Crab Bisque
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Thursday, 23 June 2011 18:39
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5 cups shrimp or fish stock 1/2 cup butter 1/2 cup flour 1 cup whipping cream 2/3 cup sherry 1/8 tsp cayenne pepper 1/4 tsp white pepper 1 tsp salt 1/2 lb. lump crabmeat, picked for shells 1 TBS minced parsley Bring shrimp...

 

  • 5 cups shrimp or fish stock
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup whipping cream
  • 2/3 cup sherry
  • 1/8 tsp cayenne pepper
  • 1/4 tsp white pepper
  • 1 tsp salt
  • 1/2 lb. lump crabmeat, picked for shells
  • 1 TBS minced parsley
  1. Bring shrimp stock to a boil it large pot
  2. Make a light roux by cooking butter and flour together in saucepan for 5 minutes, stirring constantly
  3. Mix the roux into the stock and cook for 3 minutes until the bisque has thickened
  4. Add cream, sherry, cayenne, white pepper, and salt
  5. Bring bisque to a simmer and cook for 5 additional minutes
  6. Carefully fold in the crabmeat and serve bisque adding a sprinkle of parsley on top of each serving

Serves 6

 

Last Updated on Wednesday, 06 July 2011 04:02