Rich and creamy, this Special Crab Bisque is a soup I only make on special occasions. It is totally worth a splurge! I’ve made it during the holidays, Valentine’s dinner and for birthday’s. Real crab is the way to go…actually, it’s the only way to go…
I first had a crab bisque at an excellent seafood restaurant on the Atlantic Coast, I wish I could remember where, I just remember the soup, and was really pleased to be able to recreate it at home. It has been made many times over the years. I have to buy the pasteurized crab that is sold refrigerated, since I live way to far from the coast where I could get fresh, but that doesn’t stop me from enjoying every spoonful.
While this is an easy soup to make, I feel I should point out a couple of things. When you add the flour, don’t get into a big hurry to add the milk. You want to let the flour cook a few minutes to get rid of the flour taste. After you add the crab, don’t boil the soup. Just let it simmer a little until you are ready to serve it. To thin the soup, if it’s thicker than you like, just add a little more milk. See, I told you this was easy!
- 6 tbsp. butter
- ½ cup green onions, minced
- ½ cup celery, minced
- 2 tbsp. carrots, minced
- 6 tbsp. flour
- 4 cups milk
- ¼ tsp. ground nutmeg
- ¼ tsp. white pepper
- 1½ cups cream
- ¼ cup good drinking sherry
- 1 lb. claw crab meat, picked over
- Melt butter over low heat in a medium saucepan. Add green onion, celery and carrot. Cook until tender, about 5 minutes. Stir in the flour and cook for about 3 minutes.
- Stir in the milk and bring to a boil, stirring occasionally.
- Add nutmeg and white pepper, cream, sherry and crab. Heat gently, do not boil.
- Thin, if needed,with milk.
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