Crab Bisque

Crab Bisque Recipe
Photo: Randy Mayor; Styling: Cindy Barr
"I wanted to create a second course that is indulgent, rich, and pretty, too. Funny: The first time we tried this crab bisque and pureed the soup in a food processor, we almost decided to start over because the texture wasn't smooth enough. But then we put it in the blender, and it came out perfectly creamy." --Mary Drennen Ankar, Test Kitchen Professional

Yield:

8 servings (serving size: 3/4 cup soup and about 1/4 cup crabmeat mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Fat 6.7 g
Satfat 3.6 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 16.3 g
Carbohydrate 14.1 g
Fiber 0.5 g
Cholesterol 80 mg
Iron 1.3 mg
Sodium 453 mg
Calcium 204 mg

Ingredients

Cooking spray
1 1/4 cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about 1/2 cup)
4 garlic cloves, minced
3 tablespoons vermouth
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 cup heavy whipping cream
2 tablespoons chopped fresh chives
1 1/2 teaspoons fresh lemon juice

Preparation

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.

2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

4. Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.

Wine note: If there's ever a time to pull out a good chardonnay, it's when crab is on the table. The wine's lush apple fruit loves the sweet shellfish, and if you pick a wine with an edge of creamy citrus, it works like a twist of lemon. Napa Valley's 2007 Antica Chardonnay ($35), from Italy's Antinori family, is your bottle for the Crab Bisque, with crisp citrus and bracing herbs balancing its sweet fruit. --Sara Schneider

Note:

Mary Drennen Ankar,

December 2009
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