Crabmeat Bisque Made Easy Recipe - Allrecipes.com
Crabmeat Bisque Made Easy Recipe
  • READY IN 40 mins

Crabmeat Bisque Made Easy

Recipe by  

"This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Spray a stockpot with cooking spray.
  2. Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
  3. Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
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Footnotes

  • Cook's Note:
  • All-purpose flour can be used in place of rice flour.
  • Chicken or vegetable stock can be substituted for seafood stock.
  • Shrimp or lobster can be substituted for crab.
  • You can add chopped potatoes and carrots if desired.
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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 47.3 g
  • 73%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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