Best Crab Bisque Soup Recipes

CRAB BISQUE SOUP

Steps:

• 1. Combine soups, half & half, and cream. mix well. Stir in crab meat.
• 2. Heat to almost boiling then add sherry.

THE SOUP NAZI'S CRAB BISQUE

Steps:

• 1. Remove all the crab meat from the shells and set it aside.
• 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.
• 3. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
• 4. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
• 5. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
• 6. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
• 7. Add the remaining crab and simmer for another hour until the soup is very thick.

CORN AND CRAB SOUP BISQUE CHOWDER

Steps:

• Sauté pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.

THE SOUP NAZI'S CRAB BISQUE

Steps:

• Remove all crabmeat from shells and set aside. Discard 1/2 of shells and put remainder into large pot with water and chicken broth over high heat. Add onion, 2/3 of chopped celery, and the garlic, then bring the mixture to a boil. Continue to boil for 1 hr, stirring occasionally, then strain the broth. Discard the shells, onion, celery, and garlic, keeping only broth. Measure 3 qts of broth into lg saucepan or pot. Add water if there's not enough broth to measure 3 qts. Add potatoes and bring mixture to boil, then add one half of crabmeat and all remaining ingredients, including remainder of chopped celery, to saucepan and bring mixture back to a boil. Reduce heat and simmer uncovered for 4 hours or until soup reduces by about half and starts to thicken. Add remaining crabmeat and simmer for another hour or until soup is very thick. Refrigerate overnight. It's better the next day. Remove bay leaf before serving. Serves 4 to 6.

CRAB BISQUE SOUP

Steps:

• In a sauce pan saute' onions and pepper in melted butter until the onions are transparent,stir in tomatoes.Cook 3 min. Add remaining ingredients.Heat don't boil.