Crab Bisque Recipe

Name: Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 1/4 cups thinly sliced shallots (about 4 large); 1 celery stalk, finely chopped (about 1/2 cup); 4 garlic cloves, minced; 3 tablespoons vermouth; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground red pepper; 1 pound jumbo lump crabmeat, shell pieces removed and divided; 3 cups fat-free milk; 1 cup clam juice; 1.5 ounces all-purpose flour (about 1/3 cup); 1/2 cup heavy whipping cream; 2 tablespoons chopped fresh chives; 1 1/2 teaspoons fresh lemon juice

Servings: persons

Cooking spray
1 1/4 cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about 1/2 cup)
4 garlic cloves, minced
3 tablespoons vermouth
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 cup heavy whipping cream
2 tablespoons chopped fresh chives
1 1/2 teaspoons fresh lemon juice

1
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.
2
Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.
3
Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
4
Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.
5
Wine note: If there's ever a time to pull out a good chardonnay, it's when crab is on the table. The wine's lush apple fruit loves the sweet shellfish, and if you pick a wine with an edge of creamy citrus, it works like a twist of lemon. Napa Valley's 2007 Antica Chardonnay ($35), from Italy's Antinori family, is your bottle for the Crab Bisque, with crisp citrus and bracing herbs balancing its sweet fruit. --Sara Schneider

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 1 1/4 cups thinly sliced shallots (about 4 large), 1 celery stalk, finely chopped (about 1/2 cup), 4 garlic cloves, minced, and more.

Yes, Crab Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Bisque

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