Crab Bisque Recipe

Rating 5

I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.

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Crab Bisque Recipe
  • Prep: 15 min. Cook: 35 min.
  • Yield: 4 Servings
15 35 50

Ingredients

  • 1/2 cup chopped celery
  • 2 tablespoons chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2-1/2 cups milk
  • 2 beef bouillon cubes
  • 1 cup half-and-half cream
  • 1 can (6 ounces) crabmeat, drained
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon Creole seasoning
  • 1/8 to 1/4 teaspoon pepper

Directions

  • In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired. Yield: 4 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 cup) equals 355 calories, 23 g fat (14 g saturated fat), 119 mg cholesterol, 849 mg sodium, 17 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Crab Bisque in Home-Style Soups, Salad and Sandwiches Cookbook , p30

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Reviews for Crab Bisque

Crab Bisque

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(1-3) of 3 reviews

Reviewed on Apr. 24, 2013 by smclarty

This bisque is ABSOLUTELY DELICIOUS!!! I left out the mushrooms, but otherwise made the recipe exactly as written. As good as any restaurant crab bisque - maybe even better. This recipe goes in my "keeper" file and I will make it many times again, I'm sure.

Reviewed on Mar. 22, 2013 by ShawnaW.

Delicious! This coverts well to gluten and dairy free. I had left over crab stuffed mushrooms that weren't fresh enough to eat but didn't want to throw them out. I just made the rest of the soup with 3.5 cups of almond milk to substitute the whole milk & cream & gluten free flour. Then I blended the whole thing and it came out super thick and creamy - didn't miss the cream at all!

Reviewed on Apr. 25, 2010 by beckyhamilton_08

This was an excellent recipe. I've made it twice. The first time I followed the directions. The second time, I substituted the crabmeat for lobster. Although it was a little pricier, I thought it was even better!

 
 

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