Crab Bisque

calories 188, 3/4 c soup

Crab Bisque
Crab Bisque

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    c thinly sliced shallots

  • 1

    celery stalk, finely chopped

  • 4

    garlic cloves, minced

  • 3

    T vermouth

  • 3/4

    t salt

  • 1/4

    t pepper

  • 1/8

    t red pepper, ground

  • 1

    lb jumbo lump crabmeat, remove shell

  • 3

    c slim milk

  • 1

    c clam juice

  • 1/3

    c flour

  • 1/2

    c heavy whipping cream

  • 2

    T chives

  • 11/2

    t lemon juice

Directions

Heat dutch oven med heat. Coat pan with cooking spray. Add shllots, celery to pan cook until softened. Add garlic, cook 1 minute. Stir in vermouth, cook until liquid evaporates. Add salt, peppers, and 8 oz crab meat. Combine milk and clam juice. Whisk flour into milk mixture ; add to pan. Bring to boil, stirring constantly. Place half milk mixture in blender. Remove middle of lid to release steam. Place clean towel over opening in blender . Blend until smooth. Pour into large bowl. Repeat procedure with remaining milk mixture. Return pereed mixture to pan. Stir in cream; cook over med heat 3 minutes or until thoroughly heated. Combine the remaining 8 oz of crabmeat, chives, and lemon juice in med bowl. Top soup with crabmeat mixture.

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