Best Matts Crab Clam Bisque Recipes

CRABMEAT BISQUE MADE EASY

Crabmeat Bisque Made Easy image

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

Provided by Tammye S Green

Categories Soups, Stews and Chili Recipes Bisque Recipes

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

cooking spray
3 tablespoons butter
½ cup diced celery
¼ cup minced onion
½ teaspoon paprika
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground white pepper
¼ cup rice flour
1 cup seafood stock, or more as needed
1 pint half-and-half
1 pint heavy whipping cream
½ cup milk
2 cups cooked crabmeat

Steps:

Spray a stockpot with cooking spray.
Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g

CRAB BISQUE

Crab Bisque image

Provided by Paul Grimes

Categories Soup/Stew Blender Onion Rice Appetizer Christmas Dinner Seafood Crab Cognac/Armagnac Carrot White Wine Winter Thyme Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 (first course) servings

Number Of Ingredients 22

Ingredients

12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
4 large thyme sprigs
1 whole clove
1/4 teaspoon black peppercorns
1/2 cup Cognac or other brandy
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth
6 cups water
1/3 cup long-grain white rice
1 teaspoon finely chopped tarragon
2 teaspoons fresh lemon juice
Large pinch of cayenne
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles
Accompaniment: crab butter (optional)

Steps:

If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).