Crab Bisque
Ingredients
1tbsp unsalted butter
1 tbsp canola or grape seed oil
3 large shallots minced
5 cups fish or chicken stock
2 cups heavy cream
kosher salt and freshly ground pepper
3/4 to 1 lb lump crab meat around 3/4 cups - (my grocer was out of lump crab when I made this so I used some fresh crab leg meat and some claw meat, it worked but lump crab is preferable)
1/2 cup sherry
minced fresh tarragon or flat leaf parsley for garnish
Cooking Instructions
In a large pot melt butter with oil.
Add the shallots and saute until translucent.
Add stock and cream and season with salt and pepper.
Bring to simmer.
Reduce heat to low and add crab meat.
Cook until heated approximately 5 minutes.
Stir in Sherry and heat for 3 to 3 minutes.
- I wanted a thicker bisque and this one seemed kind of watery. I made a slurry of cornstarch and chicken stock and added it in as a thickening agent. I waited until the end but I would recommend thickening prior to adding the crab meat.
- As a side I made grilled tomatoes stuffed with mozzarella and parmesian and garlic crustini.
- I give this recipe a 6 out of 10. I felt like something was missing and I can't put my finger on it.
- Do you have any bisque recipes that you can share?
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