I thought this recipe was delicious. I made a couple of modifications. I like a little more heat, so I added some extra black and red pepper. Also I substituted 2% milk instead of fat-free milk and then omitted the cream. Lastly, instead of adding the flour to the milk/clam juice mixture, I added 1 tablespoon butter to the pot and added the flour to that after step #1. I cooked that for about 1 or 2 minutes before adding the milk/clam juice and it turned out perfectly.
This was OK, a bit bland. It could use a little kick.
Unfortunately, DH and I didn't particularly care for this dish. I was excited that it had so little fat and calories, but in the end the lack of creaminess one expects in a bisque was missing. The only thing I did different was to add a little white pepper for a little bit of a kick. I did, however, like the mixture of crab, lemon juice and chives. May use that idea for something else.
We enjoyed this bisque tonight for a pre-Christmas dinner with salad and sourdough bread. It was delicious and very filling. I only had 1 cup of shallots, so that is all I used. And I used sherry in place of the vermouth.
A lot of prep...worth it. Because of other reviews, I made it two ways, the way the recipe states (except subbed better than bouillon clam base for clam juice) and the second way with sherry and lobster base. Both were good but the first was better! I used half shallots and half Vidalia onion (ran out of shallots) and fat free half and half for both. I served with a side salad. I would make this again.
This is an awesome recipe! I serve it weeknights paired with a good vegetable for dinner or I'd serve it to company coming over.
I used sherry vs vermouth, and fake crab instead of real - but it was great! Hubby was scared of the clam juice but admitted later he couldn't tell. Will definitely make again!
I used gravy flour and it worked great....very creamy. Be careful adding all the shallots, it makes it very peppery and spicy. Would make it again with shrimp, lobster or clams and potatoes.
I thought this was a fine recipe. I halved it and used dry white cooking wine. It tastes like lobster bisque except a little fishier and without the sherry. flavor. Will probably make this again. It was great considering there isn't that much cream.
I agree with Emscot20, this was so fishy and had no taste. I followed all directions and used the ingredients they called for. I have made other crab bisques that are much easier and taste much better. Would not make again.
I made some changes to the recipe to use what I had in my kitchen, used yellow onions that I had on hand, sweet white wine instead of vermoth, and imatation crabmeat instead of real-but still very delicious, the hubbie loved it!
This was awful. It was so fishy due to the amount of clam juice. I would never make it again.
I had 8 oz of left over lump crab so I halfed this recipe. It was good but I might have made a mistake with the flour as I thought it had too much flour for that pastey flavor. I would try it again as the recipe is written.
This is great recipe. Would make it again. is not so complicated that could easily make it during the week. Did not make any changes to the recipe. Served with salad and crusty wheat bread
This bisque is divine and full of flavor. The clam juice gives it depth of flavor and the small addition of heavy cream makes it tastes decadent. Very rich, so a 3/4 cup serving plus 1/4 cup of crab is more than adequate. And at 188 calories & 6.7g of fat UNBELIEVABLY tasty!
I was disappointed in this recipe; it was very bland. Should I have been using Sweet Vermouth? Or maybe sherry would have been better...I ended up adding a LOT more dry vermouth and some white wine to pep it up. Not a bad dish, just didn't stand out in my mind. I will not remake.
I never made crab bisque before. This was pretty easy. It did have a nice flavor and I loved the whole chunks of crab on top. Very creamy, hard to tell it wasn't full fat. I served with some toasted sourdough with garlic clove rubbed on it. My husband loved it!