4 - 6 servings
How to cook Chesapeake Bay Crab Bisque
- 1 pound backfin crab meat, picked over for shells
- 6 tablespoons butter
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup minced leeks
- 1/4 cup flour
- 1 cup fish or seafood stock
- 4 cups half-and-half
- 1/4 cup dry sherry, plus sherry to pass at the table
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground mace
- Dash of Tabasco sauce
- Lightly whipped cream, to garnish
- Paprika, to garnish
- Melt butter in a soup pot, then sauté onion, celery and leek until tender. Whisk in flour and cook several minutes, stirring. DON'T BROWN.
- Off the heat, whisk in the stock, half-and-half, sherry, salt, pepper, mace and Tabasco.
- Return to heat and bring to a bil, stirring often. Simmer 15 minutes. Stir in crab meat and continue to simmer another 5 minutes.
- Ladle the Crab Bisque into soup bowls. Garnish each serving with a dollop of whipped cream and a dash of paprika.
- Pass dry sherry at the table and add to taste.
The Chesapeake Bay Crab Bisque recipe is delicious, simple, and really easy to cook.
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 Chesapeake Bay Crab Bisque serves/makes: 4 - 6 servings
The Chesapeake Bay Crab Bisque recipe is adopted from The Chesapeake Bay Cookbook by John Shields.
Main Ingredient: Crab
Preparation Method: Soup/Stew