- 4
- 10 mins
- 14 mins
Ingredients
- 4 tbsp. 4 tbsp. butter or margarine
- 1 1 onion, diced
- 4 4 carrots, peeled and sliced into 1/8 inch discs
- 2 tsp. 2 tsp. chicken base mixed into 2 cups water
- 1/2 pound 1/2 pound lump crabmeat
- 1 tbsp. 1 tbsp. lemon juice
- 1/4 cup 1/4 cup dry sherry
- 1/2 tsp. 1/2 tsp. paprika
- 1 can 1 can creamed corn
- 1/2 cup 1/2 cup heavy cream or half and half
- salt and pepper to taste
- additional lump crabmeat, for garnish
Preparation
Step 1
1. Heat butter in pressure cooker on high or "brown" with lid off until melted.
2. Add onion and carrots and sauté 2-3 minutes until onions begin to turn translucent.
3. Cover with remaining ingredients, except for creamed corn and heavy cream. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 4 minutes.
4. Perform a quick release to release the cooker's pressure. Safely remove lid and use a slotted spoon to spoon out and transfer onions, carrots and crab meat to a blender or food processor. Blend until smooth.
5. Return onion, carrot and crab mixture to the broth in the pot. Stir in creamed corn and heavy cream. If bisque cools down too much, set cooker to high or "brown" with the lid off to bring it back up to a simmer. Salt and pepper to taste and serve topped with a spoonful of lump crabmeat.