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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Crab Bisque

"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

Cooking Light DECEMBER 2009

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

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

Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 6.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.3g
  • Carbohydrate: 14.1g
  • Fiber: 0.5g
  • Cholesterol: 80mg
  • Iron: 1.3mg
  • Sodium: 453mg
  • Calcium: 204mg
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Crab Bisque recipe

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