Best King Crab Bisque Recipes

KING CRAB BISQUE

King Crab Bisque image

Made this last night, It's very filling and rich, If you want it even richer and don't care about the carb increase use Half-and-Half in place of the milk--it's great either way.

Provided by Chef Boy-R quotDiab

Categories Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 tablespoons butter
8 tablespoons flour
3/4 teaspoon kosher salt
3/4 teaspoon fresh cracked pepper
2 garlic cloves, minced
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
3 tablespoons extra virgin olive oil
2 cups heavy cream
3 cups 2% low-fat milk
1 lb king crab meat
1/8 teaspoon paprika
1/4 cup fresh parsley
3 tablespoons sherry wine

Steps:

In a large sauce pan add olive oil, onions, celery and garlic.
Heat on medium until onions are translucent.
Add butter and melt, then add flour, salt and pepper and make a roux.
Once the rue is golden brown add the milk and cream; blend well.
Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
Add the sherry and serve garnished with parsley and a dash of paprika.

Nutrition Facts : Calories 682.4, Fat 55.2, SaturatedFat 30.6, Cholesterol 199.2, Sodium 1228.2, Carbohydrate 19.2, Fiber 0.8, Sugar 7.3, Protein 21.9

KING CRAB BISQUE

KING CRAB BISQUE image

Categories Soup/Stew Shellfish Stew

Yield 4 bowls

Number Of Ingredients 18

Ingredients

3/4 lb. king crab leg
2 Tbl olive oil
1 cup thinly sliced onion
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 garlic cloves, sliced
1/3 cup flour
1 Tbl tomato paste
1 tsp dried taragon
1/4 tsp paprika
pinch cayenne pepper
3 1/2 c chicken or fish stock
2 cups water
2 bay leaves
1/2 c whipping cream
salt and pepper to taste
2 oz brandy
1 green onion, finely chopped

Steps:

Using kitchen sheers, cut open the crab legs lengthwise and then removes as much of the meat as you can. Slice the crabmeat into small, bite sized pieces, set in a bowl, cover, and store in the fridge until needed. Cut the shells into smaller pieces. Place the oil in a pot and set over medium heat. Add the crab shells, onions, celery, carrots and garlic, and cook 5 minutes, until the vegetables are tender. Mix in the flour, tomato paste, tarragon, paprika and cayenne, and cook 2 minutes. While stirring, slowly add the stock and water. Mix in the bay leaves, bring to a gentle simmer for 30 minutes. Strain the mixture through a fine sieve into another pot, firmly pushing on the shells with the bottom of a ladle to extract as much liquid as you can. (The bisque can be made to this point up to a day in advandce, cool to room temperature, cover and refrigerate until ready to reheat and serve.) Bring the bisque back to a simmer, mix in the reserved sliced crab, cream, salt and pepper and heat through 3-4 minutes. Dived the brandy among four heated soup bowls. Ladle in the bisque, sprinkle with green onion, and serve.

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