Creamy Crab Bisque – Seafood Recipe
Some of my family members enjoy seafood; however, my taste for this food category is quite limited, which means I do not prepare it often.
For the seafood lovers out there, you are welcome to check out the listed links below to my previously posted tried-and-true recipes.
My husband asked for seafood bisque, so I reviewed a few recipes and came up with a modified version, simple to prepare and suited to his palate. I am sharing it in this post for all of you to try and enjoy.
For this recipe, I used Real Crab meat by Chicken of the Sea, but any brand is fine as long as it is NOT imitation crab meat. Old Bay and Paprika add a lot of flavor to this soup.
This recipe yields 4-6 servings.
Creamy Crab Bisque – Seafood Recipe
Ingredients
- 4 Tbs. butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup + 1 Tbs. all-purpose flour
- 32 oz. vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional)
- 1/2 lb. real crab meat (not imitation crab)
- 1 tsp. Old Bay seasoning
- 1/2 tsp. Paprika
- Salt to taste
- 1/4 tsp. Black pepper
- 1/4 cup fresh Italian Parsley, chopped
Instructions
- Melt the butter in a 4 quart pot, add the chopped onions and saute to golden color.
- Add the minced garlic and saute another minute.
- Add the flour and using a wooden spoon combine with the onions and garlic and saute on low heat, mixing continuously, until lite rosy color.
- Gradually mix in the broth in small quantities, working it into the flour to form a smooth paste, until all the broth is incorporated.
- Mix in the heavy cream and wine, and bring it to simmer.
- Add the spices and cook for 5 minutes to thicken the soup.
- Add the crab meat, and cook for 7 minutes longer.
- Add the chopped parsley, adjust the salt and pepper to taste.
- Serve it hot with a piece of garlic bread.