Cooked - Crab Bisque

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crab Bisque

5.0

¼ cup (½ stick) butter ((I typically use salted butter, but unsalted butter is also fine))

¼ cup finely chopped onion

¼ cup finely chopped celery

¼ cup sliced scallions

¼ cup all-purpose flour

2 cups chicken broth, vegetable broth, or seafood stock

2 tablespoons dry sherry

1 tablespoon ketchup

1 tablespoon tomato paste

1 teaspoon seafood seasoning

2 cups half-and-half or heavy cream

8 ounces jumbo lump or lump crabmeat

8 ounces fully-cooked baby shrimp or “salad shrimp” ((or additional 8 ounces of crabmeat))

Kosher salt and ground black pepper, (to taste)

Garnish: sliced scallions (green onions) or chives and chopped fresh parsley or thyme

For serving: oyster crackers or bread

In a large pot, melt the butter over medium heat. Add the onion, celery, and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce the heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender, about 5 to 7 minutes. Reduce the heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning, and cream.
Bring to a simmer, but do not let it boil. Season with salt and pepper to taste, then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
Ladle into individual bowls and garnish with additional sliced scallions or fresh herbs, if desired.

Course🍤Appetizer

Diets🥩Carnivore...

CategoryBisque

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 70 weeks ago

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