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| Crabmeat Bisque Made Easy |
"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."
Ingredients :
- cooking spray
- 3 tablespoons butter
- 1/2 cup diced celery
- 1/4 cup minced onion
- 1/2 teaspoon paprika
- 1/4 teaspoon seafood seasoning (such as Old Bay®)
- 1/4 teaspoon ground thyme
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon ground white pepper
- 1/4 cup rice flour
- 1 cup seafood stock, or more as needed
- 1 pint half-and-half
- 1 pint heavy whipping cream
- 1/2 cup milk (optional)
- 2 cups cooked crabmeat
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 40M |
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- Spray a stockpot with cooking spray.
- 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.
- 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.
Notes :
- 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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