How to cook Cajun Crab Bisque
- 2 cups cleaned crab meat
- 1/2 cup butter or margarine
- 1/2 cup flour
- 4 ribs celery, chopped
- 1 large onion, chopped
- 1 cup boiling water
- 2 cups milk
- 3 chicken bouillon cubes
- Dash of ground cloves
- 1/4 teaspoon garlic salt (or to taste)
- Pepper to taste
- Tabasco to taste
- 1 tablespoon Worcestershire sauce
- 1 (8-ounce) can tomato sauce
- 1 bell pepper wedge
- 1 bay leaf
- 1 pint whipping cream
- Sherry, if desired
- Chopped green onion, for garnish
- In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high flame until light brown.
- Add celery and onion and cook until soft. Add water, milk, bouillon cubes, cloves, garlic salt, pepper Tabasco, Worcestershire sauce, tomato sauce, bell pepper and bay leaf. Simmer 1- 2 hours.
- Remove bell pepper and bay leaf. Skim oil from top. Add crab and heat thoroughly. Before serving, add cream, (do not boil!), sherry, if desired, and green onion garnish.
Serves 4 for a meal, 6 to 8 as an appetizer.
Add a diced baked potato to make this a hearty main dish. The Cajun Crab Bisque recipe is easily doubled, and freezes well before or after addition of crab meat.
Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of pureed crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques.
This recipe for Cajun Crab Bisque serves/makes: 4
The Cajun Crab Bisque recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crab
Preparation Method: Soup/Stew