Are you enjoying the cooler weather? As I am writing this post, the pastures are white with frost. I love this time of year-sweaters, boots, cozy jackets, hot drinks, fuzzy blankets–and definitely hot soup. I love a hot, hearty soup after I come in from working out on the farm or for a quick and easy dinner. Today, I am going to show you How to Make Delicious Crab Bisque. Come on, I’ll show you.
This soup recipe is not only fast, easy and delicious-but it is hearty and elegant. It’s perfect to serve on a busy week night or for a dinner party. It can also be gluten free and dairy free-I will put the substitutes in the recipe card below.
What You Need to Make Delicious Crab Bisque
What You Need to Make Crab Bisque
You will need Olive Oil, a Shallot, Celery, Salt and Pepper, Old Bay Seasoning, Garlic, Tomato paste, Arrowroot Powder or Cornstarch, Fish Stock, Dry White Wine, Coconut Milk or Heavy Cream, Fresh Crab, Parsley.
Step 3: Add Salt and Pepper, Old Bay Seasoning, cornstarch or arrowroot starch. Mix well. Then add tomato paste, fish stock or chicken stock and dry white wine. Simmer for 20 minutes.
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See the “How To” Video
Please see the video on “How to Make Delicious Crab Busque” below.
Step 4: In a blender, add half of the crab and the heavy cream or the cream part of the coconut milk and the hot soup. Blend until creamy. Pour back into stock pot to heat. If you have an immersion blender, blend soup in the stock pot.
Step 5: Ladle soup into bowl. Add crab and fresh parsley.
Step 6: Enjoy
I hope that this has inspired you to Make Delicious Crab Bisque .
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Delicious Crab Bisque
- 3 T. Olive Oil
- 1 Shallot, diced
- 2 Stalks Celery, diced
- Salt and Pepper
- 1 t. Old Bay Seasoning
- 1 Clove Garlic
- 2 T. Tomato Paste
- 3 T. Arrowroot Starch or Cornstarch
- 4 c. Fish Stock or Chicken Stock
- 1 c. Dry White Wine
- 1/2 c. Heavy Cream or the cream part of Coconut Milk in a can,
- 1 1/2 lb. Fresh Crab
- Dice Shallot, celery and garlic.
- Drizzle olive oil in pan. Add Shallot, celery and garlic. Saute for 5 minutes.
- Add salt and pepper. Old Bay Seasoning, and starch. Stir well.
- Add tomato paste, fish stock, wine. Simmer for 20 minutes.
- Add half of crab to a mixer. add cream. Puree.
- Put back in pan to heat.
- Ladle into bowl. Add crab and fresh parsley.
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