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Crab Bisque

 Crab Bisque
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.
4 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 1/2 cup chopped celery
  • 2 tablespoons chopped onion
  • 1/4 cup butter
  • 1/4 cup King Arthur Unbleached 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.

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Crab Bisque (continued)

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.