Crab Bisque

Until you have sunken into a bowl of real crab bisque, have you ever known serious food flavors? This is rich but light, spicy but just right, and perfectly balanced classic crab bisque.

5 from 7 votes

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Course: Soups, Stews and Chowders

Cuisine: American

Servings: serving

Calories: 548kcal

Author: Kita Roberts

Ingredients

3/4 cup flour
3/4 cup vegetable oil
1 1/2 cups chopped yellow onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped carrots
4 bay leaves
2 1/2 teas salt
1/2 teas cayenne
6 gumbo crabs* each cut in 1/2
1 cup peeled seeded, and chopped fresh or canned tomatoes
1/2 cup brandy
8 cups seafood stock
1 teas liquid crab boil optional
1/2 cup chopped green onions green parts only
1/4 cup finely chopped fresh parsley leaves
1/4 cup heavy cream
1 lb lump crab meat picked over for shells and cartilage

Instructions

Combine the flour and oil in a large stockpot until smooth.
Heat over medium heat, stirring constantly, until the mixture is the color of peanut butter, about 10 minutes. (For a while it may seem like a peanut butter color is not going to happen, but it will just don’t let the mixture get too brown).
Stir in the onions, bell pepper, celery, carrots, bay leaves, salt, and cayenne.
Cook about 10 minutes, or until the vegetables are soft.
Add the crabs and tomatoes.
Cook for 10 minutes longer then add the brandy, stock, and crab boil. Bring to a boil. Reduce heat to medium-low and simmer, uncovered for 1 hour and 45 minutes.
Stir in the green onions and parsley. Discard the bay leaves. Remove from heat and stir in the cream until combined.
Serve in bowls with a large portion of fresh crab meat on top.

Notes

from Emeril on Food Network.com Bam.

Nutrition