Rating: 3.5 stars
19 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

"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

Mary Drennen Ankar
Recipe by Cooking Light December 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

Nutrition Facts

188 calories; fat 6.7g; saturated fat 3.6g; mono fat 1.8g; poly fat 0.6g; protein 16.3g; carbohydrates 14.1g; fiber 0.5g; cholesterol 80mg; iron 1.3mg; sodium 453mg; calcium 204mg.
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