Best 6 Crab Bisque Light Recipes

CRABMEAT BISQUE MADE EASY

Steps:

• 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.

CRAB BISQUE LIGHT

Steps:

• heat flour in a cast iron skillet, cook over medium heat 15 minutes, stirring, until brown, remove from heat spray a dutch oven with cooking spray,and over medium hi heat add butter.
• add carrot, onion, celery, peppers, garlic and saute until tender, 5 minutes add spices and cook 1 minute.
• sprinkle with flour, stirring.
• add clam juice, and bring to a boil.
• reduce heat, simmer 10 minutes.
• stir in milk and half and half, cook 5 minutes.
• stir in crab and sherry, cook until heated.
• remove bay leaf before serving.

CRAB BISQUE

Steps:

• If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
• Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
• Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
• Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
• Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
• Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
• Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
• Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).

LOBSTER OR CRAB BISQUE

Steps:

• Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
• In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
• Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
• Add onions and carrots, cover, and simmer for 1/2 hour.
• Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
• Garnish with fresh minced chives if desired.

WINNING CRAB BISQUE

Steps:

• In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally., Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through.

CORNISH CRAB BISQUE WITH LEMONY CROUTONS

Steps:

• Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
• Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
• Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
• To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.