Time to start thinking about holiday parties with friends and family! Creamy Crab Bisque will definitely score points on thinking outside the box (or can!). Indulge a little on good crab—you probably have the remaining ingredients for the bisque on hand in your kitchen.
Makes 8 servings
Ingredients:
- 1 1/4 cups thinly sliced shallots
- 1 celery stalk, finely chopped
- 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 milk
- 1 cup clam juice
- 1/3 cup all-purpose flour
- 1/2 cup heavy whipping cream
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons fresh lemon juice
- 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.
- 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.
- 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.
- Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.
*Recipe adapted from ‘Cooking Light’; Photo: Randy Mayor
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