- 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
- 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.
Reviews for Crab Bisque(3)
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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.
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!
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!