View Full Version : Need Crab bisque recipes
With the nice crisp winter weather here, Honey Bunny is starting to make hearty soups. She has been trying to find a good crab bisque recipe. Any suggestions would be appreciated.
Thank you.
Bisque is easy,, Most all are a potato based soup. with the meat optional..
Start with small new or golden potatoes, diced to your liking, I like a medium chunks,, 1/2 inch sq to 3/4 inch sq, they cook faster,,
In a hot pot put a little wesson oil, add 4 slices chopped good smoked bacon. Cook until the bacon is rendered and crisp
Add 3 tbls butter, 2 stalks chopped celery, 1 chopped med onion,, Continue to cook until translucent
Add potatoes and just enough milk to cover, continue until the potatoes are cooked but not mushy.
Add 1 can creamed corn, 1 pint half-half or heavy cream
Add 1 lb canned pre cooked Blue crab and the juice from the crab can to taste,, I add it all, but there are those that will drain the crab juice and discard..
In-lew of the Blue crab,, I have use shrimp, chopped clams, Stone Crab claw meat, Lobster, Bay Scallops. It's even great with just the potatoes and corn..
NOTES:
1)slow cooking will reduce the liquid into a fantastic thick gravy like soup,, which I like,, others like it thinner,, personal choice..
2)the more butter and heavy cream the better for taste,, but not for your waist,, again personal taste..
3)if you have fresh corn that your can cut off the cob ++++
4)for a change substitute chopped white cabbage instead of the corn
5)kick it up with your favorite hot sauce,, when served
6)thick sliced toast or fresh bread on the side with butter
7)canned crab can have small chunks of shell,, so pick through it befoe adding
Notice I didn't add salt nor pepper. The crab juice will be salty and pepper can be added at the table..
This is a soup that can be started and served within an hour,, so it's a good meal on cold days when everyone works..
These type of soups were subsistence rations for the poor so they tend to be heavy on cheep fats & starch, like potatoes, cabbage, butter and bacon,, but they are good and fairly well ballanced...
greenberetTFS
11-28-2008, 02:46
Bisque is easy,, Most all are a potato based soup. with the meat optional..
Start with small new or golden potatoes, diced to your liking, I like a medium chunks,, 1/2 inch sq to 3/4 inch sq, they cook faster,,
In a hot pot put a little wesson oil, add 4 slices chopped good smoked bacon. Cook until the bacon is rendered and crisp
Add 3 tbls butter, 2 stalks chopped celery, 1 chopped med onion,, Continue to cook until translucent
Add potatoes and just enough milk to cover, continue until the potatoes are cooked but not mushy.
Add 1 can creamed corn, 1 pint half-half or heavy cream
Add 1 lb canned pre cooked Blue crab and the juice from the crab can to taste,, I add it all, but there are those that will drain the crab juice and discard..
In-lew of the Blue crab,, I have use shrimp, chopped clams, Stone Crab claw meat, Lobster, Bay Scallops. It's even great with just the potatoes and corn..
NOTES:
1)slow cooking will reduce the liquid into a fantastic thick gravy like soup,, which I like,, others like it thinner,, personal choice..
2)the more butter and heavy cream the better for taste,, but not for your waist,, again personal taste..
3)if you have fresh corn that your can cut off the cob ++++
4)for a change substitute chopped white cabbage instead of the corn
5)kick it up with your favorite hot sauce,, when served
6)thick sliced toast or fresh bread on the side with butter
7)canned crab can have small chunks of shell,, so pick through it befoe adding
Notice I didn't add salt nor pepper. The crab juice will be salty and pepper can be added at the table..
This is a soup that can be started and served within an hour,, so it's a good meal on cold days when everyone works..
These type of soups were subsistence rations for the poor so they tend to be heavy on cheep fats & starch, like potatoes, cabbage, butter and bacon,, but they are good and fairly well ballanced...
JJ_BPK, This sounds terrific. I'm going to make it tomorrow when I can purchase the stuff i'll be needing. I'll let you know my results..............:D
GB TFS :munchin
Here is a recipe for a crème de Hommard or Lobster Soup. It’s cheap, and not to difficult. And it’s World Class!! First get lobster bodies, (they are the heads)not tails. Lobster bodies are $ 1-2 lb#
Remove the outer shell and discard or roast it and use to make a lobster stock. Same principle as the veg stock.
You will need 5 Lobster bodies to make this. Remove the the gray stuff but keep the green eggs sacks. This is the lobster roe. Remove the legs and chop the bodies up.
Mirepoix= Celery,carrot, onion. Small cut. You can cuisinart it. Rough do not pruee it.
2 stalks of celery, 2 med carrots, 1 Large onion
1 Tlbs. Crushed whole black pepper =Whole peppercorns crushed with the bottom of a pan, do not use a pepper milled
2 Schallots minced or you could throw it in with the mirepoix
4 sprigs of fresh tarragon = appox 1Tlbs of dried tarragon
2 sprigs of thyme
1 Bay leaf
4-5 cloves of roasted garlic.
1 Qt. Heavy Cream
8 oz. Milk
½ # of sweet butter
1 oz. congac
Step 1. To make Roasted Garlic: We make this by the Qt. Buy or peel whole garlic, place in aluminum foil envelope. (18” X 14” piece)Place the garlic in the center, add a (I know you will hate this word, but I can’t resist) Liberal amount of oil and some sugar. Fold the envelope like a pup tent. You want an air pocket for the steam. Think pup tent. Seal tightly, and place on a cookie sheet in a pre heated 350^F oven 25-30 Minutes or until they are tender.
Step 2. Place the mirepoix in a soup pot with the pepper, tarragon, thyme, Bay leaf, and roasted garlic. Sweat this with the bodies until they turn white. Turn often with a spoon. The perfume or aroma at this point is outstanding. When they turn white and are cooked you can deglaze with congac . If you do, make sure you light the cognac to burn off the alcohol. Add the cream and milk. At this point you switch from spoon to hand whip.
The lobster Roe. This makes the soup. Place the lobster roe in a blender with some water. Puree it. Enough water to cover it and the blades. Pour it off and set aside.
Strain the soup through a fine strainer. Fill the blender to ¾ full. Make sure you secure the top of the blender by rapping a towel around it. Turn on to high speed. Using the hole in the top,
stream in the lobster roe slowly, it should begin turning pink. If it doesn’t that’s ok. Lower the speed and Season with Salt. If it has changed color you’re GTG. If not, recycle to the pot, bring up to temp and using a hand whip stir the soup. If you don’t have the roe the soup will still be wonderful.
Also, This soup can handel up to 2qt. cream
To make bisque: After step 2; instead of adding cream, add enough flour to absorb the butter fat from pan roasting the veg and bodies. Cook this "Roux" on a very low flame, when its cooked out-10Mikes- add the lobster stock or veg stock and bring to a boil, lower flame and adjust seasonings. No cream in a bisque.