Monday, December 23, 2013

Best Crab Bisque Recipe Ever

Life is Good: so save the crabbiness for bisque!

Today, I made yeast rolls (that flopped) plus frosting for sugar cookie decorating tomorrow. I also made a fantastic apple crumb pie (recipe to follow soon) and I just finished making a delicious crab bisque for after Christmas Eve services tomorrow night. This is the second year in a row that I have made this bisque, so it just might end up being a tradition! The recipe is from Emeril, but I adjusted it a bit. Here is my version:

Christmas Eve Crab Bisque
2 tablespoons olive oil
1 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
2 tablespoons minced garlic
1 heaping tablespoon Old Bay Seasoning
1/2 teaspoon oregano
1/2 teaspoon thyme
2 cups crab stock or fish stock
3 bay leaves
Salt and pepper
4 cups whole milk
4 cups heavy cream
1 teaspoons liquid crab boil
3 tablespoons blonde roux (click for how-to directions)
lump crab meat, picked over for shells and cartilage (I get it already removed from the crab legs. I use about 1 lb. or more of crab meat because we like a lot of crab!)
1 teaspoons Worcestershire sauce
Chives for garnish

1. In a large sauce pot, heat the olive oil. 
2. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. 
3. Season with Old Bay and other herbs. 
4. Add the stock, and bay leaves. 
5. Season with salt and pepper. 
6. Bring the mixture to a boil. 
7. Whisk in the milk, cream, and crab boil.
8. Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. 
9. Whisk in the roux, 1 tablespoon at a time.
10. Reduce the heat to low and continue to cook, whisking until the mixture thickens. 
11. Stir in the crab meat, green onions, and Worcestershire sauce and simmer for 6-8 minutes. 
12. Reseason with a little more Old Bay, if needed. (This depends on your desire for saltiness.)
13. Ladle into a shallow bowl and garnish with chives.
 NOTES: I have made this without roux and it just makes for a soupier soup rather than a thicker bisque. Roux can be tricky, so don't give up if yours doesn't turn out perfectly the first time. I serve this soup with grilled sandwiches such as goat cheese, roasted red pepper, and caramelized onion.

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