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ICDOCEAN1's picture

Does anyone have a fantastic recipe for crab bisque?  I am just not settled on any one yet and I want to incorporate some red bell pepper...there is one in Gourmet (Epicurious that I am tempted to try) :


http://www.epicurious.com/recipes/recipe_views/views/4395

Jean's picture

(post #29682, reply #1 of 33)

Here's one with brie that I thought sounded good. Haven't gotten around to making it yet though.


                     
* Exported from MasterCook *


                           Crab And Brie Bisque


                        Enriched Fish Stock
  1             bottle  clam juice
  1             medium  onion -- chopped
  2                     garlic cloves -- smashed
  2              large  mushrooms -- sliced
  1 1/4           cups  dry sherry
  1 3/4           cups  water
  6                     peppercorns
  2                     bay leaves
  2             sprigs  thyme (1/2 teaspoon dried)


Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups.


Soup


1/3 cup butter
1/3 cup flour
2 cups enriched fish stock (above)
1 cup milk
1 package lump crab meat, thawed and flaked (8 oz. pkg.)
2 1/2 cups milk
3/4 cup heavy cream
5 drops Tabasco
1 1/2 teaspoons salt
8 ounces Brie cheese, divided: 6 ounces/2 ounces
Chives, small amount, chopped, for garnish


Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes.


Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.


Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.


Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes.


To serve:
Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.


Time Management
Enriched fish stock may be prepared a day or two in advance and refrigerated until ready to complete soup. The rest of the soup should be made no more than 1-2 hours before serving. Reheat in microwave, being very careful not to boil.


 



    


 I don't know how I got over the hill without getting to the top.
Will Rogers


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
ICDOCEAN1's picture

(post #29682, reply #2 of 33)

Wow...now I am ready for the brie...I just got a new chunk...thanks for the recipe as it is just right for hurricane weather!  Thanks for the recipe...

chiquiNO's picture

(post #29682, reply #3 of 33)

Here's the one I teach at school....I humbly submit my


Crabmeat Bisque


Chiqui Collier


 <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


1 ½ sticks unsalted butter


1 ½ medium onions, chopped


1 medium carrot, minced


1 rib celery, minced


3 Tablespoons flour


1 Tablespoon minced flat leaf parsley


¼ Teaspoon Cayenne


¼ Teaspoon white pepper


4 cups rich Chicken Stock


2 Cups Heavy Cream


1 Tablespoon  Lea & Perrins


3 Tablespoons Dry Sherry or Dry White Wine


1 Pound Lump Crabmeat


Kosher Salt to taste


 


Melt butter in a 4-Quart saucepan.  Add onions, carrots and celery.  Cook until soft.  Add flour, stirring well.  Cook about 5 minutes.  Stir in parsley and seasonings.  Gradually add warm chicken stock and cream, stirring constantly with a wire whisk.  Add Lea & Perrins, sherry, a little Kosher salt and the white and cayenne pepper.  When thoroughly heated, gently stir in the crabmeat being careful not to break up the lumps.  Simmer over low heat until crabmeat is heated through.  DO NOT BOIL!! Taste and correct seasoning to your taste.


 


Serve immediately garnished with a little chopped parsley and thinly sliced green onions if desired.


 


 


 


To turn this soup into Corn and Crab Bisque make the following changes to the recipe:


 


Corn cut from 6-8 fresh ears of white or yellow corn.  Puree 1 cup of the kernals in a food processor; reserve.   Sauté remaining corn kernals in 4 tablespoons of butter until the corn starts to caramelize (about 5-8 minutes).


 


Place the cobbs from the corn in the saucepan with the chicken stock and simmer for at least 30 minutes to extract the flavor.  Add sautéed and pureed corn along with the other vegetables and the enriched stock to the soup as directed above. 


 



Chiqui from way down yonder in New Orleans


Edited 8/31/2004 10:31 pm ET by chiqui

 

DeannaS's picture

(post #29682, reply #13 of 33)

So, am I the only one that sees question marks instead of what are probably fractional amounts in Chiqui's recipe? I'm thinking I'd like to try this, but I can't really do it without knowing the amounts...

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Jean's picture

(post #29682, reply #16 of 33)

1 1/2 sticks unsalted butter


1 1/2 medium onions, chopped


1 medium carrot, minced


1 rib celery, minced


3 Tablespoons flour


1 Tablespoon minced flat leaf parsley


1/4 Teaspoon Cayenne


1/4 Teaspoon white pepper


4 cups rich Chicken Stock


2 Cups Heavy Cream


1 Tablespoon  Lea & Perrins


3 Tablespoons Dry Sherry or Dry White Wine


1 Pound Lump Crabmeat


Kosher Salt to taste


 


Is that better?


 I don't know how I got over the hill without getting to the top.
Will Rogers


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
DeannaS's picture

(post #29682, reply #20 of 33)

That is better. So, did you not see the ? marks? If not, it must be something with my system....

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Jean's picture

(post #29682, reply #22 of 33)

Do you have a Mac?

 I don't know how I got over the hill without getting to the top.
Will Rogers


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
DeannaS's picture

(post #29682, reply #25 of 33)

Nope. But, I'm using Firefox as my browser. I should compare to IE and see if that makes a difference. Stupid IE.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

UncleDunc's picture

(post #29682, reply #23 of 33)

It's a matter of which fonts you have installed on your system. If you look at a page that specifies a font you don't have, your browser doesn't complain, it just uses a default font, or sometimes a font that it thinks is similar to the one specified. What characters are included in a font isn't nearly as standardized as it needs to be, so if there are characters in the file that don't occur in your default font, you get the question marks. Some other anomalies I see frequently are two spaces after an apostrophe and HTML character codes not being interpreted, like &lquo; instead of a left quote.

DeannaS's picture

(post #29682, reply #26 of 33)

Nope, it's Firefox. I just checked. If it were fonts, I'd see the same thing in IE. Now....to research why.....

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Biscuits's picture

(post #29682, reply #27 of 33)

Does everyone know that TECHNICALLY - and I stress that - it's not a true crab/shrimp/lobster bisque unless the roasted shells are used to make the stock and then part of those shells are ground up to a powder and used to thicken the bisque?


Just a bit of classic soups/stocks/sauces info that I hardly use anymore.


Not all who wander are lost....

Ancora Imparo -

TracyK's picture

(post #29682, reply #28 of 33)

The lobster bisque recipe I posted calls for roasting the shells and using them to make stock, but I don't think I'd ever take the step of grinding the shells to powder... I just don't have the equipment!


"Ignorance is born of not knowing and can be cured with education.
Stupidity is born of not caring and the only known cure is death."


--Unknown


Edited 9/3/2004 3:59 pm ET by Tracy K

DeannaS's picture

(post #29682, reply #29 of 33)

Nope. I didn't know that that's what technically makes it a bisque. That's good to know. I've only really had lobster bisque once - in Atlanta at some popular but cheap place that I think lots of tourists as well as locals find. It was sooooooo goood. But, you don't find it up here at all.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

debe5t's picture

(post #29682, reply #4 of 33)

this crab bisque is from a resturant in nh.i have never made it myself but ate it in their resturant,called horsefeathers and it was sublime.they have a newsletter and are kind enough to share recipes.i am going to try to attach it here so wish me luck.if i i am not succesful i will try to email you.it really was delicious.deb.

PeterDurand's picture

(post #29682, reply #5 of 33)

At first I did not know what you were attaching...it looked like an advert of some sort.

But then I got to some of the recipes. They do sound good. I will trying some this week. Thanks.

Cheers,

Peter

 

ICDOCEAN1's picture

(post #29682, reply #6 of 33)

Thanks everyone...

ICDOCEAN1's picture

(post #29682, reply #9 of 33)

I made a Butternut Squash and Shrimp Bisque tonight...It was really good!  I don't think that I found the recipe here.  I was pleasantly surprised and of course, I made a few changes.  I am going to make a crab bisque this weekend. 

Wolvie's picture

(post #29682, reply #10 of 33)

that sounds like a nice combo - if you have a written recipe for it, please post it - I'd be interested in the proportion of the squash. TIA!

"We fed the heart on fantasy...the heart grew brutal on the fare" WB Yeats

 

Syrah's picture

(post #29682, reply #11 of 33)

Me too and soup season is over here. I'd love to save it for next year..

"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

debe5t's picture

(post #29682, reply #7 of 33)

it did sort of get out of hand.my computer skills are a work in progress ie.trial and error.the crab bisque i can vouch for and their other recipes sound good.the reason they all showed up is i could not figure how to just send the one.enjoy

TracyK's picture

(post #29682, reply #8 of 33)

This is a WONDERFUL recipe for lobster bisque; I am sure you could sub an equivalent amount of crab... but you need whole crabs, with the shells and all.


Lobster Bisque



"Ignorance is born of not knowing and can be cured with education.
Stupidity is born of not caring and the only known cure is death."


--Unknown

DeannaS's picture

(post #29682, reply #12 of 33)

Not to hijack, but just how does one transfer a live lobster from store to home? (Be kind, I live very very far from lobster country.)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

TracyK's picture

(post #29682, reply #14 of 33)

They usually wrap it in wet newspaper... it'll live for at least 12 hours. Best to cook it as soon as possible, though. :-)


"Ignorance is born of not knowing and can be cured with education.
Stupidity is born of not caring and the only known cure is death."


--Unknown

DeannaS's picture

(post #29682, reply #15 of 33)

Interesting. I had images of the little sucker crawling out of the grocery bag on my way home. Anticipating its demise, it decides to take us both out by crawling up the front seat from behind, and doing a kamikazi drop into my lap, at which point all is over as I make a fatal driving error. ;)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Li's picture

(post #29682, reply #17 of 33)

My fishmonger usually staples the bag shut to prevent driving fatalities like that. ;-)

Central Scrutinizer; Cooks Talk moderator

Only connect.

Gretchen's picture

(post #29682, reply #19 of 33)

When living in NYC I stopped by the fish shop for crabs one evening.  They were put in a bag and I got on the crosstown bus. Of course, there were no seats and no one was getting up so I put the bag at my feet and hung on to the strap.  I began to hear "scritch, scritch, scritch" on the bag and then a claw appeared.  And so did an empty seat in front of me.

Gretchen

Gretchen
DeannaS's picture

(post #29682, reply #21 of 33)

That's a great story. :)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Wolvie's picture

(post #29682, reply #24 of 33)

LOL - you planned it!


I can just see that.


"We fed the heart on fantasy...the heart grew brutal on the fare" WB Yeats

 

Adele's picture

(post #29682, reply #18 of 33)

My fish store puts it in it's own paper bag and staples it shut.  I leave it in the bag & put it in the fridge until I'm ready for it. 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

jcurrier's picture

(post #29682, reply #30 of 33)

I made a great shrimp bisque this weekend- Kind of winged it on a recipe but it came out great.  Here it is:


5 pounds fresh Maine shrimp (mine were still kicking, right off the boat!)


1/2 stick butter


some celrey- chopped


some onion- chopped


one pint light cream


old bay and a couple bay leaves


Here is how I cooked-


Boiled the shrimp two minutes in boilig water, old bay and bay leaves, set aside to peel (the most time consuming part) reserved heads and tails of non-egg bearing shrimp to boil for stock.


Boiled shells with water and old bay for stock


Sutaued onion, celery and butter, added shrimp


Added some stock


Blended until smooth in trusty blender (several batches)


Return to pot add more stock and cream to proper thickness


Sprinkle some dill on top and serve with warm bread to dip in!


 


It was wonderfull- wife, three year old son and I all had seconds. cant wait to try it with other things this summer (lobsters,oysters, crabs).  What did I forget?  or in this case is simple really better?