Marigny Crab Bisque PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:14

1 stick butter 4 large, fat boiled crabs 1 medium to large onion, finely chopped 4 green onions, finely chopped 4 TBS flour 6 cans chicken stock 2 bay leaves ¼ tsp thyme 16 ounces Half & Half Salt & pepper to taste ½... 

  • 1 stick butter
  • 4 large, fat boiled crabs
  • 1 medium to large onion, finely chopped
  • 4 green onions, finely chopped
  • 4 TBS flour
  • 6 cans chicken stock
  • 2 bay leaves
  • ¼ tsp thyme
  • 16 ounces Half & Half
  • Salt & pepper to taste
  • ½ pound white or lump crabmeat
  1. Clean crabs and cut each one in half
  2. Met butter in heavy pot and sauté over very low heat the onion, celery, and green onion about 7 minutes, do not brown
  3. Add crab and sauté for about 5 minutes
  4. Increase heat and sprinkle in the flour and blend into a roux; cook and stir for another 5 minutes
  5. Add chicken stock, bay leaves, and thyme and simmer 45 minutes
  6. Heat the cream and stir into the soup; salt and pepper
  7. Add the crabmeat and serve with crisp French bread

Serves 8