Written by Lynnette
There are three types of crab on the market, blue crabs, dungeness crabs and king crab. Crab is sold alive, frozen, or cleaned and canned or packed in refrigerated tins. Canned crab is good, but lacks the delicate flavor of fresh.
The flavor of the onion and chicken broth does not over power the crab in this bisque, it has a creamy texture and delicate taste.
Crab Bisque Recipe
1-teaspoon finely chopped onion
1-tablespoon finely chopped fresh parsley
1-1/2 cups (3-1/2 dL) chopped crab meat, fresh-cooked, canned or frozen
2-tablespoons all-purpose flour
2-cups (1/2 L) chicken broth
2-cups (1/2 L) light cream
pinch of cayenne pepper
Step 1...Melt the 2 tablespoons butter in a large sauce pan, add the teaspoon chopped onion, and cook slowly until golden brown.
Step 2..Add the 1 tablespoon fresh parsley and 1-1/2 cups crab meat, and cook over low heat, stirring often for 5 minutes.
Step 3...Add the 2 tablespoons flour, stir to blend and cook 3 minutes. Stir in the 2 cups chicken broth and simmer, partially covered for 20 minutes.
Step 4...Add the light cream and cayenne pepper, heat and add salt to taste before serving.
Makes 5 cups crab bisque.
Tips; Take care while cooking not to let it stick. So stir often.
Don't let soup come to a boil or over heat after adding the cream.