Crab Bisque Recipe Video
Ingredients
| Shallots | 1 1⁄4 Cup (20 tbs), thinly sliced (about 4 large shallots) | |
| All purpose flour | 1 1⁄2 Ounce | |
| Clam juice | 1 Cup (16 tbs) | |
| Fat-free milk | 3 Cup (48 tbs) | |
| Jumbo lump crab meat | 1 Pound, shell removed and divided | |
| Red pepper | 1⁄8 Teaspoon, ground | |
| Black pepper | 1⁄4 Teaspoon, ground | |
| Kosher salt | 3⁄4 Teaspoon | |
| Vermouth | 3 Tablespoon | |
| Garlic | 4 Clove (20 gm), minced | |
| Celery stalk | 1⁄2 Cup (8 tbs) (1 celery stalk) | |
| Heavy whipping cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1371 Calories from Fat 472
% Daily Value*
Total Fat 54 g83.8%
Saturated Fat 28.6 g143%
Trans Fat 0 g
Cholesterol 594.3 mg198.1%
Sodium 5933.6 mg247.2%
Total Carbohydrates 105 g35%
Dietary Fiber 2.9 g11.5%
Sugars 37.5 g
Protein 116 g232%
Vitamin A 75.8% Vitamin C 46.9%
Calcium 122.2% Iron 27.7%
*Based on a 2000 Calorie diet
Directions
1 Heat a large Dutch oven over medium heat.
2 Coat pan with cooking spray and add shallots and celery.
3 Cook for 10 minutes or until softened, stirring occasionally.
4 Add garlic and cook for 1 minute.
5 Stir in vermouth and cook for 1 minute or until liquid evaporates.
6 Add salt, peppers, and 8 ounces crabmeat.
7 In a large bowl, combine milk and clam juice.
8 Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
9 Whisk flour into milk mixture and add to the pan.
10 Bring to a boil, stirring constantly.
11 Cook for 1 minute or until slightly thickened, stirring constantly.
12 In a blender, place half of milk mixture.
13 Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
14 Place a clean towel over opening in blender lid (to avoid splatters).
15 Blend until smooth. Pour into a large bowl.
16 Repeat the procedure with remaining milk mixture.
17 Return pureed mixture to pan.
18 Stir in cream and cook over medium heat for 3 minutes or until thoroughly heated.
19 Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl.
SERVING
20 Top soup with the crabmeat mixture and serve.
Chef
