CRAB BISQUE

Crab Bisque image

Warm, creamy, and smooth, this soup is rich and full of seafood. Add a few shrimp for an interesting variation.

Provided by PalatablePastime

Categories Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 tablespoon oil
3 large shallots, minced
5 cups fish stock (chicken stock may be substituted)
2 cups heavy cream
kosher salt (to taste)
freshly ground white pepper
1 lb lump crabmeat
1/2 cup dry sherry (may also use dry Masala or Madeira)
minced fresh tarragon or minced fresh flat-leaf parsley (for garnish)

Steps:

Pick over crab for any bits of shell fragments.
In a large pot, combine butter and oil and saute shallots until translucent.
Add stock and cream and season to taste with salt and pepper.
Simmer mixture on low heat for 3-4 minutes.
Add crabmeat and heat through.
Stir in sherry and cook until heated, 2-3 minutes.
Check for seasoning.
Serve hot, garnished with minced tarragon (or parsley if that's what you have), if desired.

Nutrition Facts : Calories 516.9, Fat 36.1, SaturatedFat 20.3, Cholesterol 173.1, Sodium 624.9, Carbohydrate 7.3, Sugar 0.9, Protein 23.2

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