(Cook Time: 40 minutes
Ingredients:
- Roux:
- *
- 6 tablespoons butter
- 1 tablespoon flour
- *
- Bisque:
- *
- 1 pound snow crab legs
- 1 carrot, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 rib celery, diced
- 4 green onions, chopped
- 2 ripe tomatoes, diced
- 2 tablespoons vegetable oil
- 3 tablespoons dry sherry
- salt and pepper
- 16 ounces clam juice or 2 cups fish stock
- 1 teaspoon tomato paste
- 1 cup half-and-half
- dash cayenne pepper
- chopped parsley for garnish
Preparation:
Split crab legs down the middle and remove meat. Reserve large pieces of crab shell and set meat aside for garnish.
In a skillet over medium-low heat, sauté carrot, onion, garlic, celery, green onion, and tomatoes in oil until vegetables are tender. Stir in dry sherry and season with salt and pepper. Deglaze skillet; cook liquid down over high heat. Add stock and crab shells; bring to a rolling boil. Reduce to a simmer, cover, and continue to cook for one hour.
Strain and discard crab shells and vegetables. Thicken soup with the roux and simmer over low heat for 20 minutes. Add tomato paste, half-and-half, cayenne, and salt and pepper to taste. Simmer for five minutes; strain. Garnish with crabmeat and parsley.
Crab bisque serves 4.
More Seafood Bisques
Lobster Bisque
Scallop Bisque
Oyster Bisque
More Crab Recipes
Crab Imperial
Crab Cakes
Crab Soup Recipe
Crab Casserole with Dressing Mix
Stuffed Flounder with Crabmeat
Crab Quiche
Crab-Stuffed Eggplant
Seafood Gumbo
Crabmeat Saute with Herbs
Seafood Casserole
She-Crab Soup
Chicken Breasts with Crab Dressing
Crab-Stuffed Jalapenos
Fish and Seafood Soups
Oyster Recipes Index
Seafood Recipes Index
Shrimp Recipes Index
Fish Recipes Index
