Soups & Stewscopykat5.0
Classic crab bisque
A luxurious crab bisque made with homemade shell stock, cream, sherry, and tender lump crabmeat for deep, elegant flavor.
👥 4 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 4h🔥 Cook: 30 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●pot
- ●blender
- ●food processor
📝 Preparation Steps
1
Seafood Stock
2
If the shells are not already cooked, you will want to break them up into smaller pieces, drizzle a little olive oil on them and roast them in a 350-degree oven until they become fragrant and just begin to brown. This may take about ⏱️ 30 minutes.
3
In a large stockpot, place shells, coarsely chopped onion, celery stalks, leek, and carrot. Cover all ingredients with enough water so the shells are completely submerged by 1 to 2 inches. Cook the stock on low for 3 to ⏱️ 4 hours. Strain stock, discard all solids. Return stock to a pan, and reduce by half by turning up the heat until the stock just begins to boil.
celery stalks cut into small pieces2chopped celery2 tablespoonsleek (white part only) sliced1
4
Bisque
5
Place 2 tablespoons of butter in a 2-quart pot with the shallots, and celery. Saute until the shallots and celery become soft. Add 2 tablespoons of flour and cook until the roux becomes fragrant. Add seafood stock and sherry. Stir until the soup becomes thick. Add cream and heat through. If you desire a bisque that is smooth, process the soup with a food processor or a stick blender, then strain the soup with a fine sieve. Return soup to the pot. Add cooked crab if desired. Serve immediately.
butter2 tablespoonschopped shallots2 tablespoonscelery stalks cut into small pieces2chopped celery2 tablespoons
Nutrition Facts
calories
392 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
490 mg
protein Content
10 g
cholesterol Content
111 mg
carbohydrate Content
18 g
saturated Fat Content
17 g
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